Saturday, April 7, 2012


'Maanga koottaan' is prepared using mango, coconut and curd as main ingredients. It is somewhat similar to 'morkoottaan' but uses less curd as mango imparts its sourness. During my four-year stay with my paternal grandparents and aunt in Thrissur as a teenager, I've heard them call this koottaan, "maangayum, elavanum thenga arachuvitta koottan". Sometimes we'd end up calling it "thegayum maangayum elavan arachuvitta koottaan"!

The best side-dish for this koottaan is 'idichakka thoran' - this used to be the ideal combo at my parents' - and my father would excitedly chime in - "innakki oru vettu vettanam".  
'urulaikkizhangu roast', 'mezhukkuvaratti', 'parikka mezhukkuvaratti', 'chembu roast' and 'kothavarakka usili' taste great with it too.

Ingredients –
Ash gourd / bottle gourd – 250 gms – cubed
Mango – ½ - cut in big pieces
Drumstick – 2 – cut in 3” long pieces
Colocassia (optional) – 3 – cubed (pressure-cooked for 2 minutes)
Turmeric powder – ½ tsp
Salt to taste
Grated coconut – 8 tbsp
Raw rice – 1 tbsp
Fenugreek seeds – ½ tsp
Whole red chillies – 3 – 4
Yogurt – 6-7 tbsp - whisked
Mustard seeds – 1 tsp
Oil – 1 tsp
Curry leaves - 8
Wash the cut vegetables. Add 1 cup of water and boil with turmeric powder and salt till they become tender.
To a small pan, add a drop of oil and add raw rice and fenugreek seeds and roast. When they start crackling, add the red chillies and roast for a minute.
Grind the roasted stuff with the grated coconut.
Add the ground paste to the boiled vegetables and bring to boil.
Lower the heat. Add whisked yogurt and mix. Turn off the heat before it starts boiling.
Heat oil in a small pan, add mustard. When they start spluttering, add red chilli pieces and curry leaves and transfer it to the ‘maanga koottaan’.

Tips -
The ‘koottaan’ should not come to a boil as it will curdle due to the yogurt added.

 © Copyright 2011. Brinda Balasubramonian.

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