South Indian Mango Curry/Mampazha Morukootan/Mampazha Kaalan

This can be termed as the “Kadhi of the South”,the only difference being that it does not have any oil except for the tadka afterwards.Also its made with yogurt and that gives it a tangy taste.But when the ingredients are Mangoes then its the best curry to have with plain boiled/steamed rice on a rainy day.Its delicious served with papads and tastes yum for at least 5-6 days if refrigerated.Its made with vegetables like:
1.Green Bananas and
2.Arbi(Colocasia tubers)
This is made with ripe sweet mangoes – a variation with fruits as well.
Lets make this now…

Preparation Time – 1 hour
Makes – 4 Servings

INGREDIENTS

3 medium sized sweet mangoes
2 cups sour buttermilk/1 1/2 cups yogurt mixed with 1/2 cup water
1 whole coconut(flesh removed and cut into pieces)
1/2 cup water
1/2 tsp Turmeric Powder(Haldi)
4 medium green chilies
1 tbsp gram flour/garbanzo bean flour(besan)
8-10 curry leaves
1/1/2 tsp salt

For the Tadka

1 1/2 tsp mustard seeds(rai)
2 dried red chilies
1/2 tsp fenugreek seeds(methi) – Optional
1/2 tbsp coconut oil(optional)

METHOD

Peel and slice the mangoes into bite size pieces.I add the hard inner seed of the mango as well.I love to suck on it with the curry juices but its completely optional to add them.

The Mangoes cut and prepared…

Put the coconut and the green chilies into a grinder jar along with 4 tbsp water and grind to a smooth,thick paste.Add the yogurt and besan into a blender jar and blend very well.Mix 1/2 cup water into the mangoes.Add salt and turmeric powder.Let it come to a boil.Do not cook it too much as the mangoes are already ripe and soft.

Now add the yogurt to the mangoes.Mix well till its nicely incorporated into the mangoes.

Boiling the curry…

After a while the yogurt will swell and boil.Here is where we know that the besan has lost its raw taste and the mixture in almost ready.Taste yourself and check the same.Add the curry leaves and the coconut-green chili paste.Mix well.Make the tadka.Heat the coconut oil in a tadka kadhai.Add the mustard seeds and dried red chilies.When they pop then add the fenugreek seeds.Pour on the mango curry and mix well.