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Manga kuttan
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Brief: A sweet and sour curd preparation
IDEALLY SERVED WITH: In a bowl with rice and dry vegetables
Pre-Preparation
Cut mangoes in large sizes
Grate coconut
Make jaggery pulp by boiling 50 gm jaggery in water and passing it through a sieve.
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Ingredients
Raw mango - 1
Ripe mango - 1
Grated coconut - 1 full coconut
Turmeric - 1/2 tsp
Salt - To taste
Jaggery pulp - 3 tbsp
Sour curd - 3 cups
Red chilli powder - 3/4 tsp
Vendhayam - 1/2 tsp
Red whole chillies - 2
Curry leaves - 2 sprigs
Oil - 1/2 tsp
For seasoning:
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Whole red chillies - 2
Vendhayam
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Method
Cut the mangoes in half and then into 4 pieces and boil in a little water. Add the seeds also while boiling. Add salt, red chilli powder and turmeric powder while cooking the mangoes in a closed vessel.
Meanwhile, heat 1/2 tsp oil and roast mustard seeds and whole red chillies. Grind to a smooth mixture the roasted seeds, red chillies and coconut, but add
curd instead of water while grinding.
When the
mangoes are done and cooked nicely and the skin is soft, add the coconut mixture and the beaten curds and boil till it froths.
Remove from fire to a serving bowl, garnish with curry leaves.
Heat oil in a kadai, add the mustard and
vendhayam seeds and the broken red chillies. When the mustard stops spluttering, pour hot over the
kuttan.
This can also be given as a starter or served with rice.
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More...
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M S
Neelakantan
Published on 10th June, 2004 |
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