MANGO MANIA!
MUZHU MAMBAZHA MORKUZHAMBU
Ammamma was a grand old lady who ruled the roost where ever she stayed. She stayed with all her four offsprings in turns, and was very meticulous in getting their favourite dishes perfectly cooked at every meal time.
Her grand daughter ( who is my sister - in -law) fondly remembered Ammamma's muzhu mambazha morkuzhambu ( whole ripe mango in curd gravy) , and about her eagerness to serve at least one muzhu mambazham ( whole mango fruit) to each family member and also to one or two guests who always thronged the house during meal time. In that effort she would always end up with a huge trough of morkuzhambu ( curd gravy) accommodating that many number of mangoes!
I tried out the dish with only two ripe mangoes since I did not want any left over morkuzhambu. A particular variety of mango called "SINDURA" which we purchased near Dharmapuri was appropriate for my experiment. It was small, firm and without fibres.
I tried out the dish with only two ripe mangoes since I did not want any left over morkuzhambu. A particular variety of mango called "SINDURA" which we purchased near Dharmapuri was appropriate for my experiment. It was small, firm and without fibres.
INGREDIENTS
Whole ripe mangoes - 2
Freshly grated coconut - 1 cup
Green chillies - 2
Rice - 2 tbsps
Salt - 1 1/2 tsp
Thick curd - 250 ml
Curry leaves - a few
Coconut oil - 2 tsps
Mustard seeds - 1/4 tsp
METHODFreshly grated coconut - 1 cup
Green chillies - 2
Rice - 2 tbsps
Salt - 1 1/2 tsp
Thick curd - 250 ml
Curry leaves - a few
Coconut oil - 2 tsps
Mustard seeds - 1/4 tsp
1. Soak rice and grind with coconut gratings and green chillies into a fine paste.
2. Wash and slit the ripe mangoes keeping them intact at the base.
3. Add a glass of water to half of the ground paste, immerse the slit mangoes in it and boil for ten minutes.
4. Blend the thick curd and the second portion of the coconut and green chilly paste smoothly with salt, and mix it into the gravy.
5. Let the mor kuzhambu be on low flame till it starts to thicken.
6. Switch off flame just before it starts to boil.
7. Heat coconut oil and add mustard seeds to crackle and then add the curry leaves, and pour the seasoning into the morkuzhambu.
Enjoy the muzhu mambazha morkuzhambu with steaming hot rice and a spicy masala papad.
2. Wash and slit the ripe mangoes keeping them intact at the base.
3. Add a glass of water to half of the ground paste, immerse the slit mangoes in it and boil for ten minutes.
4. Blend the thick curd and the second portion of the coconut and green chilly paste smoothly with salt, and mix it into the gravy.
5. Let the mor kuzhambu be on low flame till it starts to thicken.
6. Switch off flame just before it starts to boil.
7. Heat coconut oil and add mustard seeds to crackle and then add the curry leaves, and pour the seasoning into the morkuzhambu.
Enjoy the muzhu mambazha morkuzhambu with steaming hot rice and a spicy masala papad.
Comments
( The name can be a good practising exercise to those learning tamil :-) )