Maanga Kootan A typical Tam bram palakkad preparation, Maanga or raw mango kootan (thick gravy), is a all time favorite for the ones who love the beautiful marriage of sourness and spice. Being right in the middle of summer, this is an opportunity for you to pluck some lovely raw mangoes from the tree in your backyard or compound and convert it into something this tasty. And being a palakkad ponu(daughter) and maatu ponu(daughter in law) myself, I assure you, that at the end of this meal, you will find yourself quite shamelessly licking your finger. Happy Maanga Kootan!
Medium size raw mangoes — 2
Fresh coconut — 3/4 cup
Green chilies — 3
Sour curd — 1/2 cup
Turmeric — 1/2 teaspoon
Red chili powder — 1/2 teaspoon
Jaggery — 1 tablespoon
Salt — 1 teaspoon
Mustard seeds — 1/2 teaspoon
Fenugreek seeds — 1/2 teaspoon
Coconut oil — 1 tablespoon
Few curry leaves.
Wash and cut raw mangoes into small cubes. In a vessel cook mango cubes with a glass of water, turmeric, red chili powder and salt. When the mangoes are half cooked add the jaggery. Grind together coconut and green chilies adding curd to get a fine paste. Once the mangoes are soft add the coconut paste and bring it to boil( adjust the consistency by adding water or beaten curd.) When you find foams forming but off the heat. Heat oil in a pan, add the mustard seeds. When they splutter add the fenugreek seeds , when they turn red put of the heat and add curry leaves. Add this to the maangai Kootan. Enjoyyy maangai Kootan with steaming rice.
2 thoughts on “Maanga Kootaan (Raw mango thick gravy)”
Tried the manga kottan – raw mango koottan
It was fabulous.
Your recipe was so simple that my helper who has never made it could whip up a masterpiece even my MIL said was awesome
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Thank you! Pleased to know and always happy to help!