Mambazha moru kootan

I would like to dedicate this dish to my Dubai family / friends because whenever there is talk about mango,they would talk about how they relished my mambazha kootan. I think it’s only once or twice they must have had it. Thank you all for the love you give me.

Now regarding this recipe its different from the normal way of preparing it. Normally you cook the mango pieces first then extract the juice , green chili and coconut are grinded together. My recipe is different, initially I stopped cooking the mango first because I felt the flavor of mango was lost since it was cooked twice,so just started adding the mango pulp. Now regarding the extra ingredients I fry and add it along green chili and coconut,I have been thinking hard to recollect but can’t remember when and how I started preparing the kootan this way. But one thing is for sure everyone who have tasted my mambazha kootan have liked it. I feel the addition of the extra ingredients not only adds to the flavor but the texture is also very creamy. So enjoy Mambazha kootan when fresh mangoes are available .

Mambazha / ripe mango —- 2
White pumpkin —  1 cup
Sour curd — 1 1/2 cup
Coconut —- 1 cup
Green chili — 2
Channa dal —- 1 tablespoon
Dry red chili — 2
Methi seeds —– 1/4 teaspoon
Turmeric powder — 1/2 teaspoon
Salt —– 1 1/2 teaspoon
Mustard seeds — 1 teaspoon
Coconut oil — 2 tablespoon
Few curry leaves.

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