Maanga Kootaan (Raw mango thick gravy)


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.