Just when the mango season is about to come to an end, I realised that I haven’t been using them in my kitchen at all, apart from chomping down on some delectable Alphonso, Kesar and Banganapalli mangoes. The MIL told me about this lovely kozhambu that Keralites prepare from raw mango, and I fell in love with the dish instantly. I had to go and get a raw mango immediately, and prepare this – and it turned out super yummy! I am so sure this is going to be a regular at our house now. 🙂
Here is the recipe.
Ingredients (for 2 people):
1. 1 raw mango (I used a half-raw, half-ripe Totapuri mango, as I didn’t want the kuzhambu to become too sour; if you want it to be more sour, you can use any other variety of raw mango)
2. 2 teaspoons of methi seeds
3. A little oil
4. A pinch of asafoetida (hing)
5. 5-6 tablespoons of freshly grated coconut
6. 5 dry, red chillies
7. Salt to taste
8. Sugar to taste (optional)
9. 2 teaspoons of chana dal
10. 5-6 tablespoons of fresh curd, or to taste
11. Red chilli powder, to taste (optional)
12. A few mustard seeds, for seasoning
13. A few curry leaves
1. Heat a little oil in a kadhai, and add the methi seeds, chana dal, red chillies and coconut to it. Roast till the dal turns a little brown. Take off from heat and cool.
2. Grind all the roast ingredients into a fine paste. Keep aside.
3. Cut the raw mango into large pieces, and boil it in a pressure cooker for about 3-4 whistles, adding a little water.
4. In a kadhai, again heat a little oil. Add the mustard seeds, and allow them to splutter.
5. Add the coconut-dal paste to the kadhai and cook for a while, till the raw smell goes away. Keep adding the water from the boiled mango at regular intervals, if necessary.
6. Add salt, sugar (if using) and red chilli powder (if using) to the paste, to taste. Mix well.
7. Add the curry leaves and boiled mango pieces to the paste, along with the rest of the water. Mix well.
8. Add the curd to the kadhai, mixing well. Allow it to come to a boil, and then switch off the gas.
Serve hot with rice.