GravyMambazha moru kootan | Mambazha Pulissery

Mambazha moru kootan | Mambazha Pulissery

Mambazha mor kuzhambu – Palakkad special

Mambazha pulissery | mambazha moru kootan is a Palakad special dish, made with ripe mangoes. Though I have heard about this recipe through my friend’s mother-in-law but never was a bit skeptical to try this at home, as I am not sure about the taste. But after hearing very good reviews about this morkootan, finally, I tried this mambazha morkootan. It tasted very nice and went well with plain rice and spicy potato masala.

Mambazha Moru kootan

  Preparation Time : 15 mins | Cooking Time : 20 Mins |Serves: 3

     Ripe mango  1
     Thick buttermilk  1 and 1/4 cup
     Coconut   3 tbsp
     Salt   as needed
     Turmeric powder  1/4 tsp
     Green chili  1
     Mustard seed  1/4 tsp
     Methi seeds | vendhayam  a pinch
     Curry leaves   few
     Red chili  1
     Coconut oil  1 tsp

mambazha mor kuzhambhu

  • In a pan add 3 cups of water and put the mango into it. Cook this for 10 minutes or till the mangoes become soft.
  • Allow this to cool and take out the skin of the mangoes and with your hands take out the mango pulp.

mango puliserry 2

  • Discard the seed and put the pulp in the pan. Add the buttermilk to this.

mango pulissery 3

  • Grind the coconut and green chili into a fine paste.

mango pulissery 4

  • Add this paste to the mango buttermilk mixture. Mix this well with a whisk.
  • Add salt.

mango pulissery 5

  • Now switch on the flame and cook till frothy. Do not allow this to boil. Once it comes to frothy switch off the flame.
  • In a small pan add coconut oil and add the mustard seeds, vendhayam, and red chili. Once the mustard splutters add it to the mambazha kootan.
  • Add curry leaves.

mango pulissery 6

  • This mamabazha mor kootan goes well with hot rice and any spicy curry like, potato curry, sepankizhangu curry, and yam fry.

Mango pulissery

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