How to Easy At Home Sweet mango curry with coconut (Mambazha kootan)

How to Easy At Home Sweet mango curry with coconut (Mambazha kootan) Delicious, fresh and tasty.

Sweet mango curry with coconut (Mambazha kootan). Boil them together until the curry becomes thick. Once thick, add the buttermilk to the mix and let it just reach a boil. Kerala Ripe Mango Curry is a sweet curry made with ripe small & sweet variety of mangoes.

The sweet and sour curry sounds little different for the people who have not tasted it before.

However, trust me and try this super delicious curry.

We all loved it to the core and it is worth giving it a try.

You can cook Sweet mango curry with coconut (Mambazha kootan) using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Sweet mango curry with coconut (Mambazha kootan)

1. It’s 4 of mangoes small ripe.

2. Prepare 1/4 Kilo of Ash gourd cucumber or red.

3. It’s 2 of Green chillies.

4. Prepare 1/2 Cup of coconut Grated.

5. You need 1 Pinch of mustard Seeds.

6. You need 1 Cup of butter milk.

7. Prepare 2 Teaspoons of Jeera.

8. Prepare 1 Pinch of turmeric.

9. It’s 3 - 4 Sprigs of curry Leavesa.

10. You need 3 - 4 of chillies dried red Fresh.

11. It’s 2 - 3 Teaspoons of coconut oil.

12. It’s 1 Pinch of Methi seeds (Fenugreek ).

In a cup of water cook the ripe mangoes, chilli powder, turmeric powder and salt.

Using a mixer, grind the coconut and cumin into a fine paste.

When the coconut and mangoes have cooked evenly, add the beaten curd.

Mango Curry ~ Kerala mambazha curry Pictorial Description: peel the mango skin and keep it ready.

Sweet mango curry with coconut (Mambazha kootan) step by step

1. Boil the chopped ash gourd/red cucumber along with the chopped mangoes and their seeds in a pressure cooker with turmeric and salt to taste. (2-3 whistles).

2. Grind the coconut, green chillies and jeera in a mixer and add the paste to the mix in step 1..

3. Boil them together until the curry becomes thick..

4. Once thick, add the buttermilk to the mix and let it just reach a boil..

5. Switch off the stove and garnish with curry leaves..

6. For the tadka, heat the coconut oil in a pan. Let the mustard seeds crackle. Then add the pinch of methi seeds and dried red chillies and add it to the curry and mix well..

I have used earthen pot to make this dish.

Wash, peel and cut the mango into medium sized pieces.

In a vessel, cook the mango pieces, along with the ashgourd and drumstick pieces with salt, turmeric powder and enough water.

Once the mangoes are half done, add the jaggery.

Let it boil till the mangoes and vegetables are fully cooked.