Manga Kootan (Mango gravy with sour curd and coconut)







Kerela is the birth place for many recipes in this blog. This recipe is one such. In the summer season when mangoes and jackfruit are in abundance, a variety of dishes are prepared from raw to ripened, sour to sweet, from these two fruits. 

 I had bought some cut mangoes from costco and thought it would have completely ripened, but to my dismay they were tangy even after a week. And to boot that I had left my brother home-alone for almost two weeks. So to please him and to use the mangoes, I prepared Manga Kootan. 

 Manga Kootan recipe can be prepared with raw mangoes or just ripening tangy mangoes. This dish is eaten with rice. This recipe also uses coconut and sour curd. Here is the recipe.

 Ingredients:

Raw or just ripening mangoes - 2 big, cut into 1.5 inch squares
Coconut - 1 cup, shredded
Sour curd - 3/4 cup, beaten
Whole red chillies - 3
Green chillies - 3
Mendhayam (Methi seeds) - 1 tsp
Turmeric - 1 tsp
Jaggery - 1 tbsp
Curry leaves - 1 sprig (about 4-6 leaves)
Salt - to taste

Method:

* Boil water. Add turmeric and cut mangoes. Let mangoes cook well.
* Dry roast mendhayam (methi seeds) and whole red chillies. When mendhayam turns pink remove from heat. Cool and grind with coconut and green chillies. Use beaten curd to grind to a smooth paste.
* Mix the ground paste with remaining curd.
* Add curd mixture to cooked mangoes.
* Cook for few minutes, making sure curd doesn't split. Remove from heat.
* Add jaggery, salt, and curry leaves.

Manga Kootan is ready to eat. Mix with rice and enjoy!

Notes:

* Other vegetables such as ash gourd can be used with mangoes.
* Roasting can be done with oil as well.
* Jaggery balances the tanginess in the mangoes.
* Tempering is also done in some home recipes  Heat oil, add mustard seeds. When mustard splutters, add one red chilli and curry leaves. Remove from heat and pour over the Kootan.

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