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The ingredients needed to prepare Sweet mango curry with coconut (Mambazha kootan):
- Get 4 mangoes small ripe
- You need 1/4 Kilo Ash gourd cucumber or red
- Provide 2 Green chillies
- Use 1/2 Cup coconut Grated
- Prepare 1 Pinch mustard Seeds
- Prepare 1 Cup butter milk
- Prepare 2 Teaspoons Jeera
- Prepare 1 Pinch turmeric
- Provide 3 - 4 Sprigs curry Leavesa
- Get 3 - 4 chillies dried red Fresh
- Provide 2 - 3 Teaspoons coconut oil
- Provide 1 Pinch Methi seeds (Fenugreek )
Instructions to make Sweet mango curry with coconut (Mambazha kootan):
- 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)
- Grind the coconut, green chillies and jeera in a mixer and add the paste to the mix in step 1.
- Boil them together until the curry becomes thick.
- Once thick, add the buttermilk to the mix and let it just reach a boil.
- Switch off the stove and garnish with curry leaves.
- 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.
Avial is a mixed vegetable curry in a mildly spiced coconut yogurt sauce that is part of everyday and special meals in the Southern Indian state of Kerala. Mambazha Kalan, or Mambazha Pulissery is a sweet and sour curry simmered in a yogurt and coconut sauce. It originates from Kerala, where It has the sweetness of the mango contrasted against the sourness of the yoghurt. Mambazha Pulissery really is a signature Kerala dish, where ripe. Mambazha Pullisery is a sweet and juicy curry originated from Kerela.
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