Mambazha Kalan – Sadya Style

Mambazha Kalan – Sadya Style

Ingredients (Serves 4)

1. Ripe mango – 4 small peeled (Preferably naattumanga / chandrakkaran manga)

    Water – 1 cup or as required

2. Jaggery – 1 – 1.5 tbsp or to taste

3. Ghee – 1.5 tsp

4. Grated coconut – 3/4 – 1 cup

    Turmeric powder – 1/2 tsp

    Chilly powder – 3/4 tsp

    Sour curd – 1/2 + 3/4 – 1 cup

5. Salt – To taste

To temper

6. Ghee – 1 tbsp

    Mustard seeds – 3/4 tsp

    Dried red chilies – 2, broken

    Fenugreek seeds / uluva – 1/4 tsp

    Curry leaves – 1 sprig

Method

1. Melt jaggery in 1/4 cup water, strain and set aside.

2. Grind the grated coconut along with turmeric powder, chilly powder and 1/4 – 1/2 cup yoghurt to a very fine paste. Transfer to a bowl and add the remaining yoghurt. Mix well.

3. Cook the peeled mangoes adding enough water, for about 10 minutes or until 3/4th done. Add melted jaggery  and cook covered  for 5 – 10 minutes until the mangoes are done and water is completely evaporated. Bring down the heat to low. Add the yoghurt mixture, salt to taste and cook for 5 – 10 minutes until thick. Switch off.

4. Heat ghee in a small pan. Splutter mustard seeds and fry dry red chilies, fenugreek seeds and curry leaves. Pour over the prepared mambazha kalan. Serve with rice and other side-dishes.

Recipe Courtesy – here