Mango Mor Kozhambu is very popular in Kerala cuisine. This recipe comes to me from a very special person, Mrs. Rukmini Krishnan, who is my sister Sowmya's mother in law. She is an amazing kolam artist and at the age of 95 still keeps at it. A very compassionate and loving person who is always ready to learn and appreciate everything around her. I have already posted her venddaika puli pachidi recipe many years ago and today her is the recipe for mor kozhambu from her. Thank you appama!
Gadgets:
Ipot
Blender
Cutting Board
Knife
Measuring Cups and Spoons
Ingredients:
Oil - 2 tsp
Methi Seeds - 1 tsp
Red Chili - 2
Coconut - 3 tbsp
Mustard Seeds - 1 tsp
Curry Leaves - a few
Mango - 3 only the seed section - the pulp from the two sides cut into chunks
Turmeric - 1/2 tsp
Salt - 1 tsp
Water -2 cups + 1 cup warm water
Yogurt/ butter milk - 1 cup
Preparation:
1. Heat the Ipot on Saute mode. Add 1 tsp oil and roast the methi and red chili. Remove and transfer to a blender. Add the coconut, warm water and blend to a paste.
2. Reheat the Ipot and add 1 tsp oil. Add mustard seeds, curry leaves, mango with chunks and seed, turmeric,salt mix well. Add blended methi coconut paste and 2 cups water. Bring to a boil.
3. Close the lid and seal the Ipot. Change the mode to pressure cook or manual for a minute. Release the pressure and hit the cancel button.
4. Add yogurt and give it a mix and serve with any sauted vegetable.
Yummy !
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