'Manga Kootan' is an important dish on a Vishu day. It can be prepared either with raw mango or with the ripe ones. When using ripe ones you can omit jaggery. The vellarikai from Vishukani can also go into this wonderful dish. But here since the vellarikai is not available, I have used only raw mango.
Raw mango cut into big chunks - 2 medium sized
Curds - 1 cup
Jaggery - as per taste (Consider the tanginess of the raw mango!)
Mustard - 1 tsp
Fenugreek seeds - 1/2 tsp
Red chilli - 2
Curry leaves - 7-8
Coconut - 1/2
Red chilli - 4-5
Green chilli - 3-4
Fenugreek seeds - 1 tsp
Fry the red chilli and fenugreek seeds in a little oil till the fenugreek seeds turn red. Cool and grind with coconut and green chillies. Curds can be used to grind. Keep this aside.
Cook the mangoes in enough water with turmeric powder and salt. When the vegetables are cooked add a small piece of jaggery to balance the tanginess of the mangoes. Add a few curry leaves. Mix the ground paste in the remaining curds and add to the cooked mangoes and boil. Remove from heat.
Now for seasoning, heat oil in a pan. Add the mustard seeds, methi seeds and red chilli cut into small bits. When the mustard crackles, add the curry leaves and pour the tempering into the manga koottan.
Enjoy with hot rice!
Preparation Time: 25 mins
Serves: 8 people