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{December 13, 2009}   Mango Morekuzambu (Mango in Yogurt-Coconut Sauce)

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During weekdays, half the time, unless there is the urge to cook variety rice(which we make on the weekends),or to try something new, the menu is almost set for lunch. There are quite a lot of varieties to choose to go with rice. Regulars for the show are  Sambar, Rasam, Vathakozhambu, or hubbys favorite Milagootal.

Once in a while, when the home made yogurt is not used up and is slightly sour, I make the fastest side dish for rice – a sauce that can be completed in 15 mins flat, Morekozhambu!!  In the language Tamil, More- means yogurt and kuzhambu means sauce. In Kerela, this is called as Mango Kootan.

Since hubby is from Palagat(but grew up in Karnataka) and Im from Tamilnadu,  I have seen variations in cuisines, even in the simple dishes like morekozhambu. Back in Tamilnadu if I have to make morekozhambu I soak coriander seeds, dal, coconut and other ingredients in water and grind to add to the sauce. But in Palagat way of making morekozhambu it is plain coconut sauce. The taste is different too, considering that is a simple coconut yogurt sauce. Either way, it is finger licking good and the you would want to make more of this morekozhambu 🙂

Ingredients (Serves-2)

Ripe Mango- one small fruit

Well whisked yogurt- 2 cups

Water- 1/2 cup

Salt- to taste

Turmeric Powder- 1/2 tsp

To grind:

Coconut- 1/4 cup

Green Chilies- 4

Cumin seeds- 1 tsp

To Temper:

Oil- 1 tsp

Cumin seeds- 1 tsp

Curry leaves- 4

Asafoetida- 1 pinch

Red chili- 1

Method:

Peel the skin of the mango and dice the mango in to 1″ cubes. Boil the mango cubes with water in a pan, adding salt and turmeric powder. Boil for 10 minutes or till mango cubes are tender and can be mashed.

Grind coconut, green chiles and cumin seeds to a fine powder and then add water(about 4 tbsp) and grind it to a fine paste. Add this paste to the bowl of whisked yogurt. Whisk again to avoid lumps.

Pour this yogurt mix into the pot with mango. Simmer for 2-3 minutes only (till you can see slight bubbles). Never boil a sauce with coconut as it will impact the taste and flavor. Switch off.

Heat oil in a separate pan and add asafoedtida. When it sizzles, add cumin seeds, curry leaves and broken red chili. Stir for a minute. Pour this over the morekozhambu. If the sauce is thin and you want to thicken it, you can add a teaspoon of rice flour to the yogurt when mixing yogurt-paste to the mangoes.

Serve  the morekozhambu with any stir fried karis, appalams with rice or even with plain dal rice(paruppu sadam). The dal rice with a drop of ghee and morekozhambu is an amazing combination.

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