Mampazlam moru charu

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Preparation Time : 15 minutes

Cooking Time : 10 minutes

Serving : 4 members

Description

Mampazlam moru charu . A lightly spiced , sour and sweet curry made with ripe mangoes and thick butter milk .A dish very own to Palghat region but have never ever had or heard about it until I got the recipe from my friend fathima’s ( from salem ) mother – in – laws hand written recipe note book . I found the recipe really interesting as it served and brought a challenge to find new ways to use ripe mangoes . I had to wait a whole year to give a try to this recipe for the right mango season to arrive . The wait was worth while as the curry was a mass of velvety hot , sweet and sour all in one simple yet ingenious dish with the right touch of ripe mangoes in it . The burst of flavours they bring … Now it’s a regular at home on every years mango season and a family favourite too. I bet no one can stop with one helping for sure .

Ingredients

Ingredients
Quantity
Small country ripe mangoes
6 , peeled and whole with the seed
Red chilli powder 1 teaspoon or more to taste
Salt to taste

Method

  1. Boil the peeled mangoes with red chilli power , salt and little water for 3 to 4 minutes .
  2. Make sure the mangoes are cooked but don’t get mussy at the same time . Set aside .

Ingredients to Grind

Ingredients
Quantity
Grated Coconut 1/2 a coconut
Cumin seeds1 teaspoon

Other Ingredients

Ingredients
Quantity
Jaggery 1 tablespoon
Thick butter milk 4 glasses
Saltto taste

Method to Grind

  1. Mix ground coconut + cumin seed paste to the butter milk . Add jaggery and salt to taste . Mix well , taste and adjust .
  2. Pour this mixture over the cooked mangoes . Place over medium heat . Once the edges start to foam , remove from heat And set aside .
  3. Takes about 3 to 4 minutes . Make sure not to boil the curry as the butter milk tends to curdle when boiled .

Ingredients for Tempering

Ingredients
Quantity
Coconut oil
1 tablespoon
Mustard seeds1/2 teaspoon
Dried red chillies2 torn
Curry leavesfew

Method for Tempering

  1. Heat coconut oil , add mustard seeds . Once they splutter top with torn dry red chillies and curry leaves .
  2. Stir until the dry red chillies and curry leaves are crisp .
  3. Remove from heat , cool completely and pour over the mango curry .
  4. Mampazla moru charu is ready . Serve at room temperature with hot cooked white rice .