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
- Boil the peeled mangoes with red chilli power , salt and little water for 3 to 4 minutes .
- 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 seeds | 1 teaspoon |
Other Ingredients
Ingredients | Quantity |
|---|---|
| Jaggery | 1 tablespoon |
| Thick butter milk | 4 glasses |
| Salt | to taste |
Method to Grind
- Mix ground coconut + cumin seed paste to the butter milk . Add jaggery and salt to taste . Mix well , taste and adjust .
- Pour this mixture over the cooked mangoes . Place over medium heat . Once the edges start to foam , remove from heat And set aside .
- 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 seeds | 1/2 teaspoon |
| Dried red chillies | 2 torn |
| Curry leaves | few |
Method for Tempering
- Heat coconut oil , add mustard seeds . Once they splutter top with torn dry red chillies and curry leaves .
- Stir until the dry red chillies and curry leaves are crisp .
- Remove from heat , cool completely and pour over the mango curry .
- Mampazla moru charu is ready . Serve at room temperature with hot cooked white rice .
