VELLARIKKA-MANGA KOOTTAN - A KERALA MANGOE SPECIALITY DISH

Ingredients Malabar Vellakrikkai (Orange colour Cucumber) and Mangoe /Mambazham Koottan (Koottan means Kozambhu ) 1. Raw Mango/Mambazham – 1 Medium size 2. Malabar Vellari /Ash gourd - 1 cup cubed 3.. Beaten Curds – 1.5 cups 5. Jaggery – 1 Tbsp 6. Turmeric Powder – a pinch 7. Salt to taste To grind :1. Fresh scraped coconut – 1 cup 2. Fenugreek Seeds/ Methi – ½ tsp 3. Dried Red Chillies – 3 to 4 For Tempering 1. Mustard Seeds – ½ tsp 2. Curry Leaves a few 3. Coconut oil – 1 tsp Process Wash, peel and cut the mangoe into medium sized pieces. In a vessel, cook the mangoe pieces, along with the ashgourd/vellarikka with salt, turmeric powder and enough water. Once the mangoes are half done, add the jiggery(When using Ripe Mangoe,no need to add Jaggery.) Stir well. Let it boil till the mangoes and Vellarikkai are fully cooked. In the meanwhile, heat a small frying pan, and fry the methi seeds and red chillies . Allow to cool. Then grind these with the coconut adding little water, into a fine smooth paste. Add the ground paste to it and let it boil for about 2 minutes. Finally, reduce the heat to low and slowly add the Butter Milk Thick(whisked curds) and blend well. Check for salt and add it if required. Simmer for about a minute or till the gravy just starts foaming. Remove from heat. Garnish with curry leaves. Temper with mustard seeds. Vellarikkai -Manga Kootan is ready. Serve with steaming rice and any stir fry of your choice. Notes: 1. If mangoes are not sour, you will have to use sour curds else a day old curd will do. 2. Adjust quantity of jaggery according to sourness of the mango. Add more if required. 3. Do not boil, after adding the Buttermilk ,else, the it will split. 4. Make sure the methi seeds are fried ( but not burnt), else the kootan will turn bitter