Mampazaham Morekozhambu/ Aam ki Kadi ( Ripe Mango & Buttermilk Gravy)

This is a dish I had at my sister’s house at Thanksgiving last year, we loved it and I have been meaning to make it ever since. I was on my way to India soon after and when I came back got into other stuff – However, had I seen some mangoes like I did last week when we shopped for groceries, the thought would’ve occurred to me sooner - It is amazing how many things can be made with a crate of mangoes – so here I am setting the pace for a mango recipe spree – So enjoy the ride, folks J

Just in time for these beautiful mangoes and my myriad of mango recipes comes this wonderful event - Healing Foods and the theme being Mangoes… 

Many of you many know that Mango is a heat producing fruit – My mom in my early puberty used to warn us not to eat too many malkovas since they grew in abundance in our garden because it would then sprout pimples on our faces –She also insisted we drink a glass of milk or buttermilk to undo the heat of the mango since milk and buttermilk calm and soothe your tummy - Thank you Ma for your wonderful and innate knowledge on most subjects and your sage advise J 

So a fitting recipe would be to mix the heat and the coolant and balance the effect of both by making a Mango Morekozhambu or Kadi as it is called in the north.

Ingredients

The pulp of 2 ripe mangoes

3 cups of yogurt

1tsp of cumin seeds

1 tbsp of channa dal/ kadala paruppu(chick peas)

2 green chilies

1tsp whole black pepper

¼ inch piece of ginger

¼ cup grates coconut

1 tsp olive oil/coconut oil/sesame oil (your choice of one)

Seasoning – cumin, mustard, curry leaves, asafetida

Preparation

In a bowl, soak all ingredients except mangoes in 2-3 tablespoons of warm water for about 10-15 mins

In the meantime, ready the mangoes by skinning them and remove the pulp from the seed

In a blender, beat the mangoes and the other ingredients in to a smooth paste

Heat the tsp of oil in a saucepan and splutter the some cumin and mustard seeds and other seasoning materials.

Add the blended gravy and allow it to cook for a few minutes, until it thickens and starts bubbling

Add salt and switch off heat

In the blender, add the yogurt and blend to smoothness

When the mango gravy has cooled down, add the yogurt and mix in well with the mango and you got yourself a groovy mango morekozhambu

Enjoy your fruits in new ways J

 This goes to 2 Evetns: The Only Fusion Recipes started by Pari of Foodelicious which I am hosting this month and to Kaarasaram Reva’s Healing Foods Mango event