MAMBHAZHA KOOTAN

Ingredients : White Pumpkin – 1cup

                        Ripe Mango – 2 cups

                        Curd - 2 cups

                        Coconut – 2 cups

                        Red chilles – 4 nos

                        Rice flour – 2 tsp

                        Methi seeds – ¼ tsp

                        Turmeric pd – 1 tsp

                        Sugar – 2 tsp

                        Mango Pulp/ Juice – 1 cup

                        Salt to taste

For the seasoning : Coconut oil -2 tblsp

                                 Mustard seeds -1/2 tsp

                                 Fenugreek seeds -1/4 tsp

                                 Red chillies -2 nos

                                 Curry leaves- few

Method : Cut the white pumpkin into 1 inch cubes. Same way cut the Mangoes in to 1 inch lage cubes. In a vessel add water and take these pumpkin cubes and Mango cubes - add Turmeric powder and keep to cook. When half cook add salt and let it cook till the knife can run through the pumpkin cubes easily.

In a Small pan add oil and add methi seeds and Red Chillies. Let them fry till brown. Keep aside this mixture.

In a grinder take coconut, rice flour, (methi seeds Red chillies) Fried – grind them to a fine paste with water. Once the pumpkin are cooked add this paste to the pumpkin and to this add the Mango pulp and mix well. Bring them to boil . Now lower the heat. Whisk the curd well without lumps and add it to this mixture. Stir well. Add sugar at this stage. Mix well and bring to boil.Now lower the heat and let it simer for 5 mins.

In a pan take the coconut oil add the Mustard seeds, Methi seeds, Red chillies, curry leaves. Once the mustard seeds flutter and the colour of the methi seeds change add this to the mixture and close the lid.

Hot Piping MAMBHAZHA KOOTAN is ready to be eaten with plain rice.