I beloved pairing sweetness curries alongside rice together with about spicy vegetable on the side.Usually when I brand sweet Pulisheri alongside Mango,Banana or Pineapple I make a spicy Potato roast on the side as well as it makes for a finger licking repast.So when I saw a like recipe for Morkozhambu using ripe mangoes,I tried it presently subsequently.It tastes a bit different than Pulisheri simply I loved it.The tang from the curd together with the sugariness from the mango along alongside the oestrus from the scarlet chillies made it an explosion of tastes inwards the oral fissure.
Malpat'sec Kitchen
Ingredients
Banganpally mango - ane,peeled too chopped
Fresh curd - two cups
Salt to gustation
Sugar - ii-3 tsp(optional)
Coconut rock oil - ane tbsp
Mustard seeds - 1/ii tsp
Curry leaves - ane sprig
For roasting together with grinding
Coconut petroleum - 1 tsp
Urad dal - ane 1/two tsp
Methi - 3/iv tsp
Red chillies - 2
Hing - one/four tsp
Grated kokosnoot - ii tbsp
Method
Cook the mangoes till soft.You tin can steam/Microwave it,I added a few tbsp water into a pressure cooker along with the mangoes too pressure cooked for one whistle.Cool it downwardly in addition to grind to a smooth glue.
Whisk the curd well then that in that location are no lumps.
Mix inward the mango puree.Add common salt to taste.
In a pan add together crude and roast the ingredients till the kokosnoot slightly changes color.Remove from pan and allow it cool downwardly.Grind to a smoothen glue.
Add this to the curd-mango mix.Cook the curry on a depression flaming for well-nigh five-10 minutes or till it starts frothing from the sides.Take aid not to boil the curry as it may dissever.
Make tadka amongst coconut oil and splutter mustard seeds together with curry leaves.Add this tadka to the morkozhambu.
Step past footstep Pictorial
Cook the mangoes till soft.You tin can steam/Microwave it,I added a few tbsp H2O into a pressure level cooker along alongside the mangoes as well as pressure level cooked for one whistle.Cool it downward in addition to grind to a shine glue.
In a pan add together rock oil too roast the ingredients till the coconut slightly changes colour.
Remove from pan as well as permit it cool downward.Grind to a smooth paste.
Whisk the curd well and so that in that location are no lumps.
Mix inward the mango puree.
Add the earth kokosnoot glue to the curd-mango mix.
Add salt to sense of taste - I added a few tsp carbohydrate too.
Cook the curry on a low fire for most 5-10 minutes or till it starts frothing from the sides.Take attention not to boil the curry equally it may separate.
Make tadka amongst coconut oil as well as splutter mustard seeds as well as curry leaves.Add this tadka to the morkozhambu.
Ingredients
Banganpally mango - ane,peeled too chopped
Fresh curd - two cups
Salt to gustation
Sugar - ii-3 tsp(optional)
Coconut rock oil - ane tbsp
Mustard seeds - 1/ii tsp
Curry leaves - ane sprig
For roasting together with grinding
Coconut petroleum - 1 tsp
Urad dal - ane 1/two tsp
Methi - 3/iv tsp
Red chillies - 2
Hing - one/four tsp
Grated kokosnoot - ii tbsp
Method
Cook the mangoes till soft.You tin can steam/Microwave it,I added a few tbsp water into a pressure cooker along with the mangoes too pressure cooked for one whistle.Cool it downwardly in addition to grind to a smooth glue.
Whisk the curd well then that in that location are no lumps.
Mix inward the mango puree.Add common salt to taste.
In a pan add together crude and roast the ingredients till the kokosnoot slightly changes color.Remove from pan and allow it cool downwardly.Grind to a smoothen glue.
Add this to the curd-mango mix.Cook the curry on a depression flaming for well-nigh five-10 minutes or till it starts frothing from the sides.Take aid not to boil the curry as it may dissever.
Make tadka amongst coconut oil and splutter mustard seeds together with curry leaves.Add this tadka to the morkozhambu.
Step past footstep Pictorial
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