This is a delectable signature dish from the Palghat region of Kerala, akin to a kadi in Northern India, but also miles away from it.!!


  • Ripe mangoes : 2
  • Thick curd made from full fat milk : 1 Liter
  • Turmeric powder: ¼ tsp
  • Salt to taste

For Grinding:

  • Fresh coconut, grated or chopped fine: ½ cup
  • Green chillies- 2-3
  • Cumin seeds: ¼ tsp
  • Raw rice: ½ tsp ( soak for 20 minutes in water.)


For Tempering:

  • Cooking oil: 1 tsp
  • Cumin seeds: ¼ tsp
  • Fenugreek (methi) seeds: ¼ tsp
  • Dry red chilli: 1
  • Fresh curry leaves- 2-4.



  1. Peel and chop 1 mango into small pieces. Keep aside.
  2. Peel and chop the second mango into larger pieces and make a coarse puree. Keep aside.
  3. Add the cut and the pureed mangos to a cooking pan with half a cup of water and simmer on gentle flame for 5 minutes. Keep aside to cool.


  1. Grind together to a very fine paste, the coconut, green chillies, cumin and the soaked rice after draining the water. Keep aside.


  1. Beat the curd gently with a fork till there are no lumps.
  2. Add the ground paste, stir and then add the curd to the cooked mangoes, and stir gently.

Note: Please do take care that the ground paste has to go in first otherwise there is danger of the curd curdling in the boiled mango.

  1. Place the pan back on a very gentle flame
  2. Once it starts boiling, take off the flame.
  1. Temper with the ingredients mentioned.
  2. Add the tempered ingredients to the Morkuzambu and serve.