This is a delectable signature dish from Kerala, akin to a kadi in Northern India, but also miles away from it.!!
Sometimes late ripe mangoes are available around Onam time. This dish forms a very important item in the Onasadhya!!
- 2-3 ripe mangoes of proven quality. ( this means you should cut and taste one before embarking on making this dish. If the mango is not sweet enough, the dish falls flat.)
- Thick curd made from full fat milk or at least single toned milk.
- Fresh coconut, chopped fine – about half a cup
- Green chillies- 2-4, depending on your taste
- ¼ tsp of raw jeera
- ½ tsp of raw rice soaked in a little water for at least 20 minutes.
- ¼ tsphaldi
- salt to taste
the ground paste
INGREDIENTS FOR TEMPERING
- 1 tsp cooking oil
- ¼ tsp black mustard seeds
- ¼ tsp fenugreek (methi) seeds
- one dry red chillie broken into 2 pieces
- fresh curry leaves- 2-4. strip the leaves from the stem
- Chop the mangoes into medium sized pieces.
- squeeze out the juice from the seed with your hand and add to the chopped pieces
- place in a cooking pan and add the haldi and salt. cook for only 5 minutes on a slow flame and keep aside.
- grind together to a very fine paste , the coconut, green chillies , jeera and the soaked rice after draining the water. Keep aside.
- Beat the curd gently with a fork till there are no lumps.
- Add the curd and the ground paste to the cooked mangoes, and stir gently.
- Place the pan back on a very gentle flame.
- Once it starts boiling, take off the flame.
- Temper with the ingredients mentioned.
- Take care that the curry leaves have to be thrown in last of all.
- Add the tempered ingredients to the Morkuzambu and serve.