Mamapazha Koottan

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 2-4 - ripe mangoes, diced
  • A small piece - ash gourd or cucumber, diced
  • A pinch of turmeric powder
  • 1 cup - freshly grated coconut
  • 2-4 - green chillies
  • 1 tsp - rice
  • 1 tsp - cumin seeds
  • 1 tbsp - oil
  • 1 tsp - black mustard
  • 1-2 - dry red chillies
  • 1/4 tsp - fenugreek seeds
  • 1 sprig - curry leaves
  • Salt to taste

How to Make Mamapazha Koottan

  • In a thick saucepan, cook mango and ash gourd pieces in 1/2 cup of water mixed with turmeric powder and salt.
  • Put the grated coconut, cumin seeds, green chillies and rice into a blender and make a fine paste.
  • Once the vegetables are cooked well (about 15 minutes), add the coconut paste and allow it to simmer for 5 minutes more.
  • Heat oil in a pan over medium heat. Add black mustard seeds, broken red chillies and fenugreek seeds - saute till the mustard splutters.
  • Quickly add curry leaves and saute for a few seconds more and then combine with mango-coconut mixture.
  • Serve hot with rice and stir-fried vegetables (thoran or poriyal).