Ingredients

• 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).