Ingredients

• 1 - ripe mango
• 1 cup - sour butter milk
• Salt to taste
• Turmeric powder, a pinch
• For grinding:
• 1 tsp - oil
• 1/2 cup - grated coconut
• 4 - red chillies (depending on your spice requirement)
• 1/4 tsp - fenugreek seeds
• 2 tsp - raw rice
• For seasoning:
• 1 tsp - oil
• 1 tsp - mustard seeds
• Curry leaves, a few

How to Make Mango Morekuzhambu

• Soak the raw rice for about 10-15 mins.
• Peel mango and chop it into pieces and cook the mango in water with a pinch of turmeric powder.
• Once the water starts boiling, switch off the flame and allow the mango to cool down.
• Mash the mango using a ladle to get the pulp and keep it aside.
• Heat a little oil in a kadai and fry fenugreek seeds and red chilli till the fenugreek seeds turn red in colour.
• Remove in a mixer.
• Add the soaked rice and the coconut to the mixer.
• Grind this into a fine paste by adding a little water.
• Add the butter milk, mango pulp and salt to the ground paste.
• Heat this mixture in a flame.
• Switch off the flame when the mixture starts to boil.
• In a separate pan add the oil and when the oil is hot add the mustard seeds.
• When the mustard seeds begin to sputter add curry leaves and switch off the flame.
• Add these to the moorkuzhambu.
• Mango Moorkuzhambu is ready.
• Serve this with hot rice.
• Recipe courtesy: Subbalakshmi Renganathan
• http://www.subbuskitchen.com/