Here I am today with a very easy Kerala style koottan. It tastes wonderful with rice, idli, dosa. The addition of fresh coconut with roasted fenugreek seeds gives a wonderful aroma. The key to add flavor to this dish is the roasting of the fenugreek seeds to the right perfection. If you roast them too little or too much the koottan will taste bitter or burnt.
- 1/2 cup chopped mango with skin
- 1.5 cups water
- pinch of turmeric
- 1/4 tsp asafoetida
- 1/4 tsp vendhayam / fenugreek seeds
- 1/2 tsp ulutham paruppu / urad dal
- 1/4 tsp coriander seeds/ dhaniya
- 1.5 red chilli
- 1/2 cup grated coconut
- 1tsp oil
- 2 tbsp beaten yogurt ( whisk regular yogurt, sour one works the best)
- 1/2 tsp kadugu/ mustard seeds
- 1/4 red chilli
- few curry leaves
- 1/2 tsp coconut oil
- In a pan add a tsp of regular oil, add the vendhayam, dhaniya, red chillies and roast them on medium flame till the the vendhayam get dark brown or pops. turn the heat off and set it aside to cool.
- Once cooled, add the grated coconut, a little asafoetida, a little water and grind it to a smooth paste in a blender. set aside.
- In a vessel, add 1 cup of water, the chopped mango, turmeric powder, salt and cook till the mango is soft.
- Add the ground coconut paste and the beaten curd. adjust salt as per taste.
- Add a little water if your koottan is too thick.
- Let it cook till the koottan starts frothing in the sides.
- Remove from heat.
- In a small pan, add the coconut oil and do the tempering with mustard seeds, curry leaves and red chilli and pour it on the koottan.
Mambazha koottan is ready to be enjoyed!
If you use raw mango add a little jaggery as it it will enhance the taste. One can use, small onions, drumstick, squash, winter melon to make this koottan