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Main Course

Mambazhakoottan - Brahmin Special

Ripe mango is cooked in coconut paste, curd, jaggery and other ingredients.

Ingredientsfor 4 servings

2 nos Ripe mango
2 cup Coconut — grated
5 nos Green chillies
1 piece Jaggery
1 tsp Mustard seeds
1/2 Teaspoon Fenugreek (Uluva)
1 nos Red chilly cut in half
1 cup Slightly soured butter milk
1 tsp Turmeric powder
2 tsp Coconut oil
Salt, to taste

Preparation

Step 1
For preparing mambazhakoottan -brahmin special, boil ripe mango in water and extract the juice.
Step 2
Add turmeric powder and salt to the extracted juice and cook for a few minutes.
Step 3
Grind the grated coconut with green chily.
Step 4
Add the ground item to the second step. Then add jaggery and cook for a few minutes.
Step 5
Add the slightly soured butter milk and take care not to boil this. Stop cooking when foam appears.
Step 6
Fry mustard seeds, fenugreek, and red chilly in coconut oil and add this to the mixture.
Step 7
Mambazhakootan - brahmin special, is ready to serve.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Mambazhakoottan - Brahmin Special

Ripe mango is cooked in coconut paste, curd, jaggery and other ingredients.

Ingredientsfor 4 servings

2 nos Ripe mango
2 cup Coconut — grated
5 nos Green chillies
1 piece Jaggery
1 tsp Mustard seeds
1/2 Teaspoon Fenugreek (Uluva)
1 nos Red chilly cut in half
1 cup Slightly soured butter milk
1 tsp Turmeric powder
2 tsp Coconut oil
Salt, to taste

Preparation

Step 1
For preparing mambazhakoottan -brahmin special, boil ripe mango in water and extract the juice.
Step 2
Add turmeric powder and salt to the extracted juice and cook for a few minutes.
Step 3
Grind the grated coconut with green chily.
Step 4
Add the ground item to the second step. Then add jaggery and cook for a few minutes.
Step 5
Add the slightly soured butter milk and take care not to boil this. Stop cooking when foam appears.
Step 6
Fry mustard seeds, fenugreek, and red chilly in coconut oil and add this to the mixture.
Step 7
Mambazhakootan - brahmin special, is ready to serve.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.