CHEERA -MAMBAZHA KOOTAN / RED SPINACH -MANGO CURRY

A typical keralite curry!!! Usually it is called in different names in kerala itself , such as " Moru kari, Mambazha kootan, Manga kootan " etc...Kootan means curry...hope those who doesnt know malayalam too can understand the term...:)..The area from which i belong in kerala , we used to call it Mambazha kottan and its usually made simply using ripend mangoes or adding cucumber to it ..most of them uses " sharkara / vellam /candy sugar/ Ayurvedic Sugar" ., if the sweatness of mangoes is less...yea of course this dish wiil be little bit sweatyyyy....but as i made a change in combination , used Red Spinach / Chuvanna Cheera instead of cucumber...so i avoided sweatness...so my dish tasted little bit sour..When the mango season starts, this dish will be the main item!!!..so now u might have understood tht how popular is Mambazha kootan in Kerala...In tht curry only i played by replacing cheera/ spinach with cucumber...so..friends u too try this and tell me whether it a good combination?..so here is the recipe.....

INGREDIENTS:

1. Ripend Mangoes	2 Nos
2. Red Spinach / Cheera-	1 Cup ( finely chopped)
3. Coconut Grated	1 Cup
4. Cumin Seeds /Jeera	1/2 tsp
5. Mustard Seeds/ kaduku	1/2 tsp
6. Methi / Fenugreek/ Uluva	1/2 tsp
7.Red Chilli Pwd	1 tsp
8.Turmeric Pwd	1/4 tsp
9.Salt	ToTaste
10.Coconut oil	1tblsp
11.Water	1 cup
12.Green Chillies	2 Nos
13. Curry Leaves	4 Stems
14.Yoghurt	1 cup ( must be souring )
15.Red chillies	2 Nos

                                                        METHOD:

 1. In thick bottom vessel, add mangoes which are diced , spinach , redchilli pwd, turmeric pwd ,salt and water..Cook this mixture by closing the lid..

 2. Make a fine paste of grated coconut, cumin seeds, and when its finely become paste, add the green chilli and 1 stem of curry leaves and just crush it in mixi with the paste....

3. In a blender , just blend the yoghurt or u can use the mixi , it requires just a turn...When the vegetables are cooked, add the whipped yoghurt to the curry,
 4. When the curry initiates boiling add the finely pasted coconut to it ....



5. Make a boil and just switch off the flame...
6.  Heat oil in a fry pan , add mustard seeds/ kaduku, when its stops popping up, add fenugreek, red chilli and curryleaves...fenugreek must turn to red.....



  7. Add this thadka / varathittathu  to the curry...

                                              

Cheera-Mambazha kootan Ready!!

NB:

Serve it with rice. Always use the yoghurt which is very much souring in taste. Never allow the yoghurt to boil Add extra curry leaves to the curry after adding yoghurt..it gives a good flavour to the dish Prefer mangoes which are fleshy and sweat...