மாம்பழம் மோர் குழம்பு / Mambazha Mor Kozhambu / Mambazha Pulissery

This is an another exclusive "Summer Special" using ripe mangoes and fresh curd
Here in Hyderabad I come across many varieties of mangoes and I try out many dishes with it and here is one such recipe
Kid's will surely enjoy this Sweet Kozhambu
Find out similar recipe using raw mangoes Mangai Kootan

Ingredients
Part 1 - Boiling

• Small ripe mangoes - 6 nos
• Water - little (cook mangoes)

Part 2 - Buttermilk

• Salt - 3/4 teaspoon
• Hing - little
• Turmeric powder - little
• Fresh curd (whisked) - 2 cups

Part 3 - Grinding

• Coconut pieces - 1 cup (nearly 1 part of broken coconut)
• Green chillies - 6 nos
• Cumin seeds / jeera - 1/2 teaspoon
• Ginger - little
• Fresh curd  - 3 tablespoons

Part 4 - Seasoning

• Oil +Ghee - 1 teaspoon
• Mustard seeds - 1/2 teaspoon
• Methi seeds - 1//4 teaspoon
• Dried red chillies - 2 
• Curry leaves - 2 or 3

Part 5 - Garnish

• Coriander leaves

Method
Step 1 - Thick butter milk

• Take curd in a big container / vessel.Pour water little by little and churn it using mathu.Put hing, salt and turmeric and churn again to form thick butter milk.Keep it aside

Step 2 - Grinding

• Grind the items given under "part 3" to a thick paste.
• Blend it with buttermilk and keep it ready

Step 3 - Mango Morkozhambu / Mambazha Mor Kozhambu

• Take mango pieces and pour little water.Boil it for few minutes
• Add butter milk mixed with ground paste and give a stir.When it is about to boil switch off the stove

Step 4 - Seasoning

• In a separate kadai heat oil / ghee.Splutter mustard seeds, season with curry leaves, red chillies, methi seeds

• Pour mor kozhambu and slighlty heat it.Make sure it is not curdled

• Garnish with coriander leaves

Mambazha Pulissery / Mambazha Mor Kozhambu is ready.Serve with hot steamed rice and spicy gravy