At the risk of repeating something that I've said too often here, summer is not a season that I enjoy. Considering that I live in one of the hottest places in India, it is something that I have learned to put up with. Just about the only thing I like about summer is the fruits that are available in plenty in all the markets....the umpteen varieties of mangoes, lytchees, nongu, plums.
Having a fruit shop right next door is definitely a plus.
This koottan is something that is made in most Kerala Iyer homes with ripe mangoes that grow in the backyard. Nattu mambazham (country mangoes) are the ones that are commonly used, but any variety that is sweet, firm and not too fibrous will work just as well.
What you need:
Small, ripe mangoes - 2
Grated Coconut - 1/2 cup
Green chillies - 3
Mustard seeds - 1/2 tsp for grinding + 1/2 tsp for tampering
Ash gourd or malabar cucumber(vellarikka) - 1/4 cup, skinned and diced
Salt
Turmeric powder - 1/2 tsp
Jaggery - a small piece (depending on the sweetness of the mangoes)
Peel the mangoes and cut them into large chunks. Squeeze out all the juice from the seed. Take this in a large vessel. Add the diced ash gourd along with enough water to cover it. Add turmeric powder and salt. Let it simmer on low heat until the gourd is cooked. Grind the coconut, chillies and mustard seeds to a smooth paste. Add this to the simmering mixture. Stir well and let it boil for a few minutes until the raw smell is gone.
Heat a tsp of coconut oil. Add 1/2 tsp of urad dal, mustard seeds, one red chilli broken into pieces and a few curry leaves. Heat until the mustard seeds pop. Pour this over the koottan.
This tastes best when mixed with rice and served with a spicy stir fry and papadams.
7 comments:
I agree! I just hate it when the temp goes up to 90F+. Best is Fall season here, cooler and Spring for me is allergy, not so thrilling even though it's lot cooler. Be safe there, too much heat could cause heat stroke.
Koottan looks so yummy, I was planning to buy Plantains but forgot! Must try this dish.
Yes, living in Chennai you could say that. But the city has its own charm.
The kootan sounds something awesome...and mangoes who can resisit?
Ah! I can understand how it is to live in Chennai! But that city has a charm you know:)
The kootan sounds awesomely delicious. Got to try sometime.
I just cut up 2 Himam Pasands, but I dunno if they will do well in this dish. I've had the mango pulissery with curds and liked it a lot!
Now I don't have the luxury of mangoes from backyard. I do make this more often during this season. I add some buttermilk also to this else its the same method.
You have a very nice blog with a unique collection of recipes. I visit quite often.
This koottan sounds delicious. What is a Malabar cucumber - can I substitute with just a regular vellarikkai? I have never cooked cucumber before.
today we are going to have lunch in one of abhis friends house who is making olan,sambar some curry etc.So i said i shall make mambazha kootan.I prepared half yet ti grind as all are sleeping i was browsing the net and saw your blog icame to know that we must grind mustard also with coconut.So thank you
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