Ripe Mango Curry (Mambazha Koottan)

If you get to eat any fruit of your choice every single day for the rest of your life, which one would you choose? I'll choose Mango in the blink of an eye. I love mango in any form - as a whole, pickle, juice, milkshake, in curry or even just raw mango with a little bit of salt and chilly powder. 

Mangoes make me happy. And I am feeling happy right now. So today's recipe is going to be a Mango dish. Ripe Mango curry a.k.a. Mambazha Koottan. It's a very common summer dish at my home. We prepare it with peeled whole mangoes so that each one of us gets one whole mango to ourselves. No more cat fights on who got more mango pieces :). 

What you need:

• Whole Ripe Mango - 4 or 5 medium sized ones
• Grated coconut - 3/4 cup
• Chilly Powder - 1 tbsp
• Jeera/Cumin - 1 tsp
• Turmeric - 1/4 tsp
• Beaten Sour Curd - 1/2 cup
• Salt - As required
• A sprig of curry leaves
• For Tempering: Mustard, Dry Red chillies, Fenugreek seeds

How to make it:

1. Peel off the skin from the mangoes. You can then cut them into pieces if you don't like the idea of whole mangoes in curry.
2. Cook the mangoes in a deep bottomed pan with the chilly powder and turmeric. Once the water starts boiling, add salt to taste.
3. Grind the grated coconut with cumin, salt and a little water to a fine paste. Beat the curd for a minute in a mixer (or by hand).
4. Once the Mangoes are almost cooked (say 5-6 minutes for a medium sized mango), reduce the flame to sim. 
5. Add the beaten curd, mix well and cook for another 5 minutes. Make sure you keep a close eye on the curry, else the curd will split and our curry will be a lumpy mango curry.
6. Next, add the ground coconut paste, mix well. Cook for a minute and turn off the stove.
7. Mix the curry leaves in the curry. 
8. Temper the mustard, dry red chillies and fenugreek seeds in a little oil and add this as well to the curry. our Mambazha Koottan is ready.