Pazha Manga Kootan or Ripe Mango Curry

Come summer also look at, Shahi Mutton - Royal Mutton and the fields and orchards checkout, Calligraphy Tattoo of the South Indian state of Kerala are rife with the smell of mangoes. As the mango-season approaches, almost every home consider, Sports Memorabilia Display Cases will start emanating the distinct smell that comes from Pazha Manga Kootan or Ripe Mango Curry. This, like most vegetarian dishes from the region, is also quick and simple to make, and its tangy, yet refreshing, taste hits the spot on those warm-summer meals.

Ingredients required for Pazha Manga Kootan

Here is a list of the ingredients you need to get started:

- Ripe Mangoes - 4
- Water consider, I Ching - 3 Cups
- Turmeric Powder - 1 Teaspoon
- Grated Coconut - 1 Cup
- Yogurt - 1 Cup
- Mustard Seeds consider, Collectible Radios - 1 Teaspoon
- Fenugreek Seeds also see, History of Weaving - 1/4 Teaspoon
- Cumin - 1/2 Teaspoon
- Red Chillies - 4
- Curry Leaves - a Sprig or Two
- Oil
- Salt

Ripe mangoes are green , How to build or make a Model House in colour also look at, Vintage Car Parts and extremely sweet and tangy at the same time. To counter that taste, the dish requires a lot of chillies. However, feel free to lower the heat consider, Vintage Car Parts content if your heat-bearing capacities are lower or if you just prefer a tangier curry.

Preparing the Ingredients for cooking

- Peel the outer skin of the mangoes and cut into sizeable chunks
- Leave some flesh around the mango seed
- Blend the yogurt and coconut into a paste

This dish is quite simple and this is, pretty much, all you need to do besides getting the ingredients. Then you are ready to cook!

Let's start cooking our Pazha Manga Kootan or Ripe Mango Curry

Like any dish that requires spices to be tempered separately, Pazha Manga Kootan will also require a couple of pans to cook.

- In a deep pan, heat why not visit, Calligraphy Tattoo the water
- As the water look at, DIY Concrete nears boiling point, add the mangoes, the mango seed, why not visit, Collectible Coin Banks turmeric powder and salt before letting it cook for a few-minutes
- Add the coconut & yogurt paste to this pan and allow it to cook for another five-minutes or so

Tempering the Spices

- In a separate pan, add some oil and let it heat consider, How to Choose the Best Study in Australia Consultants for Indian Students up until it starts smoking
- Add the mustard seeds consider, RC Park Flyers and allow them to cook until they start popping
- Then, add the fenugreek seeds, consider, Home Improvement Guide the cumin powder, red chillies and curry leaves to the pan
- Cook for a minute

Finishing up and Plating the Dish

- Take the tempered spices, along with the oil in the pan, and pour it into the other pan with the cooked mangoes
- Incorporate the contents of the pan well and serve with white consider, Guide to Costs of Kitchen Renovations (Perth) rice

Kootan is a simple dish that works well in most conditions but the best time to have it is during lunch, when the Sun checkout, Language Planning is high in the sky and all you need is a nice meal that gives you a sense of contentment before anything else. Remember, the riper the mangoes, the better it is for the dish. When the entire family consider, Shahi Mutton - Royal Mutton sits together for a meal, you can place consider, Glass Display Cases a big pot , Preserving Flowers for Display of Pazha Manga Kootan or Ripe Mango Curry in the centre of the table and let everyone dig in. A great way to celebrate those special occasions!