MORUKUTTAN

 MORUKUTAN

Vellarikkai, cubed - 1 1/2 cups

ripe mango – 8-9 pieces

or sugar baby mango – 5-6 nos. slit in four sides

Grated coconut - 3/4 cup
Green chili - 2 nos

Buttermilk/beaten curd - 1 cup

Turmeric

Salt

To Roast

Red chili - 2 nos
Methi seeds - 1/4 tsp.

Jeera seeds – ½ tsp.

For Seasoning
Oil - 1 tsp.
mustard seeds -1/2 tsp.
curry leaves - few
methi seeds - 1/4 tsp.
red chili - 2 broken

Method of Preparation

Wash and peel the skin of Vellarikkai. dice into 1/2-inch cubes. Add ripe mango/sugar baby mango Cook on kalchatti with enough water, salt and turmeric added, till fork tender.

Roast red chili, jeera seeds and methi seeds in a teaspoon of oil till dal turns brown. Cool and grind along with grated coconut and green chilies. Add water to get smooth paste.

Mix the ground paste in buttermilk / beaten yogurt. Stir the mixture into the cooked veggies. Adjust consistency by adding water. Check the salt and bring it to boil.  Stop when it is foamy on the top. Season with mustard, red chilies, curry leaves and methi seeds.