Maambazha koottan (Ripe mango curry)

This is the a very easy curry to make in the traditional way and the results are delicious.....!!!
Cut
2 -3 ripe mangoes
4-5 green chillies
200 gm ash pumpkin (kumbalanga)

Grind less than half a coconut with 1/2 tsp of jeera.

Keep aside 1 cup of beaten curd.

season
kaduku- 1/2 tsp
uluva - 1 pinch
2-3 dried red chillies
curry leaves


Peel the mangoes, cut the flesh and put the mango seeds along with the pieces into a thick bottomed pan. Slice the chillies , cube the ash pumpkin. Add water till the pieces are immersed...add 1/2 tsp of salt, 1 tsp of red chilli powder and cook till the pieces are cooked.
Add the ground coconut and simmer for a few minutes...by this time, the liquid should have reduced to more than half the initial measure.

Lower the flame and add the beaten curd...add more salt to taste. Switch off the stove before the curd heats up. Now add the seasonings.

Absolutely great with Rice, Inji curry (or tender mango pickles)and Pappadoms...

You can substitute the mangoes with semi-ripe bananas ..only ethappazham..no other variety will do.