Mambazha Kaalan

It is a traditional sweet and sour dish of my home state, Kerala. The mangoes give it a sweet flavour while the curd gives it its sourness. The mangoes are cooked in a coconut and yogurt gravy. It is a highly nostalgic dish which makes me truly homesick. Some people dont add chilly powder. But I prefer it to be a bit spicy as well.

Ingredients

Ripe mango - 3 sliced
Turmeric powder - 1 tea spoon
Pepper powder - 1/2 tea sp
Green chilli - 3-4
Salt
Grated coconut - 1/2 cup
Cumin seeds - 1 pinch
Chilli powder - 1/2 tea sp
Fenugreek - 1/2 tea sp
Coconut oil - 1 table spoon
Mustard seeds - 1/2 tea sp
Dried red chilli - 2 or 3
Curry leaves - 2 sprigs
Sour curd/ Yogurt- 1 cup

Method

Wash mangoes and peel the skin. Squeeze juice from the skin into a pan. Discard the skin. To the sliced manhoe,  add 1 cup water, 1/2 tea sp turmeric powder, pepper powder, chilli powder and split green chillis and cook. Towards the end add a little salt.
Grind the coconut to a fine paste with cumin seeds and 1/2 tea sp turmeric powder.
Heat oil in a small pan and fry the fenugreek seeds. Drain and grind this in a mortar.
Beat the curd
Add the coconut paste to the mango and cook on a low flame. When it starts frothing add the curd and heat again for a minute stirring continuously. Do not let it boil. Remove from fire, add fenugreek powder and stir again for 2-3 minutes. Check for salt and add more if needed.
Heat the oil and splutter mustard seeds. Add whole red chillis and curry leaves and fry. Pour this into the curry.