January 01, 2013

Maangai Koottan

What you’ll need:

1. Raw Mango – 1 Medium size
2. Beaten Curds – 2 cups
3. Jaggery – 1 Tbsp
4. Turmeric Powder – a pinch
5. Salt to taste

To grind

1. Fresh scraped coconut – 1 cup
2. Fenugreek Seeds/ Methi – ½ tsp
3. Dried Red Chillies – 3 to 4

For Tempering

1. Mustard Seeds – ½ tsp
2. Curry Leaves a few
3. Coconut oil – 1 tsp


Wash, peel and cut the mango into medium sized pieces. In a vessel, cook the mango pieces with salt, turmeric powder and enough water (about 1 to 1 ½ cups). Once the mangoes are half done, add the jaggery. And stir well. Let it boil till the mangoes are fully done.
In the meanwhile, heat a small frying pan, and fry the methi seeds and red chillies taking care not to burn the methi seeds. Allow to cool. Then grind these with the coconut adding little water, into a fine smooth paste.

Once the mangoes are done, add the ground paste to it and let it boil for about 2 minutes. Finally, reduce the heat to low and slowly add the whisked curds and blend well. Check for salt and add it if required. Simmer for about a minute or till the gravy just starts foaming. Remove from heat. Garnish with curry leaves. Temper with mustard seeds.

Yummy Manga Kootan is ready. Serve with steaming rice and any stir fry of your choice.


1. If mangoes are not sour, you will have to use sour curds else a day old curd will do.
2. Adjust quantity of jaggery according to sourness.
3. Do not boil, after adding the whisked curds else, the curds will split. ( you can turn off the heat and add it too)
4. If you want to reduce the quantity of coconut, add a tsp of raw rice while grinding the paste.
5. Make sure the methi seeds are fried will but not burnt, else the kootan will turn bitter.

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