I live in a tropical country.
Tropical? We’re practically on the equator! It’s muggy and humid all the time.
But, though I sigh about (almost) chilly Hong Kong and balmy California that I visited recently– we in Singapore have a HUGE plus.
Mangoes! A long mango season through summer. Mangoes of all kinds. Mangoes from Malaysia and Myanmar, mangoes from Pakistan and the Philippines, from Australia and Vietnam. And the best, most flavourful of them all- mangoes from Thailand and India.
Here I am, revelling in the most delicious of fruit. Making all kinds of yummy dishes that I plan on sharing with you!
Mango Morkuzambu is startling in its medley of tastes. It is spicy, it is sweet and sour in turn. It awakens the tastebuds, teases the palate and is delicious with rice or bread.
My friend M, was the one who introduced me to it first. And it was love at first taste!
Mor kuzambu, is a flavourful dish made with cooling yoghurt. Almost every state in India has its own variation– from the soothing Gujarathi and Punjabi kadis of the North to the tangy, coconut based Mor Kuttans and Kozambus of the South. But Mango Morkuzambu is the best by far!
Ripe Mangoes : 2 (peel and cut into pieces)
Turmeric powder : 1/2 tsp
Red Chilli powder : 1/4 tsp
Yogurt : 2 cups
Mango puree : 1/2 cup
Salt and sugar to taste
For Grinding :
Grated fresh coconut : 4 tbsps
Green chillies : 3-4
Cumin seeds : 1/2 tsp
Mustard seeds : 2 tsps, soaked in 1 tbsp water for 1/2 an hour (optional, for an additional level of spice)
For Seasoning :
Canola or saffola oil : 1 tsp
Mustard seeds : 1/2 tsp
Fenugreek seeds : 1/4 tsp
Dry red chillies : 2-3
Curry leaves : few
Cover the mango pieces with water, a pinch of turmeric and the chilli powder. Cook until soft, but not mushy.
Remove the mangoes with a slotted spoon and keep aside. Reserve the liquid to use for grinding the coconut.
Finely grind the coconut with the cumin seeds and green chillies. Use a little of the reserved liquid. Add the mustard seeds to this if desired. Grind well.
Whisk the yoghurt in a pan, until smooth, adding a little of the reserved liquid, if very thick. Add the ground coconut mixture to this.
Add turmeric and bring to a gentle simmer, whisking continuously. Don’t let the yoghurt boil, or it will split and become very watery.
Turn off the flame and add the mango puree, whisking until blended. Add sugar and salt to taste.
Slide in the mango pieces and transfer into a serving dish.
In a small wok, heat the 1 tsp of oil and add the mustard seeds, red chillies and fenugreek seeds. When they start to sputter, turn off the heat and add the curry leaves. Pour onto the Mor Kozambu.