MANGAI / RAW MANGO KOOTU

Today I am sharing a Simple curry recipe that is so popular at my place and made repeatedly on demand. It is quick to make and is absolutely lip smacking. A delicious kootu from the south Indian Cuisine made with the goodness of raw mangoes and coconut. Yes Coconut is an integral part of south indian cuisine but not necessarily used in all recipes. Mangai / Raw Mango Kootu recipe is approved by my family.

What is Kootu?

Kootu  is a lentil and vegetable stew in South Indian, particularly Tamil and Kerala cuisines. The term kootu is derived from the Tamil word “kootu” which means “add”.Vegetable added with lentils form the dish, which is semi-solid in consistency. The dish is noted for its nutty and complex flavors and textures, likely owing to the liberal addition of lentils and coconuts. It is less watery than sambhar. There are many variations to the Kootu recipe.

What is the 291st Foodie Monday Bloghop Theme?

Our Host this week is Narmadha who blogs at Nams Corner. She has a wonderful collection of South Indian recipes. Do check her space for some amazing recipes.Among the themes she suggested South Indian Curries won maximum votes and hence the theme #CurriesFromTheSouth. My Humble contribution to the theme is this simple and delish Mangai / Raw Mango Kootu.

Ingredients for Mangai / Raw Mango Kootu:

• Raw Mango:You can use vegetables like snake gourd, bottle gourd, cabbage, capsicum, raw mango ,chow chow, zucchini.Raw mangoes are high in vitamin C, calcium, magnesium which is useful for releasing toxins from the body.
• Moong Dal :Add some protein to the kootu. Moong dal enhances the taste of the dish.
• Green Chilli:Gives some spice kick to the dish. You may increase or decrease the quantity as per your spice tolerance.
• Jeera / Cumin:Jeera is rich in antioxidants and once of the spice i love to add in most of my dishes.
• Black Pepper: Gives a nice aroma and spice kick to the dish.
• Coconut Milk: You can use fresh grated coconut .I did not have fresh coconut hence used coconut milk. You can use coconut and grind with other ingredients.
• Mustard:One of the most important ingredient used for tempering in south indian cuisine.
• Split Urad Dal:We use split urad dal for tadka.You may uses whole urad dal in case you do not have the split urad dal.
• Curry Leaves: Gives a nice aroma to the dish. Has many medicinal properties.
• Coriander:Fresh coriander has many health benefits and enhances the taste of the dish.
• Poppy Seeds: I love to add this as it gives a nice nutty flavor. This is completely optional. But i would suggest not to skip it.
• Salt:Main ingredient of the dish.
• Dry Red Chilli: Used for tempering. It helps to fight inflammation and pain.
• Horse Gram:This is again optional. I like the taste of the kootu with horsegram. A great source of energy.
• Gingelly Oil:You can use any oil .I love using gingelly oil in traditional recipes.
• Turmeric:Has antioxidant Properties. Used in many south indian recipes.

Recipe for Mangai / Raw Mango Kootu:

• Author: Preethi Prasad
• Prep Time : 15 Mins
• Cook Time : 20 Mins
• Total Time : 30 mins
• Course : Main Course
• Cuisine : Indian

Ingredients for Mangai / Raw Mango Kootu:

• 2 Unripe Mangoes washed and cubed
• 1/2 Cup Moong Dal
• 1 Tbsp Horse Gram
• Salt to Taste
• 120 ML Coconut Milk

For Tadka:

• 1 Tsp Split Urad Dal
• 1/2 Tsp Mustard
• Few Curry Leaves
• 1 Tbsp Chopped Fresh Coriander
• 2 Dry Red Chillies
• 1/4 Tsp Turmeric
• 2 Tsp Gingelly Oil

For Grinding Masala:

• 1 Tsp Jeera / Cumin
• 1/2 Tsp Black Pepper
• 2 Fresh Green Chillies
• 1/2 Tsp Poppy Seeds

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Method:

• Pressure Cook the Moong dal and horse gram upto 3 whitles. Once the cooker pressure is released, mash the dal nicely.
• Heat a wide bottom pan.
• Add Gingelly oil .Once the oil is hot add split urad dal,mustard ,curry leaves ,and red chillies.
• Once the mustard splutters add chopped mangoes.Mix and allow it to cook for about 10 minutes.
• Grind all the ingredients mentioned under the masala for grinding into a fine powder. Do not add water.
• Now add turmeric , ground masala , salt to the cooked mangoes.
• After 2-3 minutes add the cooked dal & horsegram mix.
• Mix well . Add salt and let it simmer for about a minute.
• Add coconut milk and half cup of water and mix again.
• Let it simmer for about 5 minutes on low flame.
• Garnish with Finely Chopped Coriander and switch off the flame.
• Serve hot with Rice, Phulka or Roti.

https://preethicuisine.com/veppam-poo-konda-kadalai-kuzhambu-curry/ https://preethicuisine.com/menthe-gojju-fenugreek-curry/ Do follow my blog and Social media handles on Facebook , Instagram , Twitter and Pinterest to get an update on the latest recipes.The more you share the more I will be happy.

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