Mango Morkozhambu aka Mango Curry

This was a love-at-first-sight recipe I came across on foodgawker. Although I was very skeptical about the combination of tastes (sweet, spicy, sour, salt), it looked too good to pass and I had to try it right away! The original recipe is named "curry" and it also looks like one but the final consistency and color of my version was exactly like a morkozhambu and so I served it with rice and a brinjal-onion roast and hence the name change!

Mango Morkozhambu
Adapted from Nisa's Cooking Is Easy

Mango
Ripe mango - 1 big - I picked up mine from Trader Joe's, not sure about the name but the peel was dark green in color! Peel the skin, you should be able to do this with a sharp knife (go slow). Now cut out two bowl shaped pieces from either sides of the seed. Cut each bowl into 6 pieces.
Water - 1/2 cup
Red chili powder - 1 tsp
Turmeric powder - 1 tsp

Paste
Coconut - 1/4 cup
Green chilis - 2
Jeera - 2 tsp
Red pearl onions - 5
Turmeric powder - 1 tsp

Curd - 1/4 cup, beaten well

Seasoning:
Coconut oil - 2 tbsp
Mustard seeds - 2 tsp
Fenugreek seeds (methi) - 1 tsp
Curry leaves - 1 sprig
Red pepper flakes - 2 tsp


In a saucepan add the mango pieces and all ingredients under "Mango" and bring it to a boil. Let it boil for about 2 minutes and then bring down the heat to "Lo" or "1" for the rest of the process. On the side, make a fine thick paste of the "Paste" ingredients in a blender, add water as necessary! Add this paste to the pot, mix well and let it continue to boil (on low heat) for about 3-5 minutes. Now, mix in the beaten curd. I added a ladle full of the curry into the curd, mixed, and then added that back into the boiling curry. This way the curry is not too hot for the curd and chances of curdling are less. Keep stirring and let it all come together for a few more minutes and then you can take it off the heat.

For seasoning, heat the coconut oil in a non stick seasoning pan, add the mustard seeds and once it splutters add the fenugreek seeds and turn the stove off. Now add the pepper flakes and curry leaves and pour the seasoning over the curry.

Notes:

• If you would like it thicker, either reduce the amount of water (or) you could also soak a tbsp of rice for about 5 minutes and grind it along with the "Paste".
• I also realized that the dark orange color in the original recipe came from the kashmiri chili powder, I used the regular chili powder.