A delightful and unique set of flavors from Kerala and the southwest of India is presented by guest chef VVS Murari.
A very tasty & healthy dish, speciality of Kerala. This one is an exotic dish.
- Prep Time : 15 minutes
- Cook Time : 20 minutes
Peel off the skin from the chow chow, cut them at 1 inch size and put them to boil adding little salt & curry leaves. Cut the top and bottom of mangoes and bring to boil in little water and allow it to cool off. Blend the grated coconut and green chillies adding little water in a magic bullet or any mixer/blender. Check if chow chow is cooked and add the coconut and green chilly paste and bring to boil until the pungent smell of coconut & green is gone. Add little jaggery if the mango is not too sweet. Once the mangoes are cooled down, squeeze and get the pulp out of mangoes. Do not squeeze too much as the bitter taste from the skin will seep in. Mix the pulp with buttermilk and keep separately. Once the chow chow, coconut and green chilly paste is blend and cooked well, add the mango pulp. Do not bring to boil. Jus the froth formation at the end of the vessel will do. Now heat 1-2 tbsp of coconut oil and fry black mustard seeds, 1 red chilly, little bit curry leaves and Fenugreek Seeds (very little quantity) and top it on the Maambazha puliseri. Do not stir. Allow it to settle down. Enjoy with Rice, Dosai, Adai.