here are two types.. one is like our regular morkoottan. Second one is grinding roasted methy seeds and red chillies.. I made the second one..
Cook mangoes, squeeze out seed and skin. Keep aside the pulp. Soak half spoon raw rice for half an hour. In a kadai, add one spoon oil, roast half spoon methy seeds and 5 or 6 red chillies. Grind this with grated coconut and soaked rice. Add this ground paste to mango pulp, add salt adjust consistency and bring it to a boil. Season with mustard, curry leaves and hing.
Add one cup of whisked curd. If mangoes are sweet you can add sour curd, if mangoes are sour you can add fresh curd.
Cook mangoes, squeeze out seed and skin. Keep aside the pulp. Soak half spoon raw rice for half an hour. In a kadai, add one spoon oil, roast half spoon methy seeds and 5 or 6 red chillies. Grind this with grated coconut and soaked rice. Add this ground paste to mango pulp, add salt adjust consistency and bring it to a boil. Season with mustard, curry leaves and hing.
Add one cup of whisked curd. If mangoes are sweet you can add sour curd, if mangoes are sour you can add fresh curd.
Looks very tasty,thanks for sharing such a tempting food blog .Keep posting
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