A traditional dish of Kerala. Its a must dish during 'Vishu sadya'. Main ingredients are nadan mampazham and curd. I had got this mampazham from my neighbour. Its an easy dish to prepare and a nice accompaniment for rice.
Firstly we have to cook the mampazham. We can slice it sideways and cook it without discarding the seeds. Add sufficient amount of water to immerse these mangoes. Add sufficient amount of salt, chilli powder and turmeric powder. Allow it to cook for 10-15 minutes. In that time we have to make coconut paste. Grind scraped coconut with jeerakam. It must be a fine paste. Then we have to take the curd. Beat it in the mixie for uniformity. After thorough cooking of the mangoes we have to add the coconut paste. When the mixture boils add the beaten curd and do not allow the mixture to boil. We can put off the stove after some time when the bubbles come from sides of the vessel.
For garnishing pour some oil in kadai. Add mustard seeds followed by 'Uluva', vattal mulaku and Kariveppila. After thourough spluttering add this to the curry.