1. Soak the raw rice for about 10-15 mins
2. Peel mango and chop it into pieces and cook the mango in water with a pinch of turmeric powder.
3. Once the water starts boiling, switch off the flame and allow the mango to cool down.
4. Mash the mango using a laddle to get the pulp and keep it aside.
5. Heat a little oil in a kadai and fry fenugeek seeds and red chilli till the fenugreek seeds turn red in colour.
6. Remove in a mixer.
7. Add the soaked rice and the coconut to the mixer.
8. Grind this into a fine paste by adding a little water.
9. Add the butter milk, mango pulp and salt to the ground paste.
10. Heat this mixture in a flame.
11. Switch off the flame when the mixture starts to boil.
12. In a separate pan add the oil and when the oil is hot add the mustard seeds.
13. When the mustard seeds begin to sputter add curry leaves and switch off the flame.
14. Add these to the moorkuzhambu.
15. Mango Moorkuzhambu is ready.
16. Serve this with hot rice.

Recipe & image courtesy: www.subbuskitchen.com