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May 4, 2016

Mango Kuzhambu

      Mostly We prepare only sambar using mangoes. Want to try a different kuzhumbu this summer using mangoes which are abundantly available? Try this tangy mango kuzumbhu without miss.

Recipe Cuisine : South Indian | Recipe Category: Kuzhambu
Preparation Time: 10 mins  | Cooking Time: 15 mins | Serves: 2-3

Raw Mango (medium size)
Turmeric Powder
½ tsp
To taste
To Fry and Grind:

1 tsp
Red Chilly
Cumin Seeds
1 tsp
Coriander Seeds
1 tbsp
Curry Leaves
½ spring
Garlic Pods
¼  cup
2 tbsp
To Temper:

2 tsp
Mustard Seeds
 ¼ tsp
Curry Leaves
1 spring

1. Cut the mango into 1 ½ inch cubes with skin.
2. Heat 1 tsp of oil in a pan, add red chilli and cumin seeds. Fry till they start to pop.
3. Then add the coriander seeds and fry till the aroma comes out.
4. Add curry leaves and fry for few seconds.
5. Then add the garlic pods and chopped onion. Fry till they become translucent.
6. Allow it to cool down completely and add grated coconut.
7. Grind them into a fine paste with little water.
8. Heat 2 tsp of oil in a pan, add mustard seeds and wait for popping,
9. Then add the curry leaves and fry for few seconds.
10. Now add the raw mango pieces (from 1) and fry for 2 mins.
11. Then add ½ cup of water and cook till they become tender.
12. Now add the ground paste (from 7), turmeric powder and salt. Cook till the gravy becomes thick.
   Mouthwatering mango kuzhambu is ready to have with rice and roti.
1. Adjust the red chilli level according to the taste. 



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