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
Ingredients:
Raw Mango (medium size)
|
1
|
Turmeric Powder
|
½ tsp
|
Salt
|
To taste
|
To Fry and Grind:
|
|
Oil
|
1 tsp
|
Red Chilly
|
1
|
Cumin Seeds
|
1 tsp
|
Coriander Seeds
|
1 tbsp
|
Curry Leaves
|
½ spring
|
Garlic Pods
|
4
|
Onion
|
¼ cup
|
Coconut
|
2 tbsp
|
To Temper:
|
|
Oil
|
2 tsp
|
Mustard Seeds
|
¼ tsp
|
Curry Leaves
|
1 spring
|
Procedure:
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.
Note:
1. Adjust the red chilli level according to the taste.
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