May 9, 2018

Raw Mango Kuzhambu Recipe / Mangai Kuzhambu | Mango Recipes



This is a traditional village Mango Kuzhambu. This is in addition to my earlier Mango Kuzhambu recipe.This was suggested by my friend Ramya. The speciality of this recipe is that it resembles both vathal kuzhambu and puli kuzhambu.

Click HERE for another Mango Kuzhambu Recipe.

Click HERE for Mango Recipes.


Recipe Cuisine : South Indian | Recipe Category: Kuzhambu
Preparation Time: 10 mins  | Cooking Time : 20 mins |  Serves: 5

Ingredients:
Raw Mango (medium size)
1
Tamarind
½ Gooseberry size
½ cup
Salt
1- 1 ½ tsp
Turmeric Powder
½ tsp
Sambar Powder (Recipe HERE)
2 tbsp
Asafoetida
½ tsp
Roasted Fenugreek Powder
1 tsp
Jaggery
Gooseberry size
To Temper:

Oil
1 tbsp
Mustard Seeds
½ tsp
Curry Leaves
1 spring
Chopped Onion
¼ cup
Chopped Garlic
2 tbsp
Tomato (optional)
1

Preparation Procedure:
1. Remove the skin of the big onion and chop them into small pieces.
2. Remove the skin of the garlic pods and chop them into small pieces.
3. Remove the head and tail of the mango. Then remove the seed of the mango.
4. Cut them mango into 1 inch pieces with its skin.
5. Extract the coconut milk from the ½ of the coconut.
6. Soak the tamarind with ½ cup of water for 5 mins. Then extract the juice from it.
7. Dry roast 1 tsp of fenugreek / venthayam till nice aroma comes out from it. Then powder them using the dry mixie jar.

Cooking Procedure:
8. Heat the oil in a pan or clay pot, add mustard seeds and wait for popping.
9. Add onion (from 1) and sauté till they become translucent.
10. Add curry leaves and sauté for few seconds.
11. Add garlic (from 2) and sauté till the garlic pods become soft.
12. Add chopped tomatoes (if used) and sauté till they become mushy.
13. Add turmeric powder and sauté for few seconds.
14. Add mango pieces (from 4) and fry for few seconds.
15. Add tamarind juice (from 6), sambar powder and little bit water. Cook till the mangoes become mushy.
16. Add coconut milk (from 5), salt, asafoetida, jaggery and fenugreek powder (from 7). Mix them well and cook for 3 mins. Adjust the water level according to the kuzhambu consistency.
    Yummy and mouthwatering mango kuzhambu is ready to serve. Serve with hot rice and curd rice.

Note:
1. Addition of tomato is optional.
2. Avoid tamarind juice, if mango is sour.
3. Adjust the sambar powder level according to your spice level.
4. Add red chilli powder and coriander powder instead of sambar powder.


May 1, 2018

Mango Kesari Recipe / Mango Sheera Recipe | Mango Recipes



In summer TV is full of cool drinks especially mango based.
I am encouraged by the success of mango pappu and have decided to try many mango recipes. In this line, Mango Kesari is a very good addition and its special flavor definitely adds to the kesari’s sweetness.

Related Links:
1. Kesari


Recipe Cuisine : South Indian | Recipe Category: Sweet
Preparation Time: 3 mins  | Cooking Time : 20 mins |  Serves: 2
Ingredients:
Rava / Semolina / White Rava
¼ cup
Sugar
¼ cup
Mango Pulp
¼ cup
Ghee
1 tbsp
Cardamom Powder
¼ tsp
Cashew Nuts
5

Procedure:
1. Roast the rava with 1 tsp of ghee till the nice aroma come out. Keep it aside.
2. Grind the mango pulp with sugar into fine paste. Keep it aside.
3. Heat ¾ cup of water in a heavy bottom pan.
4. When the water starts boiling, keep the flame at simmer.
5. Add the roasted rava (from 1) little by little and mix them with ladle continuously.
6. Cook the rava till they become thick.
7. Add ground mango mixture (from 2) and cardamom powder; mix them quickly. The mixture becomes thin and lumps also occur. Don’t worry about the lumps. Stir the mixture continuously to avoid the lumps.
8. Meanwhile, heat the remaining ghee in a pan, fry the cashew nuts till the nuts become golden in color. Keep it aside.
9. The Kesari mixture (from 7) becomes thick and without lumps, add the fried cashews with ghee.
10. Cook till the mixture becomes thick and comes together.  Switch off the flame and serve it hot.
              Yummy and delicious Mango Kesari / Mango Sheera is ready to serve!

Note:
1. Adjust the sugar level according to your mango sweetness.

2. Use less fiber mangoes. I have used senthura mango pulp.
3. Add 2tbsp ghee instead of 1 tbsp.
4. Uase cardamom instead of cardamom powder. If you can use cardamom pods, grind the pods with mango and sugar mixture.



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