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.
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
|
Thick Coconut Milk (Recipe HERE)
|
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.