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
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.