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.

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Vazhaipoo Kuzhambu Recipe/ Banana Flower Kuzhambu | Vazhaipoo Recipes

One more banana flower recipe following the other banana flower recipes I have shortly before. People will not be able to feel the bitterness of the banana flower and will only feel the kara kuzhambu taste. This recipe is a tip from my friend and neighbor Ramya in my native place.

Click HERE to View more Kuzhambu Recipes.

Related Links:

1. Banana Flower Kofta

2. Banana Flower Bonda

3. How to clean Banana Flower?

4. Banana Flower Stir Fry 

Ingredients:

Banana Flower Florets	20
Tamarind	Gooseberry size
Tomato Puree	2 tbsp
Turmeric Powder	½ tsp
Red Chilli Powder (Recipe HERE)	1 tsp
Coriander Powder (Recipe HERE)	1 tbsp
Salt	As Required
Thick coconut Milk	½ cup
Oil	1 tbsp
To Temper:
Oil	2 tsp
Mustard Seeds	½ tsp
Curry Leaves	1 spring
Small Onion	10
Garlic Pods	5

Procedure:

1. Add tamarind in ½ cup of warm water for 15 mins. Then extract the juice from it. Keep it aside.

2. Extract the coconut milk from the ½ cup of the grated coconut. Keep it aside.

3. Heat 1 tbsp of oil in a pan, add cleaned banana flower florets. Fry them well till they turn into brown in color. Switch off the flame. Transfer the florets into plate and keep it aside.

4. Heat 2 tsp of oil in a same pan, add mustard seeds and wait for popping.

5. Add curry leaves and sauté for few seconds.

6. Add chopped onion and garlic. Sauté till they become translucent.

7. Add tomato puree and sauté till the raw smell goes off.

8. Add tamarind juice (from 1), fried florets (from 3), red chilli powder, turmeric powder, coriander powder and salt. Mix them well. Close the lid of the pan and cook till the raw smell of the tamarind goes off and the gravy becomes thick.

9. Now add the coconut milk (from 2) and mix them well. Cook for 2-3 mins.

      Yummy and tasty Banana Flower kuzhambu / Vazhaipoo Kuzhambu is ready!

Note:

1. Adjust the red chilli level according to your taste.

2. Add ½ big onions instead of small onion.

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Pachai Mochai Kuzhambu and Kitchen Cleaning tips with LAL HIT

The year-end months (November - December) have become Fever Season. Last week, My cousin who is a doctor himself got dengue and had to be treated for week. It is not only due to climate but also due insects and mosquitoes. Cleanliness is the best defense and hence deep cleaning is the best cleaning method. Let us start the new year and pongal season with deep cleaning of our houses. What is deep cleaning? Mothers put in their best efforts to clean the kitchen every month. But cockroaches escape regular and monthly cleaning by hiding in hard to reach corners like under the cylinder, sink, cracks, and crevices. They carry germs and bacteria, come behind the back, crawl on food and utensils, contaminate food and spread Food Poisoning. While family members and guests suffer, kids are the first ones to get this infection. Hence, it’s very important to eliminate hidden cockroaches from the kitchen. The simple, handy and reliable solution is to apply LAL HIT each time when you clean the kitchen. This thorough cleaning of the nooks-and-corners of our houses with LALHIT should be aptly called deep-cleaning.

LAL HIT is the only solution that can eliminate the hidden cockroaches. It comes with a Deep Reach Nozzle that can get onside deep corners, cracks, and crevices. This simple habit can avoid food poisoning at home. Moreover, LALHIT now comes with a freshfragrance. I infact deep-clean my house almost every month with LAL-HIT.

After deep cleaning it is a time of a healthy and unique pongal recipe.

#SayNoToFoodPoisoning

Pachai Mochai Puli Kuzhambu / Fresh Field Beans Kuzhambu

Pachai mochai grows only in this season (winter). In villages pachai mochai kuzhambu along with raw rice (pacharisi satham) is a important pongal dish. The Pachai Mochai is also famous in Katrnataka. I have found out many such winter season special recipes of South India. Stay tuned for more.

Recipe Cuisine : South India            | Recipe Category: Kuzhambu

Preparation Time: 15 mins  | Cooking Time: 30 mins | Serves: 4

Pachai Mochai	1 cup
Brinjal	2
Tamarind	Gooseberry size
Turmeric Powder	½ tsp
Red Chilli Powder	1 tsp
Coriander Powder	2 tbsp
Sambar Powder	2 tsp
Coconut Milk	½ cup
Hing/ Asafoedita	½ tsp
Salt	To Taste
To Fry and paste:
Oil	2 tbsp
Cumin Seeds	1 tsp
Sambar Onion	1 cup
Tomato	1
To Temper:
Oil	1 tbsp
Mustard Seeds	½ tsp
Cumin Seeds	1 tsp
Fenugreek Seeds	½ tsp
Curry Leaves	1 spring
Roughly Chopped Onion	¼ cup
Chopped Garlic	2 tbsp
To Garnish:
Chopped Coriander Leaves	2 tbsp

Procedure:

1. Heat 1 tbsp of oil in a pan; add onion and cumin seeds. Fry till the onion becomes translucent.

2. Allow it to cool down completely. Add chopped tomato and grind them into a fine paste using little water. Keep it aside.

4. Soak the tamarind in warm water for 10 mins. Then extract the juice from it using required water.

5. Boil mochai payaru with little bit salt and ¼ of water in a pressure cooker for 1 whistle or cook in a vessel till it becomes tender.

6. Heat 1 tbsp of oil in a pan, add mustard seeds and cumin seeds wait for popping.

7. Then add the fenugreek seeds and curry leaves. Fry for few seconds.

8. Then add the chopped onion and garlic pods. Fry till they become translucent.

9. Add chopped brinjal and fry for 2 mins.

10.  Now add tamarind juice (from 4), ground paste (from 2), turmeric powder, Red Chilli powder, coriander powder, sambar powder and salt.

11.  Boil this mixture till the raw smell goes off. Then add boiled mochai (from 5). Cook for 2 more mins.

8. Now add the coconut milk and hing powder; cook them till they become little bit thick like kuzhambu consistency.

9. Finally add the chopped coriander leaves and switch off the flame.

     Pachai Mochai Katharikkai kuzhambu is ready to serve with white rice for this Pongal Celebration.

Note:

1. Adjust the spice level according to your taste.

2. You can use big onion instead of sambar onion.

3. You can use coconut paste instead of coconut milk.

This new year, begin with a healthy habit of monthly kitchen cleaning with LAL HIT and stay worry free from the cockroaches attack on your delicacies.

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