Mambazha Mor Kuzhambu Recipe - Ripe Mango Mor Kuzhambu

April 21, 2025

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Mambazha Mor Kuzhambu Recipe - Ripe Mango Mor Kuzhambu
Time:Prep: 15 M|Cook: 15 M|Total: 30 M
Makes:4 Servings

Mambazha Mor Kuzhambu is a delicious mango curry made from ripe mangoes simmered in a delicious coconut and yogurt based gravy. The Mor Kuzhambu is also popularly known as Pulissery in Kerala and is often made with a variety of vegetables like ripe bananas, ash gourd, capsicum, drumstick, lady's finger and carrots used either just as one vegetable or as a combination of 2 vegetables.

Serve Mambazha Mor Kuzhambu Recipe along with Steamed Rice, Chow Chow Thoran and Elai Vadam for a weekday meal.

If you like this Mambazha Mor Kuzhambu recipe, you can also try other Mango recipes which you can make for your everyday meals:

  1. Raw Mango Puliyogare Gojju Recipe
  2. Tamil Nadu Style Raw Mango Thokku Recipe
  3. Raw Mango Prawns Curry Recipe

Ingredients

For Seasoning/ Tadka

    1 Mango (Ripe), peeled and chopped into big pieces
    1/4 teaspoon Turmeric powder (Haldi)
    1/4 cup Fresh coconut
    1 teaspoon Cumin seeds (Jeera)
    1 Green Chilli, or fry red chilli
    1 cup Curd (Dahi / Yogurt)
    Salt, to taste
    1 teaspoon Coconut Oil
    1/2 teaspoon Mustard seeds (Rai/ Kadugu)
    1/2 teaspoon Methi Seeds (Fenugreek Seeds)
    1 sprig Curry leaves, as required

Instructions for Mambazha Mor Kuzhambu Recipe - Ripe Mango Mor Kuzhambu

    1

    To begin making the Mambazha Mor Kuzhambu recipe, prep all the ingredients and keep it ready.

    2

    The first step is the make a paste of the coconut mixture. Into a mixer grinder, add the coconut, cumin seeds, green chillies, salt and grind it along with 1/2 cup of warm water into a smooth paste.

    3

    Warm water helps to blend the coconut into a much smoother mixture.

    4

    Into a sauce pan, add the mangoes, coconut mixture, turmeric powder and water. Adjust the consistency of the gravy such that you have a thick pouring consistency.

    5

    Give the Mambazha Mor Kuzhambu a brisk boil for about 3 to 3 minutes and turn off the heat. Check the salt and adjust to taste accordingly. 

    6

    For the tadka, preheat a tadka pan over medium heat; add the oil and allow it to get warm. 

    7

    Once the oil is warm, add the mustard seeds and fenugreek seeds allow it to crackle. Stir in the curry leaves and turn off the heat.

    8

    Pour this seasoning over the Mambazha Mor Kuzhambu and give it a stir. Transfer the Mambazha Mor Kuzhambu to a serving bowl and serve hot.

    9

    Serve Mambazha Mor Kuzhambu along with Steamed RiceChow Chow Thoran and Elai Vadam for a weekday meal.



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