Mambazha Mor Kuzhambu Recipe - Ripe Mango Mor Kuzhambu
Give this Mambazha Mor Kuzhambu a try for lunch, it is made from ripe mangoes cooked in a spicy coconut and curd gravy. Serve the Kuzhambu along with Steamed Rice, Chow Chow Thoran and Elai Vadam for lunch or dinner.
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:
15 M
15 M
30 M
4 Servings
Ingredients
- 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 For Seasoning/ Tadka
- 1 teaspoon Coconut Oil
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
- 1 sprig Curry leaves , as required
How to make Mambazha Mor Kuzhambu Recipe - Ripe Mango Mor Kuzhambu
To begin making the Mambazha Mor Kuzhambu recipe, prep all the ingredients and keep it ready.
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.
Warm water helps to blend the coconut into a much smoother mixture.
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.
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.
For the tadka, preheat a tadka pan over medium heat; add the oil and allow it to get warm.
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.
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.
Serve Mambazha Mor Kuzhambu along with Steamed Rice, Chow Chow Thoran and Elai Vadam for a weekday meal.
