Mango moorkuzhambu is my childhood favourite. My mom used to make this during mango season. You dont feel the sweetness of the mango in the kuzhambu as the sweetness will be removed when you boil the mango. But you can very much identify the mango smell in the kuzhambu. If you are a moorkuzhambu lover then you can very much try mango moorkuzhambu as this is a right season for mango.!.
You can make this kuzhambu in two methods. One by frying the red chilli, fenugeek seeds and grind it with coconut. The second method is by grinding the coconut with green chilli, redchilli. I have given the first method below.
Ingredients(Servings: 5)
| Ripe Mango | 1 |
| Sour butter milk | 1 cup |
| Salt | To taste |
| Turmeric Powder | A pinch |
For Grinding
| Oil | 1 teaspoon |
| Grated coconut | 1/2 cup |
| Red Chilli | 4 (depending on your spice requirement) |
| Fenugeek seeds | 1/4 teaspoon |
| Raw rice(pacha arisi) | 2 teaspoon |
For Seasoning
| Oil | 1 teaspoon |
| Mustard seeds | 1 teaspoon |
| Curry leaves | few |
- Soak the raw rice for about 10-15 mins
- Remove the skin of the mango and chop it into pieces and cook the mango in water with a pinch of turmeric powder. Once the water start boiling switch off the flame and allow the mango to cool off. Smash the mango using the ladle to get the pulp and keep it aside.
- Heat the little oil in the kadai and fry fenugeek seeds, red chilli till the fenugreek seeds turns red color. Take this in a mixer
- Add the soaked rice and the coconut to the mixer
- Grind this into a fine paste by adding little water.
- Add the butter milk,mango pulp and salt to the ground paste
- Heat this mixture in a flame. Switch off the flame when the mixture starts to boil.
- In a separate pan add the oil and when the oil is hot add the mustard seeds. When the mustard sees begins to sputter add curry leaves and switch off the flame. Add these to the moorkuzhambu.
- Mango Moorkuzhambu is ready. Serve this with hot rice.
