South Indian RecipesLunchVegetarian

Mambazha Mor Kuzhambu Recipe - Ripe Mango Mor Kuzhambu

Name: Mambazha Mor Kuzhambu Recipe - Ripe Mango Mor Kuzhambu
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: South Indian Recipes
Ingredients: 1 pieces mango (ripe) - peeled and chopped into big; 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; 1/2 teaspoon methi seeds (fenugreek seeds); 1 sprig curry leaves - as required

A vegetarian South Indian Recipes recipe with mango (ripe) - peeled and chopped into big, turmeric powder (haldi), fresh coconut. Ready in 30 min, serves 4.

Curated byAditi Iyer🇮🇳

Calories

585kcal

Estimated Cost

₹275-425

Carbs72g

Protein26g

Fats21g

Servings Scaler

Instructions

14 steps

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
fresh coconut(1/4 cup)coconut oil(1 teaspoon)
3
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
mango (ripe) - peeled and chopped into big(1 pieces)fresh coconut(1/4 cup)cumin seeds (jeera)(1 teaspoon)green chilli - or fry red chilli(1)salt - to tastecoconut oil(1 teaspoon)mustard seeds(1/2 teaspoon)methi seeds (fenugreek seeds)(1/2 teaspoon)
4
Warm water helps to blend the coconut into a much smoother mixture
mango (ripe) - peeled and chopped into big(1 pieces)fresh coconut(1/4 cup)coconut oil(1 teaspoon)
5
Into a sauce pan, add the mangoes, coconut mixture, turmeric powder and water
mango (ripe) - peeled and chopped into big(1 pieces)turmeric powder (haldi)(1/4 teaspoon)fresh coconut(1/4 cup)coconut oil(1 teaspoon)
6
Adjust the consistency of the gravy such that you have a thick pouring consistency
7
Give the Mambazha Mor Kuzhambu a brisk boil for about 3 to 3 minutes and turn off the heat
8
Check the salt and adjust to taste accordingly
salt - to taste
9
For the tadka, preheat a tadka pan over medium heat; add the oil and allow it to get warm
10
Once the oil is warm, add the mustard seeds and fenugreek seeds allow it to crackle
cumin seeds (jeera)(1 teaspoon)mustard seeds(1/2 teaspoon)methi seeds (fenugreek seeds)(1/2 teaspoon)
11
Stir in the curry leaves and turn off the heat
sprig curry leaves - as required(1)
12
Pour this seasoning over the Mambazha Mor Kuzhambu and give it a stir
13
Transfer the Mambazha Mor Kuzhambu to a serving bowl and serve hot
14
Serve Mambazha Mor Kuzhambu along with Steamed Rice, Chow Chow Thoran and Elai Vadam for a weekday meal

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Recipe Source: archanaskitchen.com

South Indian RecipesLunchVegetarian

Mambazha Mor Kuzhambu Recipe - Ripe Mango Mor Kuzhambu

A vegetarian South Indian Recipes recipe with mango (ripe) - peeled and chopped into big, turmeric powder (haldi), fresh coconut. Ready in 30 min, serves 4.

Curated byAditi Iyer🇮🇳

Cook Time30 min

Calories

585kcal

Est. Cost₹275-₹425

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

72g(49%)

Protein

26g(18%)

Fats

21g(33%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

14 steps

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
fresh coconut(1/4 cup)coconut oil(1 teaspoon)
3
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
mango (ripe) - peeled and chopped into big(1 pieces)fresh coconut(1/4 cup)cumin seeds (jeera)(1 teaspoon)green chilli - or fry red chilli(1)salt - to tastecoconut oil(1 teaspoon)mustard seeds(1/2 teaspoon)methi seeds (fenugreek seeds)(1/2 teaspoon)
4
Warm water helps to blend the coconut into a much smoother mixture
mango (ripe) - peeled and chopped into big(1 pieces)fresh coconut(1/4 cup)coconut oil(1 teaspoon)
5
Into a sauce pan, add the mangoes, coconut mixture, turmeric powder and water
mango (ripe) - peeled and chopped into big(1 pieces)turmeric powder (haldi)(1/4 teaspoon)fresh coconut(1/4 cup)coconut oil(1 teaspoon)
6
Adjust the consistency of the gravy such that you have a thick pouring consistency
7
Give the Mambazha Mor Kuzhambu a brisk boil for about 3 to 3 minutes and turn off the heat
8
Check the salt and adjust to taste accordingly
salt - to taste
9
For the tadka, preheat a tadka pan over medium heat; add the oil and allow it to get warm
10
Once the oil is warm, add the mustard seeds and fenugreek seeds allow it to crackle
cumin seeds (jeera)(1 teaspoon)mustard seeds(1/2 teaspoon)methi seeds (fenugreek seeds)(1/2 teaspoon)
11
Stir in the curry leaves and turn off the heat
sprig curry leaves - as required(1)
12
Pour this seasoning over the Mambazha Mor Kuzhambu and give it a stir
13
Transfer the Mambazha Mor Kuzhambu to a serving bowl and serve hot
14
Serve Mambazha Mor Kuzhambu along with Steamed Rice, Chow Chow Thoran and Elai Vadam for a weekday meal