Mambazha Mor Kuzhambu Recipe – Ripe Mango Mor Kuzhambu

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 RiceChow Chow Thoran and Elai Vadam for a weekday meal.

  • editor

    Leave a Reply

    Your email address will not be published. Required fields are marked *