I love mangoes and now that the mango season is here, I am totally enjoying the fruit. After moving to the South, I found a couple of different varieties of mango and I have been taste-testing them. During one such buy, the mangoes looked very ripe from the outside, but when I cut them they were quite sour. Not knowing what to do, I kept the sliced mangoes inside a container and put them in the refrigerator. A couple of days later, the mango was intact and tasted just like when I had left them inside. So I knew that they could not be consumed as is it and needed to be transformed into something else. They were pretty squishy to be made into mango pickle and too ripe to be made into Mango pachadi. That is when I came across this Maambazham Mor kuzhambu recipe in Subbu’s kitchen and decided to give it a try. The Maambazham Mor kuzhambu had a very intense flavor of the mango minus the sweetness. Once I knew this recipe, I have no fear to venture out and buy mangoes as I know what to do with the not-too-sweet ones. This Mango More Kuzhambu recipe needs ripe mangoes, so make sure you use ripe fruit and not raw mangoes. Also, increase the spiciness of the kuzhambu as that will help neutralize the sweetness of the fruit. Preparation time – 10 minutesCooking time – 30 minutesDifficulty level – easyRecipe adapted from – Subbu’s Kitchen
Procedure –
Soak the rice in a little water for about 10 minutes.
Remove the skin of the mangoes and chop them into 1-inch pieces. In a small saucepan, add the chopped mangoes and about a cup of water along with a pinch of turmeric powder, and cook until the mangoes are soft. It does not take too long as the mangoes are ripe. Turn off the flame and let it cool down. You can mash the mangoes with a ladle or leave them in chunks if preferred.
In a small pan, heat 1 teaspoon of oil and fry the fenugreek seeds and red chilies until brown and aromatic. Turn off the flame and then grind it along with the soaked rice and coconut to a smooth paste.
Mix the paste with the sour buttermilk and whisk it well. Now add the cooled-down mango pulp and heat it on a flame.
Make sure you cook the morekuzhambu on low heat or else the buttermilk will curdle. Add turmeric powder and salt and let the mixture come to a boil. You will notice that the morkuzhambu has thickened by now. Do not let the Maambazham mor kuzhambu boil for too long.
Heat the coconut oil to temper and add the mustard seeds and curry leaves. Add it to the Mango mor kuzhambu and mix well.
I served the Maambazham Mor kuzhambu with rice and vazhakkai (raw banana) curry.
More Mango Recipes
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