Mango Moorkuzhambu(Maangai Moorkuzhambu)

Mango Moorkuzhambu is slightly different from our normal Moor kuzhambu. As the name suggest we add mango also for the sour and it tastes very well. I add cucumber also in this kuzhambu. This kuzhambu is very much appriciated by my relatives and guests. Try the new varitey of moor kuzhambu and let me know.

Servings: 4 persons
Ingredients:
Sour butter milk- 1 cup
Cucumber - 1/2
Mango - 1 small size
Salt - To taste

For Grinding:
Grated Cocunut - 1/2 cup
Red Chillies -2
Green chillies - 4
Raw Rice - 1 teaspoon

For Seasoning:
Oil - 1 teaspoon
Mustard seeds - 1 teaspoon
Curryleaves - few
Fenugeek seeds/Vendhayam - 1/4 teaspoon
Method:

Soak the raw rice for sometime.
Chop the cucumber and mango in bigger pieces and cook the vegetables by adding salt and turmeric.
Grind the cocunut, chillies and raw rice to a fine paste
Add the ground paste to the sour butter milk in a heavy bottomed pan and along with the cooked vegetables with salt. if the mixture starts to boil switch off the flame.
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 the fenugeek seeds and fry it until it becomes red color and then add curry leaves. Add these to the moorkuzhambu.
Now the maangaai moorkuzhambu is ready to Serve.