Mango Moorkuzhambu (Mambazha moorkuzhambu)

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	4-6 (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

Method

Chop the mango 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. Remove the skin of the mango and get the pulp and keep it aside.
Soak the raw rice for about 10-15 mins
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 to the mixer and 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.