Mango Moorkuzhambu (Mambazha moorkuzhambu)

Mango moorkuzhambu (Mambazha Mor Kuzhambu) 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.

Mango Moorkuzhambu (Mambazha moorkuzhambu)
Mango Moorkuzhambu (Mambazha moorkuzhambu)

Preparation and Yield:
Preparation time10 mins
Cooking Time30 mins
Recipe CategoryKuzhambu
Recipe CuisineSouth Indian

Mango Moorkuzhambu (Mambazha moorkuzhambu)
Mango Moorkuzhambu (Mambazha moorkuzhambu)


Ripe Mango1
Sour butter milk1 cup
SaltTo taste
Turmeric PowderA pinch

For Grinding
Oil1 teaspoon
Grated coconut1/2 cup
Red Chilli4 (depending on your spice requirement)
Fenugeek seeds1/4 teaspoon
Raw rice(pacha arisi)2 teaspoon

For Seasoning
Oil1 teaspoon
Mustard seeds1 teaspoon
Curry leavesfew
Mango Moorkuzhambu (Mambazha moorkuzhambu)
Mango Moorkuzhambu (Mambazha moorkuzhambu)

  1. Soak the raw rice for about 10-15 mins. Wash and peel the skin of the mango 

  2. 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. Mash the mango using the ladle to get the pulp and keep it aside. Mango will cook very quickly. 

  3. 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 and the coconut to the mixer

  4. 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.

  5. 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.

  6. Mango Moorkuzhambu is ready. Serve this with hot rice.

Post a Comment

Hi subbus kitchen,

I am a silent follower of your recipes. I tried this mango kuzhambu and it turned out really good!
I am going to make this regularly,thanks!

Dear maami...can i use green chillies instead of the red ones while grinding, in the morkuzhambu?

I am also enjoy this recipes with my family.It's a very good recipes.Thanks for this blog.
burun estetigi

Today I tried yr Mango Morekuzhambu it came out very well The colour & taste is very good than normal morekuzhambu Thanks for this recipe

This looks very tasty.. I will try this out soon.. :)

I tried this today. I and my husband love this kuzhambu and we can't stop eating it. :p It is very easy to prepare and of course a different dish. I am typing this with my tummy full. Credits to you!!!!

mami it is really new to me. today i will try it, thanks mami

Namskaram Maami, I tried making mambazha morkuzhambu by following your receipe and it really came out very well...Thanks a lot...



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