Raw Mango Moorkuzhambu(Maangai Moorkuzhambu)

Raw Mango Morkuzhambu is slightly different from our normal Moor kuzhambu. As the name suggest we add raw mango also for the sour and it tastes very well. Because of the presence of the raw mango, we need to use half the quantity of thick butter milk as we use for the traditional moorkuzhambu. I have added cucumber also in this kuzhambu. This kuzhambu is very much appreciated by my relatives and guests. Try the new variety of moor kuzhambu and let me know your comments.

Raw Mango Moorkuzhambu(Maangai Moorkuzhambu)
Raw Mango Moorkuzhambu(Maangai Moorkuzhambu)
Preparation Time5 mins
Cooking Time 20 mins


Sour Buttermilk*200ml / 1 Cup
Cucumber1 (100 g)
Raw Mango1
Turmeric1/4 teaspoon
SaltTo Taste

* You can also use sour yogurt

For Grinding:
Raw Rice2 teaspoon
Grated Coconut1/2 Cup
Green Chilies4
Red Chili2

For Seasoning:
Oil1 teaspoon
Mustard Seeds1 teaspoon
Fenugreek Seeds (Vendhayam) 1/4 teaspoon

Raw Mango Moorkuzhambu(Maangai Moorkuzhambu)
Raw Mango Moorkuzhambu(Maangai Moorkuzhambu)
  1. Soak the raw rice for 10 minutes. 

  2. Chop the cucumber and mango in bigger pieces and first cook the Cucumber by adding salt and turmeric along with a cup of water in a sauce pan. Mango gets cooked very quickly, so we need to add mango pieces when the cucumber is half cooked. When the cucumber is half cooked completely, add mango pieces and keep the flame medium and allow the raw mango pieces is cook fully and then remove the cooked vegetables from flame

  3. Add the grated coconut, chillies and raw rice to the mixer and grind it to a fine paste (by adding 1/4 cup of water to get a paste consistency)

  4. Add the ground paste to the sour butter milk in a heavy bottomed pan and along with the cooked vegetables with salt.When the mixture starts to boil and you see froth forming on the top of the kuzhambu, switch off the flame.

  5. In a separate pan add the oil and when the oil is hot add the mustard seeds. When the mustard seeds 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.

  6. Now the maangaai moorkuzhambu is ready to Serve.
  7. Raw Mango Moorkuzhambu(Maangai Moorkuzhambu)
    Raw Mango Moorkuzhambu(Maangai Moorkuzhambu)

Post a Comment

super mam. I will try this item tomorrow itself. Very inviting.

Excellent dish. I will try this when the raw mangoes start arriving in the market. Thanks madam. - Rajan



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