Mango Mor Kuzhambu (Mambazha Mor Kuzhambu)

Mango Mor Kuzhambu (Mambazha Mor Kuzhambu)  is a sweet and spicy ripe mango cooked in the spicy yogurt sauce. It’s one of my childhood favorite. My mom used to make this during mango season. You don’t 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 flavor in the kuzhambu.

1. Raw Mango Cucumber Pulissery – Manga Vellarikai Mor Kuzhambu, a delicious yogurt curry enriched with sour mangoes and cool cucumbers. This mor curry is usually served with hot steaming rice. Paruppu Usili or any stir-fry veggies will be a perfect combination for this yummy Mor Kuzhambu.
2. Paruppu Urundai Mor Kuzhambu – Paruppu Urundai Mor Kuzhambu is a delicious Indian recipe served as a Curries. Toor dal, Bengal gram dal are soaked, grind to paste with red chili, salt and hing which are then shaped as dumplings and steam cooked. These steam cooked dal dumplings are then added to the Mor Kuzhambu.
3. Mor Curry – Moru Curry/ Moru Charu/ Kaachiya Moru / Pullisseri is a simple and tasty traditional recipe from Kerala, India. It is a mild spicy curry with yogurt and some spices.
4. Mor Kuzhambu (Morkuzhambu) – Mor Kuzhambu is a very simple, yummy and traditional kuzhambu variety made using yoghurt. It’s integeral part of Tamil cuisine. This Kuzhambu usually made with Vendakkai (Okra) / Ashgourd (Poosanikkai) / or even without any vegetables

Recipe card to make Mambazha Mor Kuzhambu

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Mambazha Mor Kuzhambu | Mango Mor kuzhambu

Course: Kuzhambu

Cuisine: Indian, Kerala, Tamilnadu

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 people

Calories: 153kcal

Author: Sowmya Venkatachalam

Mambazha Mor Kuzhambu is a delicious kuzhambu made using ripe mangos cooked in a coconut and yogurt based gravy. Mor Kuzhambu or Moru curry is one of the staple food in Kerala. This can be made with many vegetables. Mambazha Mor Kuzhambu is a special one where the sweet and sourness of mango with spicy butter milk gives a delicious combination. Serve this with hot rice and Pappad.

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Ingredients

• ▢ 1 nos Ripe Mango
• ▢ 1 cup Butter Milk 1 cup = 250 ml
• ▢ 1 tsp Salt Adjust As Needed
• ▢ ¼ tsp Turmeric Powder

For Grinding

• ▢ 1 tsp Oil
• ▢ ½ cup Grated Coconut
• ▢ 8 nos Red Chili Adjust to your spice level
• ▢ ¼ tsp Fenugreek seeds
• ▢ 2 tbsp Raw Rice

For Tempering

• ▢ 2 tsp Coconut Oil
• ▢ 1 tsp Mustard Seeds
• ▢ 1 sprig Curry Leaves

Instructions

Soaking Rice

• ▢
  Soak the raw rice for about 10-15 mins.
• ▢
  Wash and peel the skin of the mango. Chop the mango into pieces.

Cooking Mango

• ▢
  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.

Preparing Grinding Ingredients

• ▢
  Heat the little oil in the kadai and fry fenugeek seeds, red chili till the fenugreek seeds turns slight brown color. Take this in a mixer. Add the soaked rice and the coconut to the mixer

Grinding & Cooking

• ▢
  Grind the mixture 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

Tempering Process

• ▢
  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 morkuzhambu.

Serving Time!

• ▢
  Mango Morkuzhambu is ready. Serve this with hot rice.

Video

Nutritional Info

Nutrition Facts

Mambazha Mor Kuzhambu | Mango Mor kuzhambu

Amount Per Serving (1 bowl)

Calories 153 Calories from Fat 101

% Daily Value*

Fat 11.2g17%

Cholesterol 12mg4%

Sodium 14.6mg1%

Potassium 75.5mg2%

Carbohydrates 5.2g2%

Fiber 1g4%

Protein 3.7g7%

Calcium 159.7mg16%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.

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Method to make Mambazha Mor Kuzhambu with step by step pictures 

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

• 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.

• 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

• 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.

 

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!