Raw Mango Mor Kuzhambu is a very simple, yummy kuzhambu variety made using yoghurt, raw mango and cucumber along with rich flavor of coconut and spices. The preparation of Mor kuzhambu for this recipe is similar to Pulissery. As my MIL is from Nagercoil, her cooking has more tinge of Kerala. My mom used to make Mor Kuzhambu by soaking chana dal, coriander seeds in water and grinding those with coconut, green chili, ginger and grind it to paste and add this paste to the sour curd and make Mor Kuzhambu. Nagercoil style Mor kuzhambu is pretty simple. No soaking of dal, just soaking rice which gives the thickness to the kuzhambu and we grind the soaked rice with coconut, jeera, red and green chili and add that paste with sour curd and bring it to frothy stage and switch off the flame.
Tips for making Manga Vellarika Mor Kuzhambu | Raw Mango Cucumber Pulissery:
- As we add raw mangoes to this mor kuzhambu, the sourness comes from that itself. So try using fresh curd.
- Raw rice helps to add thickness to the mor kuzhambu. Instead you can also use a teaspoon of rice flour.
- Do not boil the mor kuzhambu. When the kuzhambu just starts to form a forthy layer, switch off the flame. If we bring it to boil, the yogurt will become watery in consistency.
- Cook the vegetables till they are tender and then add curd mixture. Because we don't allow the curd mixture to boil hence we don't get enough time to cook the vegetables. Hence make sure that you add the curd mixture at last after the vegetables are cooked
- Serve with hot steaming rice or with Sevai.
You may also want to try:
- Paruppu Urundai Mor Kuzhambu
- Bonda Mor Kuzhambu
- Kumbalanga Pulissery
- Buttermilk rasam
- Tamilnadu Style Mor Kuzhambu
Recipe Card for Manga Vellarika Mor Kuzhambu | Raw Mango Cucumber Pulissery:
Manga Vellarikai Mor Kuzhambu | Raw Mango Cucumber Pulissery Recipe
Equipments Needed
- Sauce Pan
- Heavy Bottomed Pan
- Mixer Grinder
Servings: 4 people
Calories: 371kcal
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.
Print Recipe
Ingredients
- 1 Cup Curd (Plain Yogurt) 1 Cup - 250ml
- ½ Raw Mango Cubed
- ½ Cucumber Cubed
- 1 Pinch Turmeric Powder
- 1 teaspoon Salt
For Grinding
- 1 Cup Grated Coconut
- 3 Green Chili
- 3 Red Chili
- ½ teaspoon Cumin Seeds
- 1 inch Ginger
- 2 teaspoon Raw Rice
For Tempering
- 2 teaspoon Coconut Oil
- 1 teaspoon Mustard seeds
- ¼ teaspoon Fenugreek seeds
- Few Curry leaves
Instructions
- Wash and Soak the raw rice for 10 minutes.
Grinding Process
- Take Grated coconut, green chili ,red chili, ginger, cumin to the mixer jar
- Add soaked rice to the mixer jar. Grind everything to a smooth paste
Preparing Buttermilk
- Take curd in a vessel. Add ½ cup water and stir well to get thick butter milk. Set this aside
Cooking Vegetables
- In a pan, add the raw mango and cucumber cubes. Also add a pinch of turmeric and 1 cup of water
- Allow the vegetables to cook completely
- Once the vegetables are fully cooked, add the prepared buttermilk and give a mix
- Also add ground coconut-spice paste. Give a good mix
- Add salt to the mor kuzhambu and keep the flame in medium. Allow a frothy layer to form on top of the mor kuzhambu and then switch off the flame
Tempering Process
- Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add fenugreek seeds and curry leaves and fry till fenugreek seeds turn red. Switch off the flame
- Add this tempering to the Mor Kuzhambu
Serving Time
- Delicious Manga Vellarikai Mor Kuzhambu is ready to serve! Relish with rice and enjoy this Mor Curry!
Video
Nutritional Info
Nutrition Facts
Manga Vellarikai Mor Kuzhambu | Raw Mango Cucumber Pulissery Recipe
Amount Per Serving (0.5 Cup)
Calories 371
Calories from Fat 72
% Daily Value*
Fat 8g12%
Carbohydrates 94g31%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions with Step by Step Pictures:
INSTRUCTIONS
- Wash and Soak the raw rice for 10 minutes.
GRINDING PROCESS
- Take Grated coconut, green chili ,red chili, ginger, cumin to the mixer jar
- Add soaked rice to the mixer jar. Grind everything to a smooth paste
PREPARING BUTTERMILK
- Take curd in a vessel. Add ½ cup water and stir well to get thick butter milk. Set this aside
COOKING VEGETABLES
- In a pan, add the raw mango and cucumber cubes. Also add a pinch of turmeric and 1 cup of water
- Allow the vegetables to cook completely. Once the vegetables are fully cooked, add the prepared buttermilk and give a mix
- Also add ground coconut-spice paste. Give a good mix
- Add salt to the mor kuzhambu and keep the flame in medium. Allow a frothy layer to form on top of the mor kuzhambu and then switch off the flame
TEMPERING PROCESS
- Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add fenugreek seeds and curry leaves and fry till fenugreek seeds turn red. Switch off the flame
- Add this tempering to the Mor Kuzhambu
SERVING TIME
- Delicious Manga Vellarikai Mor Kuzhambu is ready to serve! Relish with rice and enjoy this Mor Curry!
