Mambazha moorkuzhambu | Mango Moorkuzhambu
Mor Kuzhambu with Ripe Mango!

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Ingredients

Adjust Servings:
1 Ripe Mango
Butter Milk
As Needed Salt
1/4 Teaspoon Turmeric Powder
For Grinding
1 Teaspoon Oil
1/2 Cup Grated Coconut
8 Red Chili
1/4 Teaspoon Fenugreek seeds
2 Tablespoon Raw Rice
For Tempering
2 Teaspoon Coconut Oil
1 Teaspoon Mustard Seeds
Few Curry Leaves

Sweet and spicy ripe mango and yogurt stew

Ingredients

  • For Grinding

  • For Tempering

Directions

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Sweet and spicy ripe mango and yogurt stew
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.

Video Making of Mambazha MorKuzhambu (in Tamil)

Mambazha Mor Kuzhambu, Sweet and spicy ripe mango and yogurt Curry, a popular recipe from Down South Tamilnadu and Kerala.

Video Making of  Mambazha moorkuzhambu | Mango Moorkuzhambu

Mambazha Morkuzhambu | Ripe Mango Mor Kuzhambu

Mambazha moorkuzhambu | Mango Moorkuzhambu

Course: Kuzhambu
Cuisine: Indian, Kerala, Tamilnadu
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Sowmya Venkatachalam
Sweet and spicy ripe mango and yogurt stew
Print Recipe

Ingredients

  • 1 Ripe Mango
  • Butter Milk
  • Salt As Needed
  • 1/4 tsp Turmeric Powder

For Grinding

  • 1 tsp Oil
  • 1/2 cup Grated Coconut
  • 8 Red Chili
  • 1/4 tsp Fenugreek seeds
  • 2 tbsp Raw Rice

For Tempering

  • 2 tsp Coconut Oil
  • 1 tsp Mustard Seeds
  • Curry Leaves Few

Instructions

Soaking Rice

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

Cooking 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.

Preparing Grinding Ingredients

  • 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

Grinding & Cooking

  • 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

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 moorkuzhambu.

Serving Time!

  • Mango Moorkuzhambu is ready. Serve this with hot rice.
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Steps

1
Done
10 mins

Soaking Rice

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

2
Done
10 mins

Cooking 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.

3
Done
5 mins

Preparing Grinding Ingredients

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
Done
15 mins

Grinding & Cooking

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
Done
2 mins

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 moorkuzhambu.

6
Done

Serving Time!

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!

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9 Comments Hide Comments

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!

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

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!!!!

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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