I learnt this mango kuzhambu from my MIL and prepared this for the first time..I loved it a lot.. Its nothing but the usual vathal kuzhambu with ripe mango in it.. .U can try this with your own sambar powder or with red chilly powder & Dhania seeds powder in 1:2 ratio. Try it during this Mango season and enjoy !
Ingredients
- Ripe mango – 1 no ( cut into 3 slices but mango should be whole.Hope you can understand from the above picture )
- Tamarind – Big gooseberry size
- Sambar powder –1 to 1.5 tbsp ( Based on your spice level)
- Salt & water – As needed.
- Rice flour – 1 tsp (Dilute in 1 tbsp water), Optional
To temper :
- Cooking oil – 1 tbsp
- Mustard seeds – 1 / 2 tsp
- Methi seeds – 1/4 tsp
- Urad dal – 1/2 tsp
- Jeera / cumin seeds – 1/2 tsp
- Toor dal – 1 tsp
- Small onion – 5 nos (finely chopped )
- Garlic flakes – 4 nos (finely chopped)
- Whole Garlic flakes – 10 nos
- Curry leaves – a few (chopped )
Method
- Heat a kadai with oil and temper the items given above in the same order except whole garlic flakes.Keep it in low flame.
- Add the whole garlic flakes and saute till it changes golden brown.Nice aroma wafts around.
- Now add the tamarind extract, sambar powder, turmeric powder, salt & required water.
- Let it boil for sometime..Then add the sliced whole mango and allow it to cook in the tamarind extract.
- Make sure there is enough water for the mango to cook. Cover with a lid for few minutes.
- After sometime check whether the mango is done by pressing the outer skin. It should be just soft. As we are using ripe mango, we don’t have to cook for long time.
- If the kuzhambu is watery, add 1 tsp of rice flour diluted with 1 tbsp water. Mix well and add to kuzhambu. Boil for a minute till slightly thick.
- Switch off the flame . Pour a tbsp of sesame oil and few curry leaves on the gravy and don’t mix it.This gives a special flavor to the vatral kuzhambu.
- Remove and serve hot with white rice and sesame oil.
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