A tangy and flavorful South Indian curry made with ripe mangoes, coconut, and tempered spices – excellent for having fun with over steamed rice.
Mango Mor Kuzhambu: It’s pure magic when the candy meets the spicy. This conventional Tamil Nadu dish takes ripe, juicy mangoes and transforms them right into a lip-smacking curry. With a vibrant mix of spices, tempered oils, and the creaminess of coconut, each spoonful bursts with unique flavours.
In regards to the Recipe
You’ll wish to add this mango kuzhambu to your common rotation. It’s a style of genuine Tamil delicacies that brings collectively among the area’s most beloved elements. The sweet-tart mangoes soften right into a luscious sauce, brightened by curry leaves, fiery chillies, and pungent spices. One chunk transports you to South India.
Why You’ll Love This Recipe
There’s a lot to like about Mango Mor Kuzhambu. First off, it’s just about a fruity, creamy dream. The ripe mangoes flip lusciously delicate and candy, whereas the coconut provides a wealthy creaminess that’ll have you ever going again for seconds (and thirds.). And people spices? They provide it a beautiful heat and aroma that dances in your tongue. Plus, it’s so darn simple to make – excellent for busy weeknights whenever you crave one thing comforting but recent.
Cooking Ideas
For greatest outcomes, use ripe however agency mangoes – you need them candy but in a position to maintain their form whereas simmering. Don’t skimp on the tempering step (frying spices in oil) as this infuses the oil with unimaginable aroma. And keep in mind, a kuzhambu is supposed to be considerably skinny, not as thick as a curry. Alter consistency as wanted.
Serving and Storing Ideas
This tantalizing mango curry makes a stellar predominant dish for 4, served over fluffy basmati rice. Or stretch it to serve 6 as a facet curry together with sambar, rasam, appalam, and different vegetable sides. Any leftovers preserve effectively refrigerated for 2-3 days. Simply skinny it out with a splash of water or coconut milk when reheating.
Mango Mor Kuzhambu
A tangy and flavorful South Indian curry made with ripe mangoes, coconut, and tempered spices – excellent for having fun with over steamed rice.
Components
- 2 Mangoes (ripe)
- 1 cup Curd (thick, overwhelmed)
- Curry Leaves (handful)
- 1/2 tsp Turmeric Powder
- Jaggery (a small piece, powdered)
- Salt as per style
For Tempering:
- 1/2 tsp Oil
- 1/2 tsp Fenugreek Seeds
- 2 Dry Purple Chillies
Grind to a paste:
- 1 cup Coconut (grated)
- 2 Inexperienced Chillies
For Seasoning:
- 1 tsp Oil
- 1/2 tsp Mustard Seeds
Directions
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Wash the mangoes and minimize them into 3 items, maintaining the stone intact.
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Warmth a pan over medium flame.
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Fry the tempering elements in oil.
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Switch the mangoes to the pan and pour 1/2 cup of water.
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Add turmeric powder, salt and curry leaves.
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Simmer and produce to a boil.
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When the mango items have turned delicate and the bottom paste.
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Add the jaggery and simmer until the combination has blended effectively.
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When it begins to thicken, add the curd.
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Combine effectively and swap off the flame.
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Fry the mustard seeds in oil and add to the kuzhambu.
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Serve with rice and facet dish of alternative.
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Continuously Requested Questions
Is that this dish very spicy?
The degree of warmth is reasonable and customizable. I take advantage of simply 2 inexperienced chilies, however you possibly can enhance or lower them based mostly in your spice desire. The curd additionally helps mellow out the warmth.
Can I take advantage of frozen/canned mangoes?
For greatest taste and texture, recent ripe mangoes are very best. Nevertheless, in a pinch, you need to use frozen mango chunks or canned mango pulp. Simply drain any extra liquid first.
Do I want to make use of coconut?
The coconut is an integral a part of this kuzhambu, including richness and authenticity. However when you have an allergy, you possibly can substitute with cashew paste or depart it out.
How do I do know when it’s performed?
The kuzhambu is prepared as soon as the mangoes are very delicate and the sauce has a pourable, gravylike consistency. It ought to coat the again of a spoon properly. If too thick, skinny it with water.
What sides go effectively with this?
Serve it over scorching rice together with pappadums, pickle, yogurt, and a vegetable curry like bendi or cabbage poriyal. The mango kuzhambu pairs superbly with these basic Tamil sides.
