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Mambazha Pulissery | Mango Mor Kuzhambu

Mambazha Pulissery is a quick 10 mins rice accompaniment
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Course: Mor Kuzhambu
Cuisine: Indian
Prep Time: 4 minutes
Cook Time: 6 minutes
Total Time: 10 minutes
Author: Vidya Srinivasan

Ingredients

  • Ripe Mango - 300 grams
  • Thick Curd /Plain Yogurt - 350 grams
  • Coconut - 75 grams
  • Water - 3/4 cup + 1/2 cup
  • Cumin Seeds - 1/2 tsp
  • Green Chilli - 1 or 2 according to your taste
  • Turmeric Powder - 1/4 tsp
  • Salt - as needed
  • Sugar - 1/4 tsp optional
  • Coconut oil - 1 tbsp
  • Mustard Seed - 1/4 tsp
  • fenugreek seed - few
  • Dry red Chilli - 3
  • Curry leaves - few

Instructions

  • Add cut mangoes to the pan
  • Add 1/2 cup of water
  • Add salt and cook them in low flame for about 2-4 minutes ; turn off the stove
  • Let the cooked mangoes cool down a bit
  • Add little water and grind the coconut with cumin seeds and green chilli
  • In a wide vessel add ground paste, thick curd, 3/4 cup of water, turmeric powder, salt and sugar
  • Mix well with a whisk or electric beater; till everything blends well
  • Meanwhile cooked mangoes would have cooled
  • Add the curd mixture to cooked mangoes and turn on the stove in the lowest flame
  • Cook for 2-3 minutes in low flame and switch off
  • In a separate pan add oil and when the oil becomes hot add the ingredients under "To temper" and let it splutter. Add the seasoning to the kuzhambu and mix well. Serve with rice

Video

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Notes

  1. Adjust the Chilli according you your taste
  2. If you use unripe mangoes cook them for longer time. If required pressure cook for 1 whistle
  3. whisk the curd/ground mixture well before adding it to the Kuzhambu 
  4. Avoid cooking the Kuzhambu in high speed, Kuzhambu might curdle if cooked in high flame
  5. Avoid over cooking mangoes. Mangoes should be cooked but should hold the shape
  6. If mangoes are sour add sugar for the sweetness  
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