Mango Kuzhambu Recipe

Cooking Directions

• STEP 1.Peel and chop the ripe mangoes into cubes.
• STEP 2.In a pan, heat oil and add mustard seeds, fenugreek seeds, and curry leaves. Let them splutter.
• STEP 3.Add chopped onions and saut茅 until golden brown.
• STEP 4.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
• STEP 5.Add the chopped mangoes and cook until they become soft.
• STEP 6.Add tamarind pulp and jaggery. Mix well and cook for a few more minutes.
• STEP 7.In a separate pan, heat oil and add mustard seeds, fenugreek seeds, and curry leaves for tempering.
• STEP 8.Pour the tempering over the mango kuzhambu and mix well.
• STEP 9.Serve hot with steamed rice.

Cooking Tips

• Choose ripe mangoes that are slightly firm and not overly ripe.
• Adjust the spice levels according to your preference.
• You can add vegetables like drumsticks or brinjal to enhance the flavor.

Storage and Serving

• Mango Kuzhambu can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry before serving.
• Serve Mango Kuzhambu with steamed rice or dosa for a complete meal.