Mambazha mor kuzhambu - Mangoes are in season. Apart from incorporating them in making ice creams, lassis, and sweet dishes, I make use of them in making kuzhambus and yoghurt-based gravies. Mangoes combine very well with yogurt to make lip-smacking gravies and shrikhand. One such tam - Brahm recipe is this mambazha mor kuzhambu in which mangoes are cooked and simmered with coconut mixture and buttermilk. Mambazha pulissery is also one such Kerala-based recipe that I will be sharing soon.
Ingredients:
Vegetables and Fruits:
Sweet and Sour mangoes are required for making this gravy. Sendhuram or half-ripened any variety of mango can be used. Over - ripened not - so - sweet mangoes can be used. But do not use sweet mangoes. Sour variety suits them best.
Freshly grated coconut is used. Desiccated coconut is the next option if fresh coconut is not available.
Spices and Spice powders: Jeera, turmeric powder, fine pink salt, asafoetida, or hing powder is also used.
Grains: Raw rice is used.
Herbs: Curry leaves are used.
Seeds: Mustard seeds, fenugreek seeds are used.
Oils and fats: Coconut oil is used. Ghee is the next best option.
Liquids: Buttermilk made from cow's milk is used.
Method:
Saute the mangoes in seasoned coconut oil.
Grind the ingredients to make coconut mixture.
Cook the mangoes and coconut mixture.
Finally, add buttermilk and cook.
Substitutions:
- Raw rice flour can be substituted for grains. Take 1 tsp of rice flour mix with 2 tbsp of water and add the slurry after adding the buttermilk.
- The solid form of hing can be used. add it while tempering.
Variations:
Instead of adding fenugreek seeds in the tempering, dry roast seeds with red chillies and raw rice and grind them with coconut and jeera.
Vegan:
Use coconut yogurt in the place of yogurt made from cow's milk. Nowadays coconut yogurt is available in supermarkets. Dilute coconut yogurt with water to make buttermilk and add it finally in the place of buttermilk.
Accompaniments:
Goes well with spicy veg curry.
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Equipment used: Saucepan or Kadai, blender.
Recipe:
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| Mambazha mor kuzhambu |
A sweet and sour buttermilk gravy with mango.
Total time taken: 30 minutes
No. of servings: 6
1 tumbler = 180ml
1 tsp = 5 gms
1 tbsp = 15 gms
Ingredients with measurements:
Mango - 1(medium)
Fine pink salt - as required
Turmeric powder - 1/4 tsp
Buttermilk - 2 tumblers
Water - 1/4 cup
To Grind:
Coconut - 1/4 cup
Raw rice = 1 tsp
Red chillies - 4 or 5
Jeera - 1/2 tsp
Tempering:
Coconut oil = 1 tbsp
Mustard seeds = 1/2 tsp
Fenugreek seeds or methi = 1/2 tsp
Curry leaves - 1 sprig
Asafoetida or hing - 1/4 tsp
Directions:
1. Deskin the mango. Discard the seed. Chop the fleshy part into pieces.
2. Heat coconut oil in a Kadai or saucepan. Add the ingredients given under ' tempering'.
3. Add the chopped mango and saute for a while.
4. Add some water, turmeric powder and cook till they become tender.
5. Grind coconut, chillies, rice, and jeera to make a coarse paste.
6. Add the mixture to the sauteed mango, add salt and cook on a low flame for a few minutes.
7. Pour the buttermilk and when the mixture becomes frothy, switch off the flame.
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