Mambazha vendhaya kuzhambu - One another tam - brahm recipe using ripened mangoes. This one is spicy, the tanginess of the gravy is balanced by the sweetness of the mangoes which is cooked in tamarind juice along with spices and sambar powder. This recipe is a huge hit with my family.
What do you need:
Mangoes - Fully ripened mangoes suits this gravy. Sendhuram or any variety of mango can be used to make this gravy.
Souring agents: Tamarind extract is used.
Seeds and spices: Mustard, fenugreek, red chillies are used.
Spice powders: Turmeric powder, sambar powder, hing powder, fine pink salt are used.
Lentils: Tuvar dal is used.
Herbs: Curry leaves are used.
Oils and fats: Sesame oil is used and tastes the best.
Method:
Season the oil with seeds, lentils and spices.
Saute the mangoes.
Cook the mangoes in the tamarind extract with spice powders added.
Accompaniments:
Goes well with rice, upma, puttu and a veg kootu.
Equipments used: Kadai or a sauce-pan.
Pre - Preparation:
Soak tamarind in warm water for 30 minutes. Squeeze and extract thick juice.
Recipe:
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| Mambazha vendhaya kuzhambu |
Spicy, tangy gravy cooked with sweetest mangoes
Total time taken : 20 minutes
No. of persons: 6
Ingredients:
Ripe mangoes - 3(medium)
Tamarind - small lemon sized
Tempering:
Mustard seeds - 1/2 tsp
Tuvar dal - 1 tbsp
Fenugreek or methi seeds - 1/2 tsp
Red chillies - 2 or 3
Curry leaves - a sprig
Spice powders:
Turmeric powder - 1/2 tsp
Sambar powder - 2 tsp
Hing or asafoetida - 1/4 tsp
Fine pink salt - to taste.
Directions:
1. De-skin the mangoes. Remove the pulp. Discard the seeds.
2. Chop the fleshy part into pieces.
3. Heat oil in a kadai, add mustard, methi, tuvar dal, red chillies, curry leaves and hing powder.
4. Saute chopped mangoes till they become tender.
5. Add spice powders, saute them till raw smell disappears and add tamarind extract .
6. Cook till the gravy thickens.
7. Add a tsp of sesame oil finally.
Courtesy: Thanjavur Nalabagam
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