Mango Mor Kuzhambu is a traditional South Indian curry that combines the tanginess of yogurt with the sweetness of mangoes, infused with a blend of spices and coconut. The term ‘Mor’ translates to buttermilk or yogurt in Tamil, and ‘Kuzhambu’ means curry. Therefore, Mor Kuzhambu essentially refers to a yogurt-based curry. Try my Majjiga Pulusu for a variation in mor kuzhambu.
In Kerala Cuisine, this is also known as mango pulissery or mambazha pulissery. When mangoes enter the scene, they add an irresistible sweetness and flavour that balances the tanginess of the yogurt, making Mambazha Mor Kuzhambu a much-loved dish during mango season.
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South Indian cuisine is renowned for its bold flavours, vibrant colours, and the use of spices and ingredients that turn simple foods into extraordinary feasts. Among the many dishes that South India offers, Mango Mor Kuzhambu stands out as a unique and delightful recipe. This tangy, spiced, yogurt-based mango curry, enriched with the sweetness of mangoes is a favourite in our household.
What is Mango Mor Kuzhambu
Mor Kuzhambu is a popular dish in South India that is served as an accompaniment to plain rice. South Indian Thalis are incomplete without a Sambar or Kuzhambu. Mor Kuzhambu is often prepared on special occasions or festival days. Mor kuzhambu uses slightly sour Yogurt and a mildly spiced coconut paste.
The dish combines ripe mango pulp with thick buttermilk and various spices such as cumin seeds, coconut, toor dal, chillies, turmeric powder, and curry leaves. The mixture is then cooked until the flavours are well blended, and the consistency becomes thick and creamy.
While there are different variations in making mor kulambu, I have shared my family’s favourite summer recipe. reparing it hardly takes 15 minutes, but the outcome is nothing less than AMAZING.
Why you will love Mango Mor Kuzhambu
There’s something about the combination of sweet, spicy, and tangy flavours that makes Mango Mor Kuzhambu a favourite among South Indians and a curiosity for others. It is incredibly versatile, serving as a perfect accompaniment to rice, and can be enjoyed as a main course or a side dish. Moreover, the ease of preparation and the availability of ingredients make it a go-to recipe for a quick, nutritious, and flavourful meal.
How to make Mango Mor Kuzhambu
Peel the skin of ripe mangoes. Cut the mangoes into cubes and keep them aside.
Soak cumin seeds, toor dal, fenugreek seeds, and raw rice in warm water for 15 minutes. Drain the water and add the above ingredients to a mixer grinder along with grated coconut, green chillies and red chillies.
Grind it to a fine paste by adding water little by little.
In a vessel, add thick yogurt, water, salt and turmeric powder. Whisk well.
Peel and chop the mangoes. Keep it ready.
Add the ground coconut paste and the mangoes to the yogurt mixture.
Cook on medium flame till the mixture becomes frothy. Switch off.
In another pan, add coconut oil. Once hot, add mustard seeds and curry leaves.
Add the seasoning to the mango mor kuzhambu. Serve with hot rice.
Tips and Suggestions
- Choosing Mangoes: Use sweet mangoes for an authentic taste. Banganapalli or any local variety works well.
- Consistency: The key to a perfect Mor Kuzhambu lies in its consistency. It should be creamy and pourable.
- Yogurt: Always use fresh, unsour yogurt for the best taste.
- Flavouring: Feel free to adjust the amount of green and red chillies according to your spice tolerance.
Serving Suggestions
Mango Mor Kuzhambu is traditionally served with hot steamed rice. However, it also pairs wonderfully with Adai (lentil pancakes), Dosa, or even Chapatis for a fusion twist.
Mango Mor Kuzhambu tastes best when served with steamed rice and a dollop of oil. Our family loves having more kuzhambu rice along with Paruppu Usili and Arbi Roast.
Potato Fry, Yam Fry or even Ladies Finger Fry would make a great combination with Mor Kuzhambu.
Frequently asked questions
It’s best consumed fresh. However, you can store it in the refrigerator for 1-2 days.
Absolutely! While mango is the star ingredient, you can also add vegetables like okra or white pumpkin for variation.
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Recipe Card
Mango Mor Kuzhambu
Ingredients
- 1 Ripe Mango peeled and cut into cubes
- 1 cup Thick Yogurt
- ¾ cup Water
- ½ teaspoon Turmeric Powder
- Salt as needed
To Grind
- ½ teaspoon Cumin Seeds
- 1 tablespoon Toor Dal
- ¼ teaspoon Fenugreek Seeds
- 1 teaspoon Raw Rice
- 2 Green Chillies
- 2 Red Chillies
- ½ cup Grated Coconut
To Temper
- 1 tablespoon Coconut Oil
- 1 teaspoon Mustard Seeds
- Curry leaves few
Instructions
- Peel the skin of ripe mangoes. Cut the mangoes into cubes and keep them aside.
- Soak cumin seeds, toor dal, fenugreek seeds, and raw rice in little warm water for 15 minutes.
- Drain the water and add the above ingredients to a mixer grinder along with grated coconut, green chillies and red chillies.
- Grind it to a fine paste by adding water little by little.
- In a vessel, add thick yogurt, water, salt and turmeric powder. Whisk well.
- Peel and chop the mangoes. Keep it ready to add in the mor kuzhambu
- Add the ground coconut paste and the mangoes to the yogurt mixture.
- Cook on medium flame till the mixture becomes frothy. Switch off.
- In another pan, add coconut oil. Once hot, add mustard seeds, curry leaves.
- Add the seasoning to the mango mor kuzhambu. Serve with hot rice.