Mango mor kuzhambu / Mambazha Mor Kuzhambui is a traditional South Indian dish that combines the sweetness of ripe mangoes with the tanginess of buttermilk (mor) to create a flavorful and aromatic kuzhambu.
This quick Mor Kuzhambu is a must-try recipe for this mango season.
About 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. Vegetables like Ladies Finger, Ash Gourd, and Arbi are usually added to Mor Kuzhambu.
If you are a regular reader of my blog, you would know my love for mangoes by now. Summer is complete with Mango Shopping. This summer season, I decided to make the best use of Alphonso Mangoes. Mango Mor Kuzhambu is one of my favourite recipes to use Mangoes in. Adding Mangoes to this traditional recipe elevates the taste and makes it an excellent combination with steamed rice.
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 kuzhambu, I have shared my family’s favourite recipe that I learned from my Mom. Preparing hardly takes 15 minutes, but the output is nothing less than AMAZING.
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 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.
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.
What to serve along with Mango Mor Kuzhambu
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.
Other South Indian recipes you may like
More Mango Recipes
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Recipe Card
Mango Mor Kuzhambu
Ingredients
- 1 Ripe Mango peeled and cut into cubes
- 1 cup Thick Yogurt
- 3/4 cup Water
- 1/2 tsp Turmeric Powder
- Salt as needed
To Grind
- 1/2 tsp Cumin Seeds
- 1 tbsp Toor Dal
- 1/4 tsp Fenugreek Seeds
- 1 tsp Raw Rice
- 2 Green Chillies
- 2 Red Chillies
- 1/2 cup Grated Coconut
To Temper
- 1 tbsp Coconut Oil
- 1 tsp 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.