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Home » Mango Mor Kuzhambu

Last Updated on Apr 16, 2023 by Gayathri Vijayakumar

Mango Mor Kuzhambu

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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.

Ripe and Sweet Mangoes added to South Indian Mor Kuzhambu

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.

Mango Mor Kuzhambu served with plain, steamed rice.

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.

How to make coconut paste for mor kuzhambu

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.

how to make mango mor kuzhambu

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.

how to make mambazha mor kuzhambu

What to serve along with Mango Mor Kuzhambu

Mor Kuzhambu tastes best with rice and a dollop of oil.

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

Pineapple Rasam

Pavakkai Pitlai

Mixed Vegetable Kootu

Kovakkai Thogayal

More Mango Recipes

Mango Lassi

Eggless Mango Cupcakes

Mango Mastani

Raw Mango Popsicles

Raw Mango Cilantro Rice

Mango Salsa

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Mango Mor Kuzhambu

Gayathri Vijayakumar
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.
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Indian
Servings 4 servings

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.

Notes

Adjust the number of red chillies and green chillies according to your spice preference. 
Do not cook on high flame. The curd mixture may curdle. 
Make sure you don’t overcook the mangoes. 
Tried this recipe?Let us know how it was!
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Categories: South Indian Recipes

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Hi, I’m Gayathri, the face behind CakeworkOrange. Hope you find the recipes you are looking for. Sit back, have a piece of cake and enjoy!

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