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    Home » Mango Mor Kuzhambu

    Last Updated on May 19, 2022 by Gayathri Vijayakumar

    Mango Mor Kuzhambu

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    Mango Mor Kuzhambu or Mambazha Mor Kuzhambu is a traditional, delicious South Indian kuzhambu made using sweet, ripe mangoes.

    Ripe and Sweet Mangoes added to South Indian Mor Kuzhambu

    The sweetness from the mango combined with the light sour taste of Yogurt makes a great combination. 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 is made using slightly sour Yogurt and a mildly spiced coconut paste. Vegetables like Ladies Finger, Ash Gourd, Arbi are added to Mor Kuzhambu.

    If you are a regular reader of my blog, you would be knowing my love for mangoes by now. According to me, summer is incomplete without 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 a wonderful combination with steamed rice.

    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. Hardly takes 15 minutes to prepare 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, 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. In our family, we love having mor kuzhambu rice along with Paruppu Usili.
    Potato Fry, Arbi Fry, Yam Fry or even Ladies Finger Fry would make a great combination along with Mor Kuzhambu.

    Other South Indian recipes you may like

    Pineapple Rasam

    Pavakkai Pitlai

    Mixed Vegetable Kootu

    Kovakkai Thogayal

    More Mango Recipes

    Mango Lassi

    Mango Mastani

    Raw Mango Popsicles

    Raw Mango Cilantro Rice

    Mango Salsa

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    Mango Mor Kuzhambu

    Gayathri Vijayakumar
    Mango Mor Kuzhambu or Mambazha Mor Kuzhambu is a traditional, delicious South Indian kuzhambu made using sweet, ripe mangoes.
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 5 mins
    Total Time 25 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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