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