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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.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
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. 
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