Mango Morekuzhambu

Total Time:
1 hour
Serves:2
Rated : 4 Stars
4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Healthy Mooga Molya Ambat(Sprouted Moong in Coconut Gravy), Best Sprouted Masoor Curry, Easy Jackfruit and Chana Ghashi(Jackfuit and Gram Curry)

Rate This Recipe
4

Ingredients

How to Make Mango Morekuzhambu

  • Soak the raw rice for about 10-15 mins.
  • Peel mango and chop it into pieces and cook the mango in water with a pinch of turmeric powder.
  • Once the water starts boiling, switch off the flame and allow the mango to cool down.
  • Mash the mango using a ladle to get the pulp and keep it aside.
  • Heat a little oil in a kadai and fry fenugreek seeds and red chilli till the fenugreek seeds turn red in colour.
  • Remove in a mixer.
  • Add the soaked rice and the coconut to the mixer.
  • Grind this into a fine paste by adding a little water.
  • Add the butter milk, mango pulp and salt to the ground paste.
  • Heat this mixture in a flame.
  • Switch off the flame when the mixture starts to boil.
  • In a separate pan add the oil and when the oil is hot add the mustard seeds.
  • When the mustard seeds begin to sputter add curry leaves and switch off the flame.
  • Add these to the moorkuzhambu.
  • Mango Moorkuzhambu is ready.
  • Serve this with hot rice.
  • Recipe courtesy: Subbalakshmi Renganathan
  • http://www.subbuskitchen.com/