Mango Vathal Kulambu

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • Maanga vathal and Sunda vathal - 1 cup each soaked in water for 15minutes
  • 1 - big onion (half coarsely chopped and another half ground to paste)
  • 2 - tomatoes ground to a puree
  • 2 tbsp - sambar powder
  • 2 tsp - tamarind paste or raw tamarind
  • 1 tbsp - fenugreek seeds coarsely ground in mixer
  • 1 tsp -mustard seeds
  • 4 pods - garlic coarsely chopped
  • 1 to 2 tsps - chilli powder
  • 3 tbsp - oil
  • 250 ml - water
  • Salt to taste

How to Make Mango Vathal Kulambu

  • Heat 2 tbsp oil in a kadai. Fry roughly chopped onions and garlic till golden brown.
  • Drain fried onions and garlic and transfer to a plate.
  • Add 1 tbsp oil to the hot oil in Kadai.
  • Add fenugreek powder and allow it to turn brown.
  • Add mustard seeds and curry leaves. Wait till seeds pop.
  • Add onion paste and saute till light brown on medium heat.
  • Add tomato puree and stir till it loses the raw flavour.
  • Add Sambar powder and chilli powder (as desired).
  • Saute for 3 to 4 minutes.
  • Add 250 ml water to the kadai and cook closed.
  • When mixture is boiling, add the fried onions, garlic and soaked maanga and sunda vathal.
  • Add required salt.
  • Cook covered till done.
  • Dilute tamarind with water and then pour into the gravy. Tamarind paste also requires dilution)
  • Boil the gravy closed for another 5 minutes and 5 minutes open on low heat.
  • Maanga Vathal Kulambu is ready.