Mambazha Kuzhambu

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

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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  • 1 - Mango (not fully ripe, should be firm)
  • 1/2 cup - Onion (Finely Chopped)
  • 1 cup - Tamarind Juice (should be thick)
  • 1.5 cup - Water
  • 1.5 tsp - Sambar Powder
  • 1 tsp - Red Chilli Powder or adjust to your taste
  • 1 inch piece - Jaggery
  • Salt to taste
  • 1 tbsp - Oil
  • Curry Leaf Little quantity
  • For Seasoning,
  • Vengaya Vadagam (seasoning Vadam) / Mustard and Urad dhal

How to Make Mambazha Kuzhambu

  • In a pan, add oil. Now, add the onion and curry leaves. Fry well.
  • Add Tamarind juice, water, Sambar powder, Chilli powder and salt.
  • Mix well. Allow it to boil for 5 minutes in medium heat.
  • Now, add the cut mango pieces.
  • When the contents start to thicken, add the jaggery piece. Medium the stove.
  • When you see the oil getting separated from the kuzhambu, fry vengaya vadagam and add to it. If you don't have the seasoning vadam, add mustard and urad dhal each 1 tsp fried in oil.
  • Serve hot with rice.