Mango Morekuzhambu

Total Time:
1 hour
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 1 - ripe mango
  • 1 cup - sour butter milk
  • Salt to taste
  • Turmeric powder, a pinch
  • For grinding:
  • 1 tsp - oil
  • 1/2 cup - grated coconut
  • 4 - red chillies (depending on your spice requirement)
  • 1/4 tsp - fenugreek seeds
  • 2 tsp - raw rice
  • For seasoning:
  • 1 tsp - oil
  • 1 tsp - mustard seeds
  • Curry leaves, a few

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