Ripe Mango Khuzhambu

Recipe by
Total Time:
15-30 minutes
Serves: 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 Soya Urundai Kuzhambu, Valache Birde(Sprouted Beans in Coconut Gravy) , Chettinad Meen Kozhambu(Fish Curry) , Chettinad Kathrikai Ketti Kozhambu

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Ingredients

  • 2 - small ripe mangoes
  • 1 small lemon size - tamarind
  • salt
  • 1 tsp - jaggery
  • 2 tsps - coriander
  • 1/2 tsp - methi
  • 1/2 tsp - gram dal
  • 4- red chilli
  • 1 pinch - asafoetida
  • 1 tsp - mustard
  • 10- curry leaves

How to Make Ripe Mango Khuzhambu

  • Heat 1 tsp oil in kadai and fry coriander, gram dal, methi, red chilli and asafoetida. Dry grind in to fine powder and keep aside.
  • Soak tamarind in hot water and take the juice.
  • Bring the tamarind Juice to boil.
  • Slit the mango in two or three places (do not cut) and add to the tamarind Juice.
  • Add salt, ground masala powder and jaggery to the tamarind Juice and continue boiling for five more minutes.
  • Temper with mustard and curry leaves.
  • Serve hot with rice.

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