Mango Mor Kuzhambu: It’s pure magic when the sweet meets the spicy. This traditional Tamil Nadu dish takes ripe, juicy mangoes and transforms them into a lip-smacking curry. With a vibrant blend of spices, tempered oils, and the creaminess of coconut, every spoonful bursts with exotic flavours.
About the Recipe
You’ll want to add this mango kuzhambu to your regular rotation. It’s a taste of authentic Tamil cuisine that brings together some of the region’s most beloved ingredients. The sweet-tart mangoes melt into a luscious sauce, brightened by curry leaves, fiery chillies, and pungent spices. One bite transports you to South India.
Why You’ll Love This Recipe
There’s so much to love about Mango Mor Kuzhambu. First off, it’s pretty much a fruity, creamy dream. The ripe mangoes turn lusciously soft and sweet, while the coconut adds a rich creaminess that’ll have you going back for seconds (and thirds.). And those spices? They give it a lovely warmth and aroma that dances on your tongue. Plus, it’s so darn easy to make – perfect for busy weeknights when you crave something comforting yet fresh.
Cooking Tips
For best results, use ripe but firm mangoes – you want them sweet yet able to hold their shape while simmering. Don’t skimp on the tempering step (frying spices in oil) as this infuses the oil with incredible aroma. And remember, a kuzhambu is meant to be somewhat thin, not as thick as a curry. Adjust consistency as needed.
Serving and Storing Suggestions
This tantalizing mango curry makes a stellar main dish for 4, served over fluffy basmati rice. Or stretch it to serve 6 as a side curry along with sambar, rasam, appalam, and other vegetable sides. Any leftovers keep well refrigerated for 2-3 days. Just thin it out with a splash of water or coconut milk when reheating.
Similar Recipes
- Pineapple Kuzhambu
- Lemon Mor Kuzhambu
- Vengaya Kuzhambu (Onion Kuzhambu)
- Kathari Kuzhambu (Spicy Gravy)
Mango Mor Kuzhambu
Ingredients
- 2 Mangoes (ripe)
- 1 cup Curd (thick, beaten)
- Curry Leaves (handful)
- 1/2 tsp Turmeric Powder
- Jaggery (a small piece, powdered)
- Salt as per taste
For Tempering:
- 1/2 tsp Oil
- 1/2 tsp Fenugreek Seeds
- 2 Dry Red Chillies
Grind to a paste:
- 1 cup Coconut (grated)
- 2 Green Chillies
For Seasoning:
- 1 tsp Oil
- 1/2 tsp Mustard Seeds
Instructions
- Wash the mangoes and cut them into 3 pieces, keeping the stone intact.
- Heat a pan over medium flame.
- Fry the tempering ingredients in oil.
- Transfer the mangoes to the pan and pour 1/2 cup of water.
- Add turmeric powder, salt and curry leaves.
- Simmer and bring to a boil.
- When the mango pieces have turned soft and the ground paste.
- Add the jaggery and simmer till the mixture has blended well.
- When it starts to thicken, add the curd.
- Mix well and switch off the flame.
- Fry the mustard seeds in oil and add to the kuzhambu.
- Serve with rice and side dish of choice.
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Frequently Asked Questions
Is this dish very spicy?
The level of heat is moderate and customizable. I use just 2 green chilies, but you can increase or decrease them based on your spice preference. The curd also helps mellow out the heat.
Can I use frozen/canned mangoes?
For best flavor and texture, fresh ripe mangoes are ideal. However, in a pinch, you can use frozen mango chunks or canned mango pulp. Just drain any excess liquid first.
Do I need to use coconut?
The coconut is an integral part of this kuzhambu, adding richness and authenticity. But if you have an allergy, you can substitute with cashew paste or leave it out.
How do I know when it’s done?
The kuzhambu is ready once the mangoes are very soft and the sauce has a pourable, gravylike consistency. It should coat the back of a spoon nicely. If too thick, thin it with water.
What sides go well with this?
Serve it over hot rice along with pappadums, pickle, yogurt, and a vegetable curry like bendi or cabbage poriyal. The mango kuzhambu pairs beautifully with these classic Tamil sides.
