Mambazha Kuzhambu is a delicious south Indian dal that celebrates the glory of ripe mangoes. With its perfect balance of tangy, sweet and spicy notes, this lentil-based curry is summer in a bowl. Get ready for an explosion of vibrant flavors.
About the Recipe
If you love mangoes and crave something tangy with a kick, this dal will become an instant favorite. The sweet-tart combination from mangoes and tamarind plays beautifully with earthy spices. Despite its rich flavor, it’s surprisingly easy to make at home.
Why You’ll Love This Recipe
Where do I start? The aroma alone will have you hooked – a tantalizing blend of tamarind, curry leaves and roasted spices. Each spoonful packs a punch of tanginess from ripe mangoes balanced by creamy lentils. It’s hearty yet refreshing, making it ideal for warm weather. Plus, it’s naturally vegan and nutritious.
Mambazha Kuzhambu
Cooking Tips
For best results, use small ripe mangoes that are slightly firm but with a strong aroma. Let the lentils and tamarind extract sit for at least 15 minutes to intensify the flavors. Don’t skip the tempering – it adds an irresistible crunch.
Serving and Storing Suggestions
This mango dal serves 4-5 as a main dish. Have it with plain rice or Indian flatbreads like roti or naan to soak up all that deliciousness. It keeps well refrigerated for 3-4 days. Prep time: 20 mins. Cooking time: 40 mins.
Similar Recipes
- Puli Inji (Tamil Tamarind & Ginger Rice)
- Mor Kuzhambu (South Indian Yogurt Curry)
- Sambar (Lentil & Vegetable Stew)
- Avial (Mixed Vegetable Curry)
Nutrient Benefits
Not only is this dal packed with flavors, but it’s also tremendously nourishing. Mangoes provide vitamins A & C while lentils offer plant-based protein and fiber. Tamarind is rich in antioxidants and aids digestion. Overall, a wholesome vegan meal.
Mambazha Kuzhambu
Ingredients
- 1 cup Tuvar Dal
- 1 1/2 tsp Fenugreek Seeds
- 1 Tamarind (medium lime-sized ball)
- 4 Mangoes (whole, small and ripe)
- 2 to 3 tsp Sambar Powder
- Salt as per taste
- 1 sprig Curry leaves
- 4 tsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1 Dry Red Chilli (halved)
- 1/2 tsp Asafoetida Powder
Instructions
- Wash dal and fenugreek seeds.
- Drain.
- Place in a pressure cooker with 1 1/2 cups of water.
- Cook in a pressure cooker for 5 minutes.
- Soak tamarind in 1 1/2 cups of water for 10 minutes.
- Extract juice and discard pulp.
- Heat oil in a pan over moderate flame.
- Add the cumin seeds, mustard seeds, dry red chilli and asafoetida powder.
- When the mustard seeds start spluttering add the mangoes.
- Fry for about 5 minutes till skin softens.
- Add sambar powder.
- Fry for another 2 minutes.
- Add the tamarind extract, salt and curry leaves.
- Cover with a lid and simmer for 15 minutes or till the tamarind aroma disappears and mangoes are tender.
- Add the cooked dal and simmer uncovered for 7 to 8 minutes.
- Stir well till well blended.
- Serve hot with plain rice.
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Frequently Asked Questions
Can I use canned mango pulp instead of fresh mangoes?
While fresh mangoes work best, good quality canned pulp can be substituted in a pinch. Just add less tamarind since the pulp may already have some tartness.
What is sambar powder and where can I find it?
Sambar powder is a South Indian spice blend used in many lentil/vegetable curries. Look for it at Indian grocery stores or make your own with spices like coriander, cumin, fenugreek, mustard and red chillies.
My mangoes are really sour, how do I balance the flavors?
If your mangoes are quite tart, cut back on the amount of tamarind or add a touch of jaggery (unrefined cane sugar) to balance the sourness with some sweetness.
I’m not a fan of really spicy foods. How can I make it milder?
No problem. Use just 1 tsp sambar powder and skip the dry red chili. You can also remove the seeds from the chili for less heat.
What can I use instead of fenugreek seeds if I don’t have them?
While fenugreek does add a lovely aroma, you can omit it if needed. Or substitute ground mustard powder for a somewhat similar earthy flavor.
