Mambazha Mor Kuzhambu Recipe:
Mambazha Mor Kuzhambu Recipe with step by step images and detailed procedure
Last weekend when I was casually looking my WhatsApp, this mambazha mor kuzhambu recipe by my beloved friend Sridevi who is a wildlife photographer and a big-time elephant enthusiast. I always struggle with mor kulambu but I love it, especially this version from amma. The picture she had shared was so tempting and I asked her for the recipe. She detailed me the recipe in no time and it became our yummy lunch today. I made slight variations to the recipe 🙂
Mambazha Mor Kuzhambu Recipe:
Ingredients:
- Mango-1
- Thick Curd-1 cup
- Salt-To taste
- Hing
- Turmeric Powder
- Red Chilly powder-1/2 tsp
To grind into a paste:
- Coconut-2 tbsp grated.
- Raw Rice-1/2 tbsp
- Gram Dhal-1/2 tbsp
- Cumin Seeds-1 tsp
- Green Chillies-2
- Turmeric Powder-1/2 tsp
- Garlic-1
To temper:
- Coconut Oil-1 tbsp
- Mustard Seeds-1/4 tsp
- Red Chillies-2
- Curry Leaves-Handful
Mambazha Mor Kuzhambu Recipe:
Procedure:
1. Cut the mango into medium sized cubes.
2. Soak 1tbsp of raw rice & gram dal for 15mins in water.
3. In a pan add the sliced mango cubes, a little salt and 1/2 cup water.
4. Cover it with the lid & let it boil for a few minutes.
5. In a mixer jar, add 2-3 tbsp of grated coconut, 1tsp cumin seeds, 3-5 green chillis, 1/2 tsp turmeric powder, little hing, 1 small garlic pod, soaked rice & dal.
6. Add little water & grind well.
7. Now add this paste, 1/2 cup water & let it cook on a low flame for 5 minutes.
8. Switch off the stove.
9. Let it cool down for 10mins.
10. Now add the thick curd ( Buttermilk ) & mix well.
11. Add the tempering and serve the mambazha mor kuzhambhu with rice.
P.S:
The actual recipe calls for a ripe mango. I have chosen a semi-ripe one.
This can be offered to babies above six months without salt.
Adjust spices as per your taste.
Choose plump and fleshy mangoes.
They should not be sour.
