Mambazha Mor Kuzhambu Recipe|Mango Yogurt Curry

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:


  • Mango-1
  • Thick Curd-1 cup
  • Salt-To taste
  • Hing
  • Turmeric Powder
  • Red Chilly powder-1/2 tsp

mambazha mor kuzhambu

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

Mambazha Mor Kuzhambu Recipe:


1. Cut the mango into medium sized cubes.

2. Soak 1tbsp of raw rice & gram dal for 15mins in water.

mambazha mor kuzhambu

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.

mambazha mor kuzhambu

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.

mambazha mor kuzhambu

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.

mambazha mor kuzhambu

10. Now add the thick curd ( Buttermilk ) & mix well.

11. Add the tempering and serve the mambazha mor kuzhambhu with rice.

mambazha mor kuzhambu


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.mambazha mor kuzhambu

Kindly Ensure to have eliminated all set of allergies of the individual ingredients before trying this recipe
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