ISHA RECIPE

Mango Mor Kuzhambu

Serves 2

INGREDIENTS

1 cup mango pulp
¾ cup coconut gratings
1 cup yogurt/curd
½ teaspoon coconut oil
2–3 red chilies
½ teaspoon fenugreek seeds
¼ teaspoon turmeric powder
Salt to taste
Sugar to taste (optional)

For tempering:

1 teaspoon sesame oil
1/2 teaspoon mustard seeds
1 red chili (optional)
5 curry leaves

METHOD

  • Boil the mango pulp with ¼ cup of water, adding in turmeric and boiling the mixture for 3–4 minutes.
  • Meanwhile, heat ½ teaspoon of oil in a kadai or heavy pan, add fenugreek seeds, and sauté until they are half done.
  • Add in the red chilies and sauté for a minute.
  • Remove the chilies and fenugreek from the heat and grind them with the coconut gratings into a smooth paste, adding water as necessary.
  • Once the mango pulp is cooked, mix it to a smooth consistency, ensuring that there are no lumps. Add the coconut mixture and bring everything to a boil.
  • Pulse the yogurt/curd in a mixer and add it to the boiling coconut/mango mixture. Add salt to taste and sugar if desired. Briefly bring the mixture to a boil, and then switch off the heat.

For tempering:

  • Heat the oil in a pan over medium heat.
  • Once the oil is hot, add the mustard seeds and let them splutter.
  • Add the red chili (optional) and fry for few seconds.
  • Add the curry leaves and fry for few more seconds.
  • Remove the pan from the heat and pour the tempering over the kuzhambu.

TIP: The mango should be ripe and taste sweet and sour. If it is too sweet, add sour curd/yogurt to the kuzhambu. If it is too sour, add curd or yogurt with low acidity and a little sugar.