Nadan Mambazha Kuzhambu Recipe with step by step pictures. Mambala kulambu made with ripe mangoes, coconut, curd and seasoned with spices.
Nadan Mambazha Kuzhambu Recipe
Last Sunday I made malabala Pachadi, eggplant fry , kadala theeyal and this one.. And it was a total hit except one thing. The thing is I made mambala pachadi and mambala kulambu at the same day.
About this Recipe
Mambala pachadi is a thicker form of this gravy and has some extra special things..But both is a kind of similar ones. But everyone loved it and finished the entire thing. Pineapples, mangoes taste even great when cooked in the right form...This is one of those kind of dish..It comes straight from kerala. And you all know that kerala dishes are the best ones. This dish is not a exceptional. It proved it uniqueness.
Amma actually sipped this gravy rather than eating it. This gravy has a sweeter tone rather than spiciness. So great for licking. Without any delay off you go to the step by step recipe with pictures.
Ingredients for Ripe Mango Kuzhambu Recipe
- Ripe Mango-2 chopped
- Turmeric powder / Manjal podi-1 tsp
- Red Chilli Powder-1 tsp
- Green chilli-2 slited
- Sugar-1 tblspn
- Salt to taste
- Coconut-1 cup
- Cumin seeds-1 tsp
- Coconut Oil-1 tblspn
- Mustard seeds-1 tsp
- Curry leaves – a spring
How to Make Mambazha Kuzhambu
- Grind Coconut with cumin seeds to a smooth paste by adding some water.
- Add chopped mangoes along with the seed in a kadai. Pour in 3 cups of water.
- Add in turmeric powder, chilli powder, green chillies, salt and sugar in it.
- Bring this to boil. Cook for 10 mins or until the mangoes are cooked.
- Add in the ground masala in this and mix well. Simmer for 5 mins.
- Now make seasoning by heating oil and add in mustard seeds and curry leaves.
- Pour this over the gravy and mix well.
- Serve hot with rice.
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Nadan Mambala Kuzhambu Recipe | Ripe Mango Kuzhambu Recipe
Ingredients
- 2 Ripe Mango chopped
- 1 tsp Turmeric powder / Manjal podi
- 1 tsp Red Chilli Powder
- 2 Green chilli slit
- 1 tbsp Sugar
- Salt to taste
- For Masala:
- 1 cup Coconut grated
- 1 tsp Cumin seeds
- For Tempering:
- 1 tbsp Coconut Oil
- 1 tsp Mustard seeds
- a sprig Curry leaves
Instructions
- Grind Coconut with cumin seeds to a smooth paste by adding some water.
- Add chopped mangoes along with the seed in a kadai. Pour in 3 cups of water.
- Add in turmeric powder, chilli powder, green chillies, salt and sugar in it.
- Bring this to boil. Cook for 10 mins or until the mangoes are cooked.
- Add in the ground masala in this and mix well. Simmer for 5 mins.
- Now make seasoning by heating oil and add in mustard seeds and curry leaves.
- Pour this over the gravy and mix well.
- Serve hot with rice.
Video
Mango Kuzhambu Recipe Step by Step
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| Take all your ingredients |
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| Take coconut and cumin seeds in a blender |
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| make it into a fine paste |
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| Take your ripe mangoes (Over Ripe will work too) |
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| Mangoes ready to cut |
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| Cut it open |
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| chop it up |
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| add it to a kadai |
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| pour in water |
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| add in green chilli |
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| turmeric and chilli powder |
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| season with salt |
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| and some sugar..This enhances the sweetness of this dish |
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| heat it up |
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| Bring that to boil and cook it till the mangoes are cooked |
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| add in coconut paste |
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| and simmer for 5 mins |
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| make seasoning |
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| and pour it over the curry |
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| mix well |
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| Serve |
vijaya
Hi Aarthi,
I have been following your blog for quite some time. All your recipes are very good and your presentation is very creative. Your clay kadai is very cool. Keep up the good work.
Aruna Manikandan
sounds new to me...
ur step by step pictures makes it very simple .
Thx. for sharing 🙂
jeyashrisuresh
tangy and yummy curry.nicely done
khushi
Hi aarthi...another mind blowing recipe of yours...looks delicious....loved the traditional clay pot..its beautiful....why dnt you participate in this month's kerala kitchen event...
Event: Kerala Kitchen
looking forward for your participation....glad to follow you....do visit my space 🙂
leela thomas
H Arathi, very nice recipe.
I add some thick beaten sour curd at the end ,be sure not to boil after adding the curd.
this will give u a sweet sour taste, n we call mambazha pulisseri.
just shared my version of doing it
thank u so much
leela
Manoj Kumar
Thanks Yummy Tummy I love ur blog...
it always helps me when my mom is not at home
Manoj Kumar
Thanks Yummy Tummy I love ur blog...
it always helps me when my mom is not at home