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Nadan Mambala Kuzhambu Recipe | Ripe Mango Kuzhambu Recipe

Have you ever heard of Nadan Mambazha Kuzhambu? It’s a traditional South Indian curry that brings together the tangy sweetness of ripe mangoes with a rich blend of spices, tamarind, and even a hint of coconut. Think of it as an authentic mango kuzhambu, a homemade dish that perfectly captures the essence of South Indian cuisine. Every spoonful of this tangy mango curry delivers a delicate balance of sweet, spicy, and sour flavors, making it a cherished classic during mango season and a true celebration of culinary heritage.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian, South Indian
Servings 4 servings
Calories 183 kcal

Equipment

  • Cooking pot
  • Blender

Ingredients
  

  • 2 large Ripe Mango chopped
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Red Chilli Powder
  • 2 no Green chilli slit
  • 1 tablespoon Sugar
  • Salt to taste

For Grinding

  • 1 cup Fresh Coconut grated
  • 1 teaspoon Cumin seeds

For Tempering

  • 1 tablespoon Coconut Oil
  • 1 teaspoon Mustard seeds
  • 1 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 tempering heating oil and add in mustard seeds and curry leaves. Pour this over the gravy and mix well. Serve hot with rice.

Video

Notes

  • Don’t skip the coconut oil: It gives the curry its traditional Kerala flavor and aroma. Regular oil won’t offer the same depth.
  • Let it rest before serving: Give the curry 15-20 minutes after cooking to let the flavors meld.
  • Avoid over-stirring: Mangoes are soft and can break apart. Stir gently to keep chunks intact for a better texture.
  • Make ahead-friendly: It tastes even better the next day, so you can cook it early and reheat gently when needed.

Serving Suggestions

Serve hot with steamed rice, papadam, and a dollop of ghee if you’re feeling indulgent. A simple thoran or upperi on the side turns this into a full, nostalgic Kerala meal.

Nutrition

Serving: 1servingsCalories: 183kcalCarbohydrates: 23gProtein: 2gFat: 11gSaturated Fat: 9gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 16mgPotassium: 282mgFiber: 4gSugar: 19gVitamin A: 1294IUVitamin C: 49mgCalcium: 26mgIron: 1mg
Keyword kuzhambu
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