DRY MANGO KUZHAMBU / MAA VATRAL KUZHAMBU / GRAVY

Hi Everyone,

It’s the season of mangoes so I try to preserve as much as mangoes possible to use for rest of the season.I make RAWMANGO PICKLES , Dry mangoes and save it for the entire year.

I make this raw mango kuzhambu atleast once in a week for its tangy , spicy taste ,also the recipe is so easy that you can make it in 15 minutes.

The recipe is as below,

INGREDIENTS :

Dry Mango pieces /Maa vatral - ¼ cup.

Small onions – 12 nos

Tomato – ½  no.

Garlic – 4 pods.

Fenugreek – ¼ tsp

Cumin seeds / Zeera – ¼ tsp.

Turmeric powder – ½ tsp.

Sambar powder – 1 tsp

Coconut – 3 tsp

Jaggery – 1 tsp

Giggelly oil – 2 tsp

Mustard – ¼ tsp

Urad dal – ½ tsp

Dry red chillies – 2 nos

Curry leaves – a sprig

Roasted channa dal – 1 tsp (optional).

Chilli powder – 1 tsp.

NEED CLARIFICATION ABOUT MY MEASUREMENTS? PLS CLICK TO CLARIFY

PREPARATION :

1)Chop onions and garlic to small bits , chop tomatoes to medium size pieces.

2)Soak Drymango pieces in hot water for 10 mins.

3)Heat oil in a wide kadai ,followed by mustard,cumin  and wait till it splutters , followed by urad dal , Dry red chillies , Curry leaves , Onions , garlic and fry till golden brown.

4)When done add tomatoes and fry till mushy , then add turmeric powder , sambar powder , jaggery and boil for 5 mins in medium flame.

5)Now add soaked mango pieces along with water and boil till raw smell leaves.

6)Grind coconut along with roasted channa dal to fine paste and to boiling gravy.

7)After adding coconut paste boil only for 5 more mins and switch off the flame.

8)In a small pan heat one tsp oil and add chilli powder , add the mixture to boiled gravy and mix once.

9)Serve hot with rice , the kuzhambu goes well even with idli and dosa too.

NOTES :

1)You can add 1 tsp of tamarind juice also but I skipped it as my mangoes are already sour enough to give enough tanginess.

2)Roasted channa dal is optional , we always like thick gravy so I added ,you can skip this too.

3)Step 8 is done to give nice red colour and nice aroma to kuzhambu , you can even skip this step but I recommend it.
4) Gingelly oil can be replaced with sunflower oil too , but gingelly oil is recommended.