Saturday, July 25, 2015

Posted by Mala at 2:00:00 AM No comments
Since this is the season for making and enjoying all Mango dishes, I am making use of it to the maximum, , though this kuzahmbu can be made with tinned mango puree also. I used the Banganapalli variety. Tinned puree comes handy , when mango is not in season. 



Ingredients
Banganapalli mango - 1, sliced
Fresh curds - 2 cups
Salt to taste
Curry leaves
2 tbsp Coconut oil for seasoning
Mustard seeds - 1 tsp for seasoning

Roasting & Grinding ingredients
Fresh grated coconut - 2 tbsps
Hing powder - 1/4 tsp
Split urad dhal - 11/2 tsps
Methi seeds /Fenugreek - 3/4 tsp
Red chillies - 3
Cooking oil - 1 tsp for roasting

Serves 3

Take 2 cups curds in a cooking pan, and whisk without lumps.



Pressure cook the sliced mangoes, allow to cool.
Remove the skin, take out the pulp and make a  puree in the blender .The beautiful puree down below




Pour the puree on top of the whisked curds and mix thoroughly. Add salt to taste







In a pan, add oil, and roast the ingredients mentioned above.




                                 Remove the above ingredients, then roast the coconut separately to golden                                            colour.




                           
                                                                    Blend both together




and add to the mango-curd mixture




Whisk well, top up with fresh curry leaves.





                              Season mustard seeds in coconut oil and pour on top of the curry leaves, and keep on slow flames for 5-10 minutes, till the mixture becomes frothy, please take care, stand nearby itself, lest the Kuzhambu may curdle.




                          Serve with  Potato roast  and  hot rice. This curry is the perfect combination for this Kuzhambu.



Variations
*You can add chopped, cooked mango pieces also to the Kuzhambu.
*If you use tinned mango puree, it will have some sweetness.So, if I  use fresh mango, I normally add 1 tsp sugar, which gives a perfect taste to the More Kuzhambu. If you need more sweetness, you can add one more tsp of sugar. If you do not like sweetness, then no need to add sugar.


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