KAZHANI KUZHAMBU | RAW MANGO KUZHAMBU - MANGO RECIPES

 

This is my MIL’s special recipe.We bought some sour raw mangoes and i told my MIL to make something special with it. she told me about this kuzhambu and we tried on the same day. It was excellent .Its very simple to do. If u get sour mangoes, do try this .I am sure u’ll love it.It got a similar taste of puliodharai /puliyogare.Thanks a lot to my MIL for teaching me this yummilicious gravy / kuzhambu.I loved it.. .

INGREDIENTS

• Sour Raw mango – 2 nos (medium sized, Slit cut into 3.Hope the above picture gives u a  clear idea )
• Tamarind – One seed / Small Berry size
• Turmeric powder –1/4 tsp
• Curry leaves – A few
• Salt – As needed.
• Arisi Kazhani – 2 cups ( Drain the water after washing the rice and take it in a bowl ..The water would be white in color.Its called Kazhani in tamil )

To roast and Powder

• Oil – 1 tsp
• Methi seeds – 1/2 tsp
• Channa dal – 1tbsp
• Urad dal – 1 .5 tsp
• Toor dal – 1 tbsp
• Red chillies – 6 – 7 nos
• Hing /Asafetida – 1/4 tsp

To temper :

• Mustard seeds – 1/2 tsp
• Urad dal – 1/2 tsp
• Curry leaves  - a few

METHOD

• In a wide mouthed kadai or bowl take the arisi kazhani and add the turmeric powder ,salt & one seed of tamarind.( We call this as ethir puli)
• Wash the raw mangoes and slit cut into 3 pieces. Please refer the above picture .
• Add these mangoes into the kazhani and cover cook till the mangoes cook nicely. Take care it should not be overcooked and becomes mushy.
• Add 1/4 tsp of hing & curry leaves while boiling.
• Now in a kadai , add a tsp of oil and roast the items in the same order.
• Grind it to a coarse powder . ( run the mixie once or twice)
• Once the mangoes are cooked , add the  coarse powder and allow it to boil for 5 mins. u’ll get a nice flavor.
• The gravy should be watery as in picture.(like rasam)
• Finally temper the kuzhambu & give some 30 mins standing time before serving ..

Enjoy with plain rice & papad.U can add a tsp of sesame oil in plain rice for additional taste.

         

NOTE

• Please grind the powder in a coarse form to get the kuzhambu in  watery consistency.If u grind it fine , u’ll get a  thick gravy. Please make it the way u want the gravy to be.
• Hing should be twice here. One time in raw and another time while roasting.
• Dont forget to add a pinch of tamarind. No need to soak & extract.. it will dissolve in the gravy.If u have the ready made paste , just add a drop of it.