RAW MANGO MORKUZHAMBU
Servings Prep Time
3people 20min
Cook Time
10min
Servings Prep Time
3people 20min
Cook Time
10min
Ingredients
To grind
TO TEMPER
Instructions
  1. Chop mango and cucumber
  2. In a vessel and water and cook them with turmeric powder.
  3. Cook till soft and tender. Strain the water and set aside.
  4. Place in a blender jeera, roasted fenugreek and grated coconut.
  5. Grind to a fine paste.
  6. Whisk the curd and transfer it to a cooking vessel.
  7. Add the ground paste along with salt.
  8. Cook for 5 minutes.
  9. Add the cooked vegetables.
  10. Temper with oil, mustard, urad dal, asafoetida, red chilly and curry leaves.
  11. Transfer it to the gravy.
  12. Serve hot with curry and rice.
Recipe Notes

You can add ash gourd in place of cucumber.

Use medium sour curd as the mango will be sour as well.

Tempering with urad dal adds a crunch to the gravy.

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Use coconut oil for more  taste.

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