Seasoning to Prepare Ripe Mangoes in Buttermilk Stew/Mambazha Mor Kuzhambu/Pulissery Yummy

Ripe Mangoes in Buttermilk Stew/Mambazha Mor Kuzhambu/Pulissery. Mambazha Pulissery is a quick rice accompaniment prepared with Mango and curd. Sweetness from mango makes this mor kuzhambu super yum. Growing up in chennai, summer was always hot can't step out during noon.

Ripe Mangoes in Buttermilk Stew/Mambazha Mor Kuzhambu/Pulissery It tastes more like Mor Kootan or Mor Kuzhambu except for being a little sweet. Mambazha Pulissery (Mambazha Mor Kootan, Mambazha Mor Kuzhambu) is a sweet and spicy ripe mango and yogurt stew from Kerala and Tamil Nadu. Aunty went to loads to cooking classes so that she could make a range of food for her family to counter the cost of eating out. Food preparation Ripe Mangoes in Buttermilk Stew/Mambazha Mor Kuzhambu/Pulissery is a fun thing, moreover it comes to be more unique value if you cook it on your own. By using the adhering to 16 components, you can begin cooking 11 actions. observe the adhering to area for you to begin cooking quickly.

Ingredients requirements Ripe Mangoes in Buttermilk Stew/Mambazha Mor Kuzhambu/Pulissery

  1. Provide 2 – Medium Sized Mango.
  2. Prepare 1/2 cup – Grated Coconut.
  3. Need 1 tsp – Cumin Seeds/Jeera.
  4. Prepare 4 for Green Chilli.
  5. Provide 4 of Dry Red Chilli.
  6. You need 1/2 inch of Ginger.
  7. It’s 2 tsp for Coriander Seeds.
  8. It’s 1/8 tsp Fenugreek Seeds/Methi.
  9. Require 2 tsp – Salt.
  10. Need 3/4 cup of Curd.
  11. Prepare 1/2 tsp – Turmeric Powder.
  12. Need 2 – +1 tsp Coconut Oil.
  13. Give 1/2 tsp for Mustard.
  14. Provide 1/4 tsp of Asafoetida/Hing Powder.
  15. Prepare 10 – Curry Leaves.
  16. Require 4 cups of Water.

Mango moorkuzhambu (Mambazha Mor Kuzhambu) is my childhood favourite. My mom used to You dont feel the sweetness of the mango in the kuzhambu as the sweetness will be removed Mambazha Mor Kuzhambu, Sweet and spicy ripe mango and yogurt Curry, a popular recipe from..(Kavuni Arisi Payasam) Mambazha mor kuzhambu – Palakkad special. mambazha moru kootan is a Palakad special dish, made with ripe mangoes.

Ripe Mangoes in Buttermilk Stew/Mambazha Mor Kuzhambu/Pulissery how to cook

  1. Peel off the mango skin. Chop the mango. Do not discard the seeds..
  2. Cook the mango and seeds along with 1 cup water. Mash the mango chunks..
  3. Heat 1 tsp oil. Roast the coriander seeds, fenugreek seeds, crushed ginger, dry chilli, green chilli and cumin seeds..
  4. Cool down. Grind them along with grated coconut and 1/2 cup water into a fine paste..
  5. Add this paste to the cooked mango. Let it cook for a while..
  6. Whisk curd with 2.5 cups water and turmeric powder..
  7. Add the whisked curd and salt to the stew..
  8. Cook till comes to a boil..
  9. Heat 2 tbsp oil. Pop up mustard. Add hing and curry leaves..
  10. Sizzle the stew with this seasoning..
  11. Offer Mambazha Mor Kuzhambu/Mambazha Puliserry to Lord Sri Krisha along with Cooked Rice. Honor Krishna Prasadam..

Though i have heard about this recipe through my friend's mil, but never was bit skeptical to try this at home, as i am not sure about the taste. Mambazha kuzhambu is made with ripe mangoes, the tiny mango variety is cooked in tamarind based gravy. Yummiest mango you would ever taste. We get tiny mangoes which they sell in 'kooru' (they sell as clusters), best for making kuzhambu. Amma makes both kuzhambu and sambar with.

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