I wanted to try out a number of recipes with mangoes, while they were still in season, one of them is this Mampazha Moru Kuzhambu. I knew that mangoes go very well with yogurt/ curd, but had a slight doubt about how it would taste in a moru kuzhambu and then I saw this recipe at Saffron Trail. Since I had all the ingredients in hand, I made it the same day, I have followed the original recipe, with only very few changes. It's a very easy dish, takes very little time and tasted really good with rice..
Need To Have
- Ripe Mango ( Banganapalli ) - 1 big
- Yogurt/ Curd - 1 cup
- Turmeric Powder - 1/8 teaspoon
- Mustard Seeds - 1/4 teaspoon
- Fenugreek Seeds - 1/4 teaspoon
- Green Chilly - 1 slit
- Asafoetida - 1/4 teaspoon
- Curry Leaves - 10
- Salt to taste
- Tuvar Dal/ Split Pigeon Peas - 1 tablespoon
- Cumin Seeds - 1/2 teaspoon
- Dried Red Chilly - 1
- Grated Coconut - 3 tablespoons
Soak the tuvar dal, cumin seeds and red chilly in a little water for about 30 minutes, then grind it into a smooth paste with the coconut.
Cut the mango into big chunks, with the skin, leave out the seed. Take the mango pieces, ground paste along with 1 cup water and salt. Bring it to a boil and then cook on reduced flame for 6 to 7 minutes till the mango pieces are cooked, but still hold their shape.
Beat the yogurt well and add it to the mangoes along with the turmeric powder, heat it ( don't boil ) and remove.
Heat some oil in a pan, add the mustard seeds, when it starts spluttering, add the fenugreek seeds and green chilly, mix for a few seconds, then add the asafoetida and curry leaves, mix for few more seconds, remove and add it to the mango mixture. Mix and serve it warm with some white rice.
Use ripe but firm mangoes, Banganapalli is a variety of mango available in India, you can use any mango that's really sweet. If the mango is not very sweet, add 1/2 teaspoon of sugar at the end and mix.
The red chillies that I had were very spicy, I have used only 1, use more or less depending on the spiciness of the chillies.