Mambazha Kuzhambu

 Mangoes, mangoes, mangoes everywhere! India comes alive with mango madness from late March to July. More than 1,000 varieties of mangoes are produced throughout the country. Each state has its own special variety. There are some country mangoes that are small and very fibrous. During my visit to India a few years ago, my sister in law made kuzhambu with these tiny mangoes. Whole mangoes cooked in tamarind water and fresh spice powder. We only get couple Mexican mangoes where I live. I found small champagne mangoes in the local farmer's market yesterday, and made kuzhambu ( mango curry) for dinner tonight. I was in heaven! The mango had the its own sweetness and  tartness of tamarind and spice from masala. Thank you for the recipe Akila manni!

Ingredients:

50 gm tamarind

2 Cups water

2 Tablespoons sesame oil

mustard seeds, channa dal, toor dal, and fenugreek seeds for tempering

2 teaspoons sambar powder

4 small mangoes

salt 

1/2 teaspoon brown sugar

Masala Powder:

1 Tablespoon coriander seeds

1 1/2 teaspoons channa dal

1/2 teaspoon peppercorn

1/4 teaspoon fenugreek seeds

4-5 dried red chili

1 teaspoon fresh grated coconut

                                                                  

Method:

1. Wash mangoes and  prick them with a sharp knife. Soak tamarind in 1 cup of water and take extract. Add another cup water. Keep aside.

                                             

2. Heat 2 tablespoons oil in a large saucepan over medium heat. Temper 1 spoon each of mustard seeds, channa dal, and toor dal, 1/4 teaspoon fenugreek seeds and 1 dried red chili. Add 1/2 teaspoon asafoetida. Lower the heat, and add 2 teaspoons sambar powder. Sauté for a minute.

                                                

3. Add mangoes. Stir for a minute.

                                                          

4. Add tamarind extract to the saucepan. Add salt and brown sugar.

 

                          

5. Cover and cook for 20 minutes, until mangoes are soft to touch, and change color.

                                           

6. While mangoes are cooking, dry roast the ingredients for masala. Allow to cool and grind to powder. Add 1 cup of water to it. Stir this into the kuzhambu.

                                              

7. Simmer for 10 minutes for mangoes to be infused with the spices.

                                              

8. Remove from stove. Temper 1 teaspoon mustard seeds, and 6-8 fresh curry leaves in a tablespoon of sesame oil to garnish.

                                       

9. Serve over hot rice and a dollop of ghee. You can eat the skin and flesh of the mango.