Jul 11, 2008

Mango Vatha Kozhambu

I have never tasted this before. When my MIL told me to try making this one, I was really confused whether to try it or leave it. As we say necessity is the mother of invention, I ran of vegetables and left with 1 ripe mango. So thought of trying this one today. Surprisingly, it tasted really good. Here is the recipe.

  1. Ripe Mango** - 1 Cut it into 4 big pieces
  2. Tamarind - a medium lemon sized.
  3. Turmeric powder - 1/2 tsp
  4. Salt to taste
  5. Sambar powder - 3/4 tsp
  6. Red chilly powder - 1/4 tsp
  7. Jaggery - 2 tsp (optional)
For seasoning:-
  1. Sesame Oil - 5 tbsp
  2. Mustard seeds - 1/2 tsp
  3. Fenugreek seeds - 1/4 tsp
  4. Curry leaves - few
  5. Asafoetida powder - a pinch
Take a pan, pre heat oil, add mustard seeds when it crackles, add fenugreek seeds, curry leaves, asafoetida powder and let it fry till golden brown. In the mean time, squeeze out the juice from tamarind and keep it aside. You may need nearly 2 cups of tamarind juice. When the ingredients becomes golden brown, add the tamarind water, turmeric powder, sambar powder, red chillies powder, salt and let it cook for 5 mts. Now add the cut mangoes in it and let it cook under low flame for 15 mts. A nice mixed aroma of mango, tamarind, sambar powder will come out of the kozhambu after 15 mts. Now add the jaggery. If necessary, mix 1/2 tsp of rice flour in 2 tbsp of water and pour it on top of it and let it boil for another 3 to 5 mts. Serve it hot with rice and potato curry will be a wonderful sidedish for this rice. Mangoes can be used as side dish for curd rice.
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