Maambazham Morkuzhambu | Mango Buttermilk stew
Maambazham Mor kuzhambu is a delicious kuzhambu made with ripe mangoes. The tanginess of the buttermilk along with the sweetness of the mangoes makes this Mango More kuzhambu everyone's favorite.
Servings: 6 servings
- 1 large Mango ripe (skin removed and chopped)
- 2 cups Buttermilk sour
- ½ tsp Turmeric powder
- 4 Red chilies adjust based on your preference
- ½ tsp Fenugreek seed
- ½ cup Coconut grated
- 1 tbsp Rice
- 1 tsp Coconut oil
- to taste Salt
To temper –
- 2 tsp Coconut oil
- 1 tsp Mustard seeds
- few Curry leaves
Soak the rice in a little water for about 10 minutes.
Remove the skin of the mangoes and chop into 1 inch pieces. In a small sauce pan, add the chopped mangoes and about a cup of water along with a pinch of turmeric powder and cook until the mangoes are soft. It does not take too long as the mangoes are ripe. Turn off the flame and let it cool down. You can mash the mangoes with a ladle or leave it as chunks if preferred.
In a small pan, heat 1 tsp of oil and fry the fenugreek seeds and red chilies until brown and aromatic. Turn off the flame and then grind it along with the soaked rice and coconut to a smooth paste.
Mix the paste with the sour buttermilk and whisk it well. Now add the cooled down mango pulp and heat it on flame. Make sure you cook the morekuzhambu in low heat or else the buttermilk will curdle. Add turmeric powder and salt and let the mixture come to a boil. You will notice that the morkuzhambu has thickened by now. Do not let the morkuzhambu boil for too long.
Heat the coconut oil to temper and add the mustard seeds and curry leaves. Add it to the morkuzhambu and mix well.
I served the Maambazham Morkuzhambu with rice and vazhakkai (raw banana) curry.
Calories: 138kcal | Carbohydrates: 15g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 9mg | Sodium: 89mg | Potassium: 286mg | Fiber: 2g | Sugar: 11g | Vitamin A: 791IU | Vitamin C: 56mg | Calcium: 100mg | Iron: 1mg