Maambazham Kuzhambu is a delicious dish when had with rice and ghee.
You can make this with fully ripe mango or partially ripe ones. Works best with the small yellow mango as we can just drop the whole mango in the Kuzhambu and it will get cooked as a whole. But I didn't have the small ones hence used big size ones, just cut the sides into big chunks and dropped the middle part with the seed as is.
Ingredients Required:
Mango - 1 big or 2 small
Tamrind - gooseberry size or 1 tbspl tamarind paste
Sambhar Powder - 2 tsp
Turmeric powder - 1 tsp
Cooked toor dhal - 1/4 cup, mashed
Sesame Oil / ghee - 1 tblsp
Mustard seeds - 1 tsp
Red chilli - 1
Fenugreek seeds - 1/2 tsp
Curry leaves - few
Hing - pinch
Salt - as required
How to make:
If using small mango, make couple of slits on the sides.
If using big mango, chop the sides into big chunks and keep the middle part with the seed as is.
Soak the tamarind in 2 cups of water and extract the pulp water from it.
Boil the tamarind water with salt and turmeric powder.
Add the mangoes and allow to cook for 5 minutes or till the mangoes and well cooked.
Make a slurry out of the sambar powder and 2 tblsp water and add this to the mixture.
Allow to cook for another 10 minutes till the raw smell goes away.
Add the well mashed dhal and bring to a boil. Switch off
In another small pan, heat the oil or ghee and add the mustard seeds. Allow to splutter.
Add the chilli, fenugreek seeds, hing and curry leaves.
Season the sambhar.
Serve hot with rice and ghee.
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