Mambazha Mor Kuzhambu (Mango Yogurt Curry) – A South Indian Delight
Mambazha Mor Kuzhambu, also known as Mango Pea Cooker, is a rich and tangy South Indian curry made from ripe mangoes, coconut, and yogurt. This dish, traditionally known as Pulissery in Kerala, offers a delightful combination of flavors and textures, featuring the sweetness of mangoes balanced by the creamy yogurt base. Typically served with steamed rice, it’s an ideal accompaniment to any South Indian meal. In this recipe, we prepare the Mor Kuzhambu using just the perfect blend of spices and fresh ingredients, making it a must-try in every household.
This vibrant dish can be enjoyed as a wholesome lunch or dinner, and is commonly paired with a variety of vegetable side dishes such as Chow Chow Thoran, a crisp vegetable stir-fry, and Elai Vadam, a type of crunchy flatbread, for a complete meal.
Course: Lunch
Cuisine: South Indian
Diet: Vegetarian
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Ripe Mango | 1, peeled and chopped into big pieces |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Fresh Coconut | 1/4 cup |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Green Chili | 1, or fry red chili |
| Curd (Dahi / Yogurt) | 1 cup |
| Salt | To taste |
| For Seasoning / Tadka | |
| Coconut Oil | 1 teaspoon |
| Mustard Seeds (Rai / Kadugu) | 1/2 teaspoon |
| Methi Seeds (Fenugreek Seeds) | 1/2 teaspoon |
| Curry Leaves | A sprig, as required |
Instructions:
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Preparation: Begin by prepping all the ingredients. Peel and chop the mango into large pieces. Keep the fresh coconut, cumin seeds, and green chili ready for grinding.
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Make the Coconut Paste: In a mixer grinder, combine the fresh coconut, cumin seeds, green chili (or red chili if preferred), and salt. Add about half a cup of warm water and grind it all together into a smooth paste. The warm water helps to make the coconut paste smoother and easier to blend.
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Cook the Mor Kuzhambu: In a saucepan, add the chopped mango pieces along with the coconut paste, turmeric powder, and enough water to adjust the gravy to a thick, pouring consistency. Bring this mixture to a boil, simmer for 3 to 4 minutes, and then turn off the heat. Taste the curry and adjust the salt as needed.
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Season the Curry: To prepare the tadka (seasoning), heat a tadka pan over medium heat. Add coconut oil and let it warm up. Once the oil is hot, add mustard seeds and fenugreek seeds. Allow them to crackle and release their aroma. Stir in the curry leaves and turn off the heat.
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Final Touches: Pour the prepared tadka over the Mor Kuzhambu and give the curry a good stir to mix the flavors.
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Serve: Transfer the Mambazha Mor Kuzhambu to a serving bowl and serve it hot. It pairs wonderfully with Steamed Rice, Chow Chow Thoran, and Elai Vadam for a complete and satisfying meal.
Nutritional Information (Approximate):
| Nutrient | Amount per Serving (1/4th Recipe) |
|---|---|
| Calories | 180 kcal |
| Protein | 2 g |
| Carbohydrates | 28 g |
| Fat | 10 g |
| Fiber | 2 g |
| Sodium | 100 mg |
Notes:
- This recipe is highly versatile; you can include other vegetables like drumstick, lady’s finger (okra), or carrots to enhance the flavor and texture.
- The choice of yogurt is important to balance the tanginess with the sweetness of the mangoes, making it a delicious and creamy curry.
- To make this dish vegan, substitute the yogurt with a dairy-free version or coconut yogurt.
Enjoy this South Indian classic that adds an exotic, refreshing touch to any meal. The subtle sweetness of ripe mangoes combined with the richness of yogurt makes this Mambazha Mor Kuzhambu a beloved dish in many households.
