Mambazha Mor Kuzhambu (Ripe Mango Yogurt Curry) Recipe
Mambazha Mor Kuzhambu is a traditional South Indian curry made with ripe mangoes and yogurt, offering a delightful mix of tangy, creamy, and spicy flavors. This dish is particularly enjoyed in Tamil Nadu and Kerala during the mango season, where the fruit’s natural sweetness complements the tangy buttermilk base of the curry. The addition of spices like mustard seeds, cumin, and fenugreek enhances the curry’s depth, while the coconut paste gives it a luscious, velvety texture.
Perfect for a weekday lunch, Mambazha Mor Kuzhambu pairs beautifully with steamed rice and a side of vegetable thoran, like Chow Chow Thoran, along with crispy Elai Vadam for that authentic South Indian touch. Whether you’re new to South Indian cuisine or a seasoned cook, this recipe is sure to impress.
Ingredients for Mambazha Mor Kuzhambu
| Ingredient | Quantity |
|---|---|
| Ripe Mango | 1 (peeled and chopped into large pieces) |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Fresh Coconut | 1/4 cup |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Green Chilli | 1 (or substitute with dry red chili) |
| Curd (Dahi / Yogurt) | 1 cup |
| Salt | To taste |
| Coconut Oil | 1 teaspoon |
| Mustard Seeds | 1/2 teaspoon |
| Fenugreek Seeds (Methi Seeds) | 1/2 teaspoon |
| Curry Leaves | 1 sprig (as required) |
Preparation and Cooking Time
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 minutes | 15 minutes | 30 minutes |
Servings: 4
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Instructions for Mambazha Mor Kuzhambu
Step 1: Prepare the Coconut Paste
Start by preparing the coconut mixture for the curry base. In a mixer grinder, add the fresh coconut, cumin seeds, green chili, and salt. Grind everything together with about 1/2 cup of warm water to form a smooth paste. The warm water helps the coconut blend easily and results in a silky texture.
Step 2: Cook the Mangoes and Coconut Mixture
In a saucepan, add the chopped mango pieces, the freshly ground coconut mixture, and turmeric powder. Pour in about 1 cup of water, or enough to adjust the gravy to a thick, pouring consistency. Stir everything together and bring it to a boil over medium heat. Allow the mixture to simmer for 3–5 minutes until the mangoes soften and the flavors meld together. Turn off the heat and check for salt; adjust if necessary.
Step 3: Make the Tadka (Seasoning)
For the tadka, heat 1 teaspoon of coconut oil in a small frying pan over medium heat. Once the oil is hot, add mustard seeds and fenugreek seeds. Let them crackle and release their aroma. Quickly stir in curry leaves, and let them crisp up for a few seconds. Turn off the heat and pour the hot seasoning over the prepared Mambazha Mor Kuzhambu. Stir gently to incorporate the tadka into the curry.
Step 4: Add Yogurt and Final Mixing
Now, whisk 1 cup of yogurt (curd) until smooth. Gently add it to the curry, stirring to combine well. You can adjust the consistency of the curry by adding a little more water if needed. If you’re looking for a more sour note, you can add a little extra yogurt.
Step 5: Serve
Transfer the Mambazha Mor Kuzhambu to a serving bowl. Serve it hot alongside steamed rice, and pair it with a side of Chow Chow Thoran (a South Indian vegetable stir-fry) and Elai Vadam (crispy rice crackers) for an authentic and fulfilling South Indian meal.
Tips and Variations for Mambazha Mor Kuzhambu
-
Mango Variety: Use ripe but firm mangoes, such as Alphonso or Kesar, for the best flavor and texture. Overripe mangoes may turn mushy in the curry.
-
Spice Adjustments: If you prefer a spicier curry, increase the amount of green chili or add a pinch of red chili powder while grinding the coconut paste.
-
Vegan Option: To make this dish vegan, replace yogurt with coconut yogurt or any plant-based yogurt of your choice.
-
Consistency: The curry should be of a slightly thick consistency, similar to a pourable sauce. If it gets too thick after boiling, add more water to adjust.
-
Flavor Enhancers: For an additional layer of flavor, you can add a pinch of asafoetida (hing) while tempering the mustard seeds. This will give the curry an aromatic kick.
-
Coconut Paste Storage: If you have leftover coconut paste, it can be stored in the refrigerator for a couple of days or frozen for later use.
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | 120–150 kcal (approx.) |
| Carbohydrates | 15–18 g |
| Protein | 2–3 g |
| Fat | 8–10 g |
| Fiber | 2–3 g |
| Sodium | 200–300 mg |
| Sugar | 6–8 g |
Conclusion
Mambazha Mor Kuzhambu is a quintessential South Indian dish that beautifully combines the sweetness of ripe mangoes with the creamy tang of yogurt and the earthy flavors of freshly ground spices. Whether served with a simple bowl of steamed rice or as part of a larger festive meal, this recipe is sure to delight your senses and bring a taste of South India to your home. Enjoy the vibrant flavors of this dish that celebrates the best of seasonal fruits and aromatic spices!
