Puli Manga Kuzhambu Recipe – South Indian Spicy Mango Curry
Description:
Puli Manga Kuzhambu, a beloved South Indian curry, is an invigorating blend of raw mangoes and tamarind, simmered into a tangy, spicy concoction. The magic of this dish lies in the balance of flavors — the tartness from the raw mangoes, the earthy depth from fenugreek seeds, and the sweetness of jaggery. With the added kick from green chilies, the savory richness of curry leaves, and a touch of asafoetida, this curry provides a delightful explosion of tastes that are traditional to Tamil Nadu cuisine. Whether served with steamed rice or parotta, this dish is sure to brighten any meal with its bold flavors.
Cuisine:
Tamil Nadu, South India
Course:
Lunch / Main Dish
Diet:
Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tamarind Water | 1 ½ cups |
| Mango (Raw), diced with skin | 1 cup (about 1 large raw mango) |
| Ginger, chopped | 2 tablespoons |
| Green Chillies, chopped | 2 tablespoons |
| Turmeric powder (Haldi) | ½ teaspoon |
| Red Chilli powder | ½ teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Asafoetida (Hing) | ¼ teaspoon |
| Jaggery | 3 tablespoons |
| Sesame (Gingelly) Oil | 1 tablespoon |
| Mustard seeds (Rai/Kadugu) | ¼ teaspoon |
| Methi Seeds (Fenugreek) | ¼ teaspoon |
| Curry leaves, finely chopped | 2 sprigs (approximately 10 leaves) |
| Salt | To taste |
Preparation Time:
20 minutes
Cooking Time:
40 minutes
Instructions:
-
Prepare the Aromatics:
Begin by heating 1 tablespoon of sesame (gingelly) oil in a pressure cooker. Once the oil is hot, add ¼ teaspoon of mustard seeds and ¼ teaspoon of fenugreek seeds. Let them crackle and release their aroma. -
Sauté the Spices and Vegetables:
Stir in the asafoetida (hing), finely chopped curry leaves, ginger, and green chilies. Sauté the ingredients for about 30 seconds, allowing them to release their fragrant oils. -
Add the Dry Spices and Mango:
Next, add ½ teaspoon of turmeric powder, 1 teaspoon of coriander powder, ½ teaspoon of red chili powder, and 1 cup of diced raw mango (with skin). Stir these ingredients well to coat the mango in the spices. -
Incorporate Tamarind and Jaggery:
Pour in 1 ½ cups of tamarind water and 3 tablespoons of jaggery, which will give the dish a balanced sweet-tangy flavor. Add salt to taste at this point, ensuring that the seasoning is balanced with the other ingredients. -
Pressure Cook:
Cover the pressure cooker and cook the Puli Manga Kuzhambu for about 3 to 4 whistles. The pressure cooker will help soften the raw mango and meld all the flavors together. Once done, turn off the heat and allow the pressure to release naturally. -
Mash and Finalize the Gravy:
Once the pressure has released, open the cooker and gently mash the mango pieces with the back of a spoon or ladle. This will help thicken the curry and enhance the texture. Stir everything together to create a thick, flavorful kuzhambu gravy. -
Adjust the Taste:
Taste the curry and adjust the salt, jaggery, and spices as needed to suit your personal preference. If you desire a slightly sweeter or spicier taste, feel free to add more jaggery or chili powder. -
Serve:
Transfer the Puli Manga Kuzhambu to a serving bowl and serve hot, ideally with steamed rice or Kerala parotta. For a complete South Indian meal, pair this curry with a side of jackfruit poriyal or a crisp papad.
Serving Suggestions:
Puli Manga Kuzhambu is best enjoyed with:
- Steamed Rice: The perfect base to soak up the tangy curry.
- Kerala Parotta: A flaky, soft flatbread that pairs wonderfully with this spicy curry.
- Jackfruit Poriyal: A lightly spiced stir-fried jackfruit dish, adding texture and flavor to your meal.
Nutritional Information (per serving):
| Nutrient | Value |
|---|---|
| Calories | ~150-200 kcal |
| Protein | ~2 g |
| Carbohydrates | ~30 g |
| Fiber | ~5 g |
| Fat | ~6 g |
| Sodium | ~200 mg |
| Sugar | ~6 g |
Tips for the Perfect Puli Manga Kuzhambu:
- Adjust the Tamarind: If you like the curry to be more tangy, you can increase the amount of tamarind water. However, balance it with jaggery to avoid making the dish overly sour.
- Roasting the Spices: If you prefer a more intense flavor, lightly dry roast the coriander powder and fenugreek seeds before adding them to the curry. This adds depth and enhances the flavors.
- Serving Variations: While steamed rice is the classic accompaniment, Puli Manga Kuzhambu also pairs well with a side of crispy fried fish or papad for a more hearty meal.
This traditional Tamil Nadu recipe for Puli Manga Kuzhambu is a true celebration of South Indian flavors, combining sweet, sour, and spicy elements into a comforting and satisfying curry. Perfect for a weekend lunch or any occasion, this dish brings a piece of Tamil heritage straight to your table. Enjoy the burst of flavors with every bite!
