Monday, 4 July 2016

Maangai Pulikuzhambu !



Yess.. Im Alive.. I was neither lazy nor procrastinating but I was really held up with lot of things. Firstly we all had a family chickenpox and took weeks  to recover from it. And then My son kept me really busy that made me stay away from these blogging world. Hope I would start posting regularly from now on.
I did make lot of  raw mango recipes and have lot of them sleeping in drafts to post. One of them is this yummy and tangy pulikuzhambu. It indeed tastes yummm with hot rice and ghee , paired with just papad. 
If you want to experiment some more kuzhambu recipes that are tangy and delicious then do check out these.
Vankaya Pulusu
Karunai Kizhangu Mochai Kuzhambu
Vendaikai More Kuzhambu
Sundaikai Vathakuzhambu


INGREDIENTS
  • 1 big raw mango (peeled and cubed)
  • 2 tbsp Oil
  • 1 tsp Mustard seeds
  • 1/2 tsp Cumin Seeds (Jeera)
  • a pinch of hing
  • 1/4 tsp Fenugreek seeds
  • 10 small garlic cloves
  • 1 medium onion (chopped finely)
  • 2 small tomatoes (chopped finely)
  • salt as needed
  • tamarind marble size (optional)
  • 1/2 tsp turmeric powder
  • 1/2 tsp Red chilli powder (raw)
  • 2 tsp Sambar powder / Kuzhambu Powder
  • 1 1/2 tsp  crushed jaggery
  • coriander to garnish

STEPS
  • Heat oil in a kadai, splutter the mustard seeds, and then add jeera, hing and fenugreek seeds.
  • After few seconds add the garlic and onions and saute till onions turns soft and translucent.
  • Add chopped tomatoes to it.

  • Once the tomatoes turn soft and then add the raw mango pieces, saute for few minutes.


  • Add a cup of water, close and allow to cook for 5 - 7 minutes.
  • Then add salt, turmeric powder, sambar powder (kuzhambu powder) and red chilli powder. 
  • Adjust water, add tamarind extract (only if needed depending on how sour your mangoes are).

  • Close and cook till the mangoes are cooked well, and the whole sauce turns nice and thick. 
  • Lastly add a tsp of jaggery, give a mix and turn off stove. 
  • Add chopped coriander leaves.
NOTES
  • Serve with hot rice with ghee/gingelly oil.
  • Pair it with some mild side dish like carrot, or just papad.
  • If your mangoes are very sour then skip the tamarind. I didnt use tamarind at all.
  • Use homemade chilli powder or sambar powder or kuzhambu powder. If you dont have any of these then add red chilli powder plus coriander powder. 
  • Add salt and tamarind only after the mangoes are almost cooked. 


With Love,

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