RAW MANGO MORKUZHAMBU
Morkuzhambu is a tasty yogurt based gravy slightly sour in taste. Usually made with Ash gourd, Lady’s Finger or Chayote, this one with raw mango along with cucumber adds a special taste and flavour to the gravy. I have Ash Gourd Morkuzhambu already in my blog, but this recipe I was tempted to make since it is mango season now. Totapuri mango is best for this recipe as it is sour and mildly sweet as well. Cucumber adds a nice balance to the taste and it tastes awesome with any variety rice. Do not over boil the gravy as it tends to get thinner and taste would also be not nice. My never ending love of mangoes in any form saw a new recipe this season and this was enjoyed by all at home. Since we make South Indian food most of the time at home, it becomes difficult to decide what to make for lunch each day and this was a different recipe which I tried this time.
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Normally served with rice or Variety Rice, you can also make this as a side dish for Idyappam or Sevai. It can also be served with Adai or Pesaruttu as well. Mangoes were in full swing this season and I could make Vadu Mangai, Mango Pickle, Mango Thokku and this gravy besides eating them as a whole with salt and red chilli powder. It is always good to eat the products of the season and enjoy them fully. As also we can make vathal or sun dry the mango pieces and make a tamarind gravy out of it with spices to go with rice. As it goes I served this with Raw plaintain curry, and rice and the aroma was unimaginable. Do try this out and let me know.
| Prep Time | 20 min |
| Cook Time | 10 min |
| Servings |
people
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- 1 number Raw Mango
- 1/2 number cucumber
- 1.5 cups curd
- 1/2 tsp Turmeric Powder
- To tatse salt
- 1/4 cup Grated Coconut
- 3 number red chillies
- 1/2 tsp cumin
- 1/4 tsp Roasted Fenugreek
- 1/2 tsp mustard
- 1/2 tsp urad dal
- 1 sprig curry leaves
- 1/2 tsp asafoetida
- 1 number Red Chilly
Ingredients
To grind
TO TEMPER
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- Chop mango and cucumber
- In a vessel and water and cook them with turmeric powder.
- Cook till soft and tender. Strain the water and set aside.
- Place in a blender jeera, roasted fenugreek and grated coconut.
- Grind to a fine paste.
- Whisk the curd and transfer it to a cooking vessel.
- Add the ground paste along with salt.
- Cook for 5 minutes.
- Add the cooked vegetables.
- Temper with oil, mustard, urad dal, asafoetida, red chilly and curry leaves.
- Transfer it to the gravy.
- Serve hot with curry and rice.
You can add ash gourd in place of cucumber.
Use medium sour curd as the mango will be sour as well.
Tempering with urad dal adds a crunch to the gravy.
Use coconut oil for more taste.
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