RAW MANGO MORKUZHAMBU
| Servings | Prep Time |
| 3people | 20min |
| Cook Time |
| 10min |
|
|
Ingredients
- 1number Raw Mango
- 1/2number cucumber
- 1.5cups curd
- 1/2tsp Turmeric Powder
- To tatse salt
To grind
- 1/4cup Grated Coconut
- 3number red chillies
- 1/2tsp cumin
- 1/4tsp Roasted Fenugreek
TO TEMPER
- 1/2tsp mustard
- 1/2tsp urad dal
- 1sprig curry leaves
- 1/2tsp asafoetida
- 1number Red Chilly
Instructions
- 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.
Recipe Notes
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.
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Use coconut oil for more taste.