This tangier Dry mango kuzhambu could be your rescue recipe when you run out of vegetables and still you require to make a vegetarian menu. The best substitute for your regular everyday South Indian cooking.
Summer months need not be cursed for it very hot temperature as it also brings precious mangoes along with it. As my parents have mango trees in our home, my mom starts pickling as soon as the mango season starts, from the baby ones to the dried versions.
We pickle some lots of mangoes, some of them will get distributed among our friends and relatives, some we leave them in the tree to get ripen mangoes and the rest will make into the sun-dried.
For sun drying, mangoes are cut into slabs, soaked in salt and sun-dried till they become crisp. These can be stored for the rest of the year. I went with the store-bought sun-dried mangoes, till they provide the best results and I’m quite happy with this.
Store bought sun dried mangoes may have more salt content, so soak it in warm water for about 10 minutes, to remove excess salt. Since it is already processed, it can be added to the kuzhambu at final stage of processing.
How to make Maa vathal kuzhambu
Soak sun dried mangoes for 10 minutes, remove excess salt and keep aside. Chop onion and tomatoes. Soak tamarind and extract juice and keep aside. Peel garlic and keep aside.
Heat oil in a pan, add black mustard seeds, urad dal(skinless black gram) and wait for the mustard to get splutter. Then add onion, galic cloves and saute till it becomes soft and tender.
Then add tomatoes and saute further.
When tomatoes turn mushy, add red chili powder and coriander powder and in medium flame cook for a minute.
Then add extracted tamarind, water and salt. Bring this mixture to boil. Once the kuzhambu stops leaving out raw smell, and add soaked sun dried mangoes which have cut into desired sizes.
Allow the kuzhambu to cook for another 5 minutes in simmer flame or until it thickens. Serve hot with rice.
Dry mango kuzhambu
- 1 cup sun dried mangoes /maavathal
- 1 lemon size tamarind
- 1/2 cup hot water
- 2 tbsp sesame oil
- 1 tsp black mustard seeds
- 1 tsp urad dal /skinless black gram
- 1/4 cup onion chopped
- 1/4 cup garlic cloves peeled
- 1/2 cup tomato rouchly chopped
- 1 tsp red chili powder
- 3 tsp coriander powder
- 3 cup water
- 1½ tsp salt or as required
- Soak sun dried mangoes for 10 minutes, rinse and remove excess salt. And set aside.
- Soak tamarind in hot water for 10 minutes. Extract the juice and set aside.
- Over medium heat, place a pan. Add sesame oil, black mustard seeds, and urad dal.
- Wait until mustard seeds splutter.
- Then add onion and garlic. Saute until it becomes soft and tender.
- Then add tomatoes, and stir until tomato becomes mushy.
- Now add red chili powder and coriander powder and cook for a minute.
- Then add extracted tamarind, water and salt. Bring this mixture to boil.
- Once the kuzhambu stops leaving out raw smell, and add drained dried mangoes.
- Allow the kuzhambu to cook for another 5 minutes in simmer flame or until it thickens. Serve hot with rice.
Tips and Variations:
Maavathal usually can be stored upto a year, make sure you are storing it in airtight container.
Have you checked the recipe of making onion vadagam in you own oven?