Dry mango kuzhambu
Dry mango kuzhambu could be your rescue recipe when you runs out of vegetables and still you require to make a vegetarian menu. A best substitute for your regular everyday South Indian cooking.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
- 1 cup Sun dried mangoes /maavathal
- 1 lemon size Tamarind
- 1 Onion
- 1 Tomato
- 1 pod Garlic
- 2 tbsp Cooking oil
- 1 tsp Black Mustard seeds
- 1 tsp Skinless black gram /urad dal
- 1 tsp Cumin Seeds
- 1½ tsp Salt or as required
. 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 mustard, urad dal, cumin seeds and wait for the mustard to get splutter. Then add onion and saute till it becomes soft and tender.
Then add tomatoes, add garlic and saute further.
When tomatoes turn mushy, add 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.
Calories: 158kcal | Carbohydrates: 20g | Protein: 4g | Fat: 8g | Sodium: 943mg | Potassium: 1064mg | Fiber: 4g | Sugar: 12g | Vitamin A: 495IU | Vitamin C: 17mg | Calcium: 45mg | Iron: 3.1mg