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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.
Course
Side Dish
Cuisine
Indian
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
people
Calories
158
kcal
Author
Sujatha Muralidhar
Ingredients
Prepping
1
cup
sun dried mangoes
/maavathal
1
lemon size
tamarind
½
cup
hot water
The making
2
tablespoon
sesame oil
1
teaspoon
black mustard seeds
1
teaspoon
urad dal
/skinless black gram
¼
cup
onion
chopped
¼
cup
garlic cloves
peeled
½
cup
tomato
rouchly chopped
1
teaspoon
red chili powder
3
tsp
coriander powder
3
cup
water
1½
teaspoon
salt
or as required
Instructions
Prepping
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.
The making
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.
Nutrition
Calories:
158
kcal
|
Carbohydrates:
20
g
|
Protein:
4
g
|
Fat:
8
g
|
Sodium:
943
mg
|
Potassium:
1064
mg
|
Fiber:
4
g
|
Sugar:
12
g
|
Vitamin A:
495
IU
|
Vitamin C:
17
mg
|
Calcium:
45
mg
|
Iron:
3.1
mg