Mango Mor kuzhambu, south indian style, delicious yogurt curry made with ripened mangoes and spices. This bright yellow stew with curd, strikes a perfect balance of sweetness, sourness and spice. This delish curry is usually served with rice.
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Mor Kuzhambu | Yogurt based Stew
Mor Kuzhambu or mor kulambu is a not so spicy gravy made with curd (yogurt) or buttermilk. This mor kulambu can be made with many vegetables and also with some seasonal fruits. Check this fresh turkey berry | sundaikaai mor kuzhambu or this ashgourd | poosanikaai mor kuzambhu
The gravy for mor kulambu is spiced with a fresh coconut masala , topped with whisked yogurt and finished with a sizzling tempering. The making of this mor kuzhambu varies within regions.
Like this pineapple puliserry and papaya pachadi, both are popular yogurt based dishes made of ripe fruits from Kerala. Similar to our Tamilnadu style mor kulambu, but the spices that go into the making differ slightly.
Likewise Majjige huli and neer majjige , similar yogurt (curd) based dishes from Karnataka, again with a slight difference in the spices. While these dishes are from the South, North India has its own share of kadhi's like this Gujarati kadhi, Punjabi kadhi pakora, Rajasthani pakoda kadhi and list is long!
Ingredients to Make Mambazham Mor Kulambu
- Mangoes : the hero ingredient of this curry. I have used Rumani mango to make this mor kuzhambu. Rumani mangoes are slightly sour and also sweet, a perfect choice fo this gravy.
- Spice : This mor kuzhambu uses chilies, ginger, curry leaves along with chana dal, toor dal and coriander seeds, for a fresh masala paste along with coconut.
- Yogurt : i m using store bought fresh full fat yogurt along with buttermilk and water for this gravy.
- Tempering : coconut oil is preferred for tempering, along with mustard seeds, cumin, red chilies and lots of curry leaves.
Stepwise Instructions to Make Mor Kuzhambu
Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions
- Soak both the dals along with coriander seeds, cumin, chilies, curry leaves and ginger in water for a minimum of 20 minutes.
- Now take the soaked ingredients in a blender jar, add coconut to this and grind it to a smooth paste with enough water.
- In a heavy bottom pan, take chopped mangoes, add ½ cup of water to it and let it cook for 10 minutes in a medium heat.
- Now to this soft mangoes, add the ground coconut masala. Add 1 cup of water to the mixer jar, wash and add that water also to the pan.
- Add turmeric powder, salt and let this come to a boil and cook in a medium flame for the rawness of the spices to escape.
- After another 10 minutes, reduce the flame to simmer and add the whisked yogurt to this mor kuzhambu.
- Let it sit on the stove for 5 more minutes, then remove. Do not allow it to boil, the curry will curdle.
- Heat a tadka pan with coconut oil. Splutter mustard seeds, add red chillies, fenugreek seeds, curry leaves and finally cumin seeds.
- Pour this sizzling tadka over the mor kulambu and serve it warm with rice.
Wanna try this Mango Stew? PIN IT
Mango Mor Kuzhambu | Mambazha Mor Kuzhambu | Mango Yogurt Stew
- Indian style mixie or any heavy blender
- 1 rumani mango | 230 grams of ripened mango chunks use any ripe mango with a slight taste of sourness
- 1 cup thick yogurt full fat
- ½ cup water
- ¼ teaspoon turmeric powder
- 1 teaspoon salt or to taste
For Coconut Masala
- ¼ cup fresh coconut
- 4 green chilies
- 1 inch ginger
- 1 tablespoon chana dal/gram dal/Kadalai paruppu
- 1 teaspoon Tuvar dal/toor dal/Tuvaram paruppu
- 1 teaspoon cumin seeds/jeera
- 2 teaspoon coriander seeds/dhaniya
- few curry leaves
- 2 teaspoon coconut oil
- ½ teaspoon mustard seeds/kadugu
- ½ teaspoon cumin seeds/jeera
- 2 red chilies broken
- few curry leaves
- First let us soak both the dals, along with coriander seeds, cumin seeds, green chilies, ginger and curry leaves in ½ cup water for the masala. Let this soak for a minimum of 15 minutes.
- Mix the curd and water in a wide bowl. Use a whisk, combine it all together in to uniform liquid
- Wash , peel and chop the flesh of the mango into chunks. Use a mango that is sweet and slightly sour. The rumani variety of mango is small, round variety and has a mild sourness to it.
Let us make the masala paste
- Take the soaked dals and other ingredients in a blender jar, along with that soaked water, add fresh coconut and grind it to a fine paste. No need to add water as we are taking it along with the soaking water. Keep aside until use
Now let us make the gravy!
- In a heavy bottom pan, take the chopped mangoes along with ½ cup of water. Cook this until the mangoes turn a bit soft. It will take around 5-8 minutes in a medium flame.
- Once the mangoes turn soft, add the ground coconut masala to this. Add 1 cup of water to the mixer jar, wash and add that water also to the pan. Mix well.
- Now to this add salt and turmeric powder. Mix well and allow this to cook in a medium flame until the rawness of the fresh masala escapes.
- Once the rawness escapes, that takes about another 8-10 minutes. Reduce the flame to simmer. Add the whisked yogurt to this and mix well.
- After adding curd mix, the gravy shouldn't boil, as it will curdle the gravy and liquify it. So keep the flame to absolute minimum
- Once you see bubbles around the edges of the pan, take it off the heat.
Let us add Tadka
- Heat coconut oil in a tadka pan, once hot splutter mustard seeds, add curry leaves, fenugreek seeds and broken red chilies finally add cumin seeds and pour this sizzling tadka over the morkuzhambu.
- Serve this delicious mor kuzhambu with rice. I served this as a side to mixed vegetable pulav made on a weekday.
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.