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Home » Mango Recipes » Mango Mor Kuzhambu | Mambazha Mor Kuzhambu | Mango Yogurt Stew

Mango Mor Kuzhambu | Mambazha Mor Kuzhambu | Mango Yogurt Stew

Apr 16, 2023 · Modified: Jan 7, 2025 by Priya_Srinivasan ·

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Mango yogurt stew pin

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.

Mambazham Mor kuzhambu

Mango more kuzhambu | Mambazham mor kuzhambu | Mango puliserry | Mango mor curry | Spicy curry with mangoes | How to make mambazham mor kuzhambu | Tamil brahmin style mor kuzhambu with mangoes | Tambrahm recipe | Curry with mangoes | Recipe for mor kuzhambu with ripened mangoes

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  • Mor Kuzhambu | Yogurt based Stew
  • Ingredients to Make Mambazham Mor Kulambu
  • Stepwise Instructions to Make Mor Kuzhambu
  • Wanna try this Mango Stew? PIN IT
  • Recipe
  • Mango Mor Kuzhambu | Mambazha Mor Kuzhambu | Mango Yogurt Stew

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.

Ripe mango buttermilk stew

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.
Ingredients for mango mor kulambu
  • 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.
How to make mambazha mor kuzhambu
  • 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.

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ripe mangoes yogurt stew

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Mango yogurt stew pin

Recipe

Recipe for mango mor kuzhambu

Mango Mor Kuzhambu | Mambazha Mor Kuzhambu | Mango Yogurt Stew

Mango Mor kuzhambu, a 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.
5 from 23 votes
Print Pin Rate
Course: Festive, Lunch, Main Course
Cuisine: Indian, Kerala cuisine, South-Indian
Keyword: How to make mor kuzhambu with mangoes, Mambazham recipe, Mango recipe, Mor Kuzhambu recipe, Ripe mango recipe, Seasonal recioe, Tamil brahmin style mor kuzhambu
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 40 minutes minutes
Servings: 4 people
Calories: 113kcal

Equipment

  • Indian style mixie or any heavy blender

Ingredients

  • 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

Tempering

  • 2 teaspoon coconut oil
  • ½ teaspoon mustard seeds/kadugu
  • ½ teaspoon cumin seeds/jeera
  • 2 red chilies broken
  • few curry leaves

Instructions

  • 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.

Nutrition

Calories: 113kcal | Carbohydrates: 12g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 765mg | Potassium: 162mg | Fiber: 4g | Sugar: 5g | Vitamin A: 205IU | Vitamin C: 7mg | Calcium: 100mg | Iron: 1mg

Disclaimer

I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.

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    5 from 23 votes (14 ratings without comment)

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  1. Indian Khana

    May 25, 2010 at 2:44 pm

    Yummy...anything with mango is always yummy to eat..this looks too gud

    Reply
  2. Priya Suresh

    May 25, 2010 at 7:48 pm

    Woww Priya, wat a super delicious morekuzhambu, yenga amma ippadi morekuzhambu vaipanga mango season'la...Superaa irruku..

    Reply
  3. lata raja

    May 25, 2010 at 8:43 pm

    I just saw so many varieties this time in India, though was forbidden to taste 🙁 Love the kuzhambhu...smack!

    Reply
  4. Unknown

    May 25, 2010 at 10:45 pm

    Priya, that looks one yummy recipe. I have never cooked with ripe mangoes, i mean never made curry out of it, so it will be something good to try 🙂

    Reply
  5. Priya dharshini

    May 26, 2010 at 2:54 am

    nakku uruthu enga...chance ye ella nice kulambu..

    Reply
  6. Sindhura

    May 26, 2010 at 9:53 am

    mmmmm...Yummy.Love this preparation.....
    Do drop in sometime n request u to add me in ur blog roll

    Reply
  7. Vaishali

    April 17, 2023 at 4:16 am

    5 stars
    The Mango curry sounds yummy. With the Mango season now. it is a perfect curry to try, It reminds me of the Gujarati Fajeto, which is on similar lines. I will definitely give this curry a try- maybe this week itself..Thanks for sharing.

    Reply
  8. Kristen Nanna

    April 17, 2023 at 8:54 pm

    What does nos mean in the recipe?

    Reply
    • Priya_Srinivasan

      April 17, 2023 at 11:20 pm

      Hi Kristen, it means number. here it is 1 number rumani mango
      Sorry will add a better quantity to mention. Thank you for reaching out.

      Reply
  9. Srividhya Gopalakrishnan

    June 27, 2023 at 4:46 am

    5 stars
    Love recipes using seasoning fruits and veggies. Mor kuzhambu with mangoes sounds interesting and yum as well. Will try it out for sure.

    Reply
  10. Kalyani

    February 25, 2025 at 9:52 am

    5 stars
    Mambazha Mor Kuzhambu sounds and looks fantastic, Priya. I have tried the Gujrati kadhi with mango, and namma morkozhambu seems delightful too!

    Reply
  11. Mayuri Patel

    February 26, 2025 at 3:04 pm

    5 stars
    I've got a few mangoes that will be ripe soon. I'm going to try this mango mor kuzhambu as I love both mangoes and yogurt based curries or kadhi.

    Reply
  12. Neha (My Culinary Expressions)

    February 26, 2025 at 3:33 pm

    5 stars
    Aamras and summers are inseparable! Like you, I always soak mangoes in water for a while before cutting them. We love enjoying aamras with poori and can't wait for mango season to be in. A sprinkle of cardamom powder goes a long way.

    Reply
  13. Neha (My Culinary Expressions)

    February 26, 2025 at 3:37 pm

    5 stars
    Tbis mango mor kuzhumbu looks so much like Punjabi dahi kadhi as you rightly have mentioned so. Will definitely want to try it out and for the recipe and its tips, will visit your post again.

    Reply
  14. Preethi Prasad

    February 26, 2025 at 3:42 pm

    5 stars
    Mango Mor Kulambu Sounds interesting and yummy . I am bookmarking this recipe. I love all recipes with mangoes .

    Reply
  15. Archana

    February 28, 2025 at 12:36 pm

    5 stars
    Wow, this is delicious. I love mor kuzhambu; adding mangoes will make it more delicious and seasonal. Since there are enough mangoes outside my window, we will enjoy a flavourful curry often.

    Reply
  16. Seema

    March 02, 2025 at 1:19 pm

    5 stars
    Super o Super! i have had nendrapazham morkozhambu, but never ever imagined mango one. This was truly amazing and loved every bit.

    Reply

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