This is a traditional kuzhambu made with sun-dried raw mango which is called as mangai vathal/mangai vatral/maavattal useful in treating nausea and morning sickness.
Mangai vatral / Maavattal - 1/2 cup
Tamarind - a marble sized ball
Pepper - 3/4 tsp.
Dry red chillies - 1 or 2
Urad dhal - 2 tsp.
Curry leaves - a fistful
Grated coconut-1 tablespoon
Mustard seeds - 1/2 tsp.
Turmeric powder - 1/2 tsp.
Gingelly oil - 3 tablespoons
Hing
Salt
METHOD:
Cook maavattal in boiling water until soft. Mash it gently.
Soak tamarind in lukewarm water and extract pulp.(use tamarind depending on the sourness of the vatral)
In a heavy-bottomed pan, heat a spoon of gingelly oil and fry pepper, chillies, and urad dhal until golden brown. Now add, curry leaves and saute well till it changes its colour. When cool grind it alongwith grated coconut, in a mixie, to a paste.
In the same pan, heat the remaining oil, add mustard seeds. When it splutters, pour in the cooked mangai vatral alongwith water, tamarind extract,turmeric powder, hing and allow it to boil for five minutes. Now add the ground paste and let it boil till it thickens. Maavattal kuzhambu is ready.
Mustard seeds - 1/2 tsp.
Turmeric powder - 1/2 tsp.
Gingelly oil - 3 tablespoons
Hing
Salt
METHOD:
Cook maavattal in boiling water until soft. Mash it gently.
Soak tamarind in lukewarm water and extract pulp.(use tamarind depending on the sourness of the vatral)
In a heavy-bottomed pan, heat a spoon of gingelly oil and fry pepper, chillies, and urad dhal until golden brown. Now add, curry leaves and saute well till it changes its colour. When cool grind it alongwith grated coconut, in a mixie, to a paste.
In the same pan, heat the remaining oil, add mustard seeds. When it splutters, pour in the cooked mangai vatral alongwith water, tamarind extract,turmeric powder, hing and allow it to boil for five minutes. Now add the ground paste and let it boil till it thickens. Maavattal kuzhambu is ready.
NOTE:This kuzhambu is made with gingelly oil.
மாங்காய் வற்றல் குழம்பு வெகு அருமை. பகிர்வுக்கு நன்றிகள்.
ReplyDeleteMouth watering post. Paruppu thogaiyal along with this kuzhambu is an ideal combo.
ReplyDeleteVery traditional recipe. I love to have this with pappad and thanks for sharing.
ReplyDeleteyummy yummy
ReplyDeleteThank you for posting a very traditional recipe...
ReplyDeleteI have always followed your recipe when it comes to making theendai thogayal, vepampoo rasam,...it always comes out well
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Thank you for this recipe. I was looking for an authentic mangavathal kozhambu. Followed it and it came out very tasty.
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