I have never tasted this before. When my MIL told me to try making this one, I was really confused whether to try it or leave it. As we say necessity is the mother of invention, I ran of vegetables and left with 1 ripe mango. So thought of trying this one today. Surprisingly, it tasted really good. Here is the recipe.
Tamarind - a medium lemon sized.
Take a pan, pre heat oil, add mustard seeds when it crackles, add fenugreek seeds, curry leaves, asafoetida powder and let it fry till golden brown. In the mean time, squeeze out the juice from tamarind and keep it aside. You may need nearly 2 cups of tamarind juice. When the ingredients becomes golden brown, add the tamarind water, turmeric powder, sambar powder, red chillies powder, salt and let it cook for 5 mts. Now add the cut mangoes in it and let it cook under low flame for 15 mts. A nice mixed aroma of mango, tamarind, sambar powder will come out of the kozhambu after 15 mts. Now add the jaggery. If necessary, mix 1/2 tsp of rice flour in 2 tbsp of water and pour it on top of it and let it boil for another 3 to 5 mts. Serve it hot with rice and potato curry will be a wonderful sidedish for this rice. Mangoes can be used as side dish for curd rice.
looks delicious.Making it with ripe mango is new to me..
Thanks Maheswari, yep, it was new to me when my MIL told me the recipe. But after trying this, I will do it very often.
I love vatthal kozhumbu.. with mango! Amazing addition.. ur MIL has a great creativity! Also the tip on taking the mango pieces out and eating with curd rice tempts me even more!