Raw Mango Kuzhambu / Gravy

Raw Mango Kuzhambu is a tangy and flavorful South Indian gravy that perfectly balances the sourness of raw mangoes with the rich aroma of traditional spices. This dish is a staple in many households during the mango season and pairs wonderfully with steamed rice.

Raw mangoes are a seasonal delight and are loaded with vitamins and antioxidants. They bring a natural tanginess to dishes, making them a favorite ingredient in South Indian cuisine.

Ingredients:

• Raw mango diced - ½ cup
• Oil - 2 tsp.
• Mustard - ½ tsp.
• Onions - ¼ tsp.
• Turmeric powder - ½ tsp.
• Salt - as needed
• Curry leaves - a handful

For Grinding:

• Oil - 1 tsp.
• Ured dhal - 1 tsp.
• Channa dhal - 1 tsp.
• Cumin seeds - ½ tsp.
• Dhania seeds - ½ tsp.
• Red chilies - 2
• Sambar powder - 1 tsp.
• Onion - 1 (chopped finely)
• Tomatoes - 2 (chopped finely)
• Grated coconut - ¼ cup

Method:

• Heat oil in the pan and add cumin seeds, dhania seeds, ured and channa dhals and red chillies.
• When channa dal turns golden in colour, add onions and fry till onions turn transparent.
• Add tomatoes and fry till tomatoes turn mushy.
• Now switch of the stove and add grated
• When the mixture cools down, grind the mixture by adding little water and keep aside.
• Now, take oil for making kuzhambu and heat it in a pan.
• Add mustard seeds and when the mustard splutters, add curry leaves and fry for a second.
• Add finely chopped onions and fry till onions turn transparent.
• Now add cooked raw mango and fry for a minute or two.
• Add ground mixture and add 2 cups of water.
• Cook till the kuzhambu thickens and switch off the flame.
• Serve hot with cooked rice.