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My grandaunt's recipe for Mango Moar Kuzhambu : Tamil style Ripe Mango Kadhi

Last week I was in Chennai, I had the good fortune to eat at my grandaunt's place. She is my father's Maami, around 75 years of age and she is one of the best cooks in our family and even a simple weekday meal at her place will pretty much end up being a feast because of the number of dishes on the
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Cook Time 30 minutes
Total Time 30 minutes
Servings: 4 serving
Course: Main Course
Cuisine: south indian
Ingredients Method Notes

Ingredients
  

  • 4 chillies dried red
  • 2 tsps cumin seeds (jeera)
  • 2 tbsps tur dal dry
  • 1/4 cup coconut scrapings
  • 500 grams mangoes large (3) Banganapalli
  • 2 cups water
  • 1 tsp salt (or to taste)
  • 2 cups yogurt sour whisked (with 1 cup water)
For tempering
  • 2 tsps coconut oil vegetable oil or
  • 1/4 tsp fenugreek seeds (methi / vendhayam)
  • 2 sprigs curry leaves
  • 2 chillies dried red broken into halves
  • 1/2 tsp mustard seeds

Method
 

  1. Soak the 4 red chillies, cumin seeds, tur dal in some warm water for 30 mins-1 hour and grind to a fine paste along with the coconut, using up to half cup of water or so.
  2. In a wide pan, bring 2 cups of water to a boil. Cut each mango into two halves, very close to the stone. No need to peel the fruit. Place all 6 mango chunks in the boiling water gently, adding the ground masala to this along with the salt.
  3. Bring to a simmer and let this cook for roughly 10 minutes, until mango flesh is soft and cooked but not falling apart.
  4. Add the thinned yogurt to this. Stir gently and bring to a simmer on medium to low flame. Remove from flame and keep aside.
  5. For tempering, heat the coconut oil in a tempering ladle or small kadai. Add the fenugreek seeds, curry leaves, red chillies, mustard seeds. Once mustard seeds start spluttering, transfer this over the moar kozhambu.
  6. Serve hot with rice.

Notes

I'm sure you can do this with any ripe mango, but banganapalli being a variety with generous flesh suits this dish well. Also, it holds it shape well and does not turn into mush on simmering in the curry
Other varieties of Moar Kuzhambu / Mor Kozhambu
The regular one
Morkeerai - a variety with spinach in it
(c) Nandita Iyer 2006-2015