Preparation time : 15 minutes
Cooking time : 15 -20 minutes
Serves : 4 members
Description
Getting to try out of the box recipes that are apt to entertain for a grand feast spread or festive times is an easy go thing to be done as we get lost with the number of recipe choices to be tried but getting to find and try new every day curry recipes that can be served for lunch at home with a true blue South Indian hubby dear is a hard feet to crack. This recipe is one such trial I did with an authentic iyengar kozlambhu (curry ) that was shared to me by my fellow foodie friend Rakesh ragunathan. I was amazed with the out come of a curry that had no onion , no garlic and no coconuts.. If not for this curry trial , I was strongly itched with the myth in my mind that a perfect home style curry was impossible to cook with out these three ingredients. Well Rakesh did share his recipe which was made with white lobia ( black eye kidney beans ) but I made my twist by trying it with whole country ripe mangoes. Was a bit nervous at the lunch table as hubby dear likes his regular curries and seldom does he approve anything new specially curries. Uff , he liked it and I have added this to my regulars now at home. I did share the recipe with my friend bharathi. Her trial was another super hit with her son having raised eye brows seeing ripe mangoes in a curry. Well this is how food has its way of surprising you. which is why I am deeply, madly in love with it no matter what, why, where and when .
Ingredients for the kuzhambu powder
Ingredients | Quantity |
|---|---|
| Whole black pepper | 1/2 teaspoon |
| Dry Red Chillies | 5 |
| Asafoetida | 1 tsp |
| Coriander seeds | 2 teaspoons |
| Cumin seeds | 1 pinch |
| Fenugreek seeds | 1 pinch |
| Oil | 2 teaspoons |
- Roast all the ingredients in hot oil until golden brown in colour .
- Remove from heat and set aside to cool.
- Grind to a fine powder using a coffee grinder.
Ingredients for the Kuzhambu
Ingredients | Quantity |
|---|---|
| Ripe small country mangoes | 5 peeled with seeds |
| Tamarind | 1 medium lemon size ball |
| Oil | 3 tablespoons |
| Jaggery | 1 tablespoon or more to taste |
| Turmeric powder | 1/2 teaspoon |
| Green chilly | 2 slit |
| Rice flour powder | 1 teaspoon |
| Curry leaves | 10 to 12 |
| Salt | to taste |
Method
- Heat oil in a wide kadai. Add curry leaves and green chillies. Once they splutter, top with turmeric powder and peeled mangoes. Sauté for a minute.
- Add tamarind pulp, jaggery and salt to taste. Bring to boil. Then add water and boil to done making sure the ripe mangoes are cooked through but firm at the same time.
- Add the roasted and powdered spice powder. Mix well and boil. Taste and adjust seasoning. Dilute the rice flour in little water. Add it to the kuzhambu. Keep stirring until it thickens. Adjust the consistency of the kuzhambu adding more hot water if too thick.
- Taste and adjust seasoning. Simmer for five minutes until oil floats on top. Serve hot with hot white rice.
Notes
- The same recipe can be done by substituting ripe mangoes with black eye kidney beans which is the authentic way of making this curry.
