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4.34 from 3 votes

Mambazha kuzhambu

Mambazha kuzhambu is made with ripe mangoes, the tiny mango variety is cooked in tamarind based gravy. Yummiest mango you would ever taste.
Prep Time10 mins
Cook Time30 mins
Soaking time30 mins
Course: Main Course
Cuisine: Indian
Servings: 4


  • 2 Ripe mango neelam variety or any tiny mango variety
  • 10 small onion/ shallot
  • 1 tablespoon packed tamarind
  • 1 tablespoon sambar powder
  • 1 teaspoon kashmiri red chilli powder
  • ¼ teaspoon turmeric
  • Salt as needed

To temper

  • 2 tablespoon Sesame oil
  • ½ teaspoon mustard
  • 1 pinch asafoetida
  • ¼ teaspoon fenugreek seeds
  • ½ teaspoon urad dal
  • ½ teaspoon toor dal
  • 1 teaspoon cumin seeds
  • 1 sprig curry leaves


  • Soak tamarind in hot water for 30 mins, extract juice and adjust the water to make it 2 cups.
  • Slit the mangoes along the seed, either side halfway through.
  • In a kadai/ heavy bottom pan (I used my kalchattheat sesame oil.
  • Splutter mustard, followed by fenugreek seeds, urad dal, toor dal, asafoetida, curry leaves.
  • Add chopped onion. Fry till deep golden in colour.
  • Place mangoes and pour in the tamarind juice. Add one more cup of water.
  • In goes turmeric, salt, sambar powder, red chilli powder. Mix well.
  • Bring to boil and simmer for 10 mins. Turn the mangoes in regular intervals, few times.
  • Once the skin colour of mango is changed, the mangoes must be cooked.
  • Dissolve rice flour in a tablespoon of water and mix in to the kuzhambu.
  • After this, only couple of minutes, the kuzhambu will thicken.
  • It gets thicker as it cools down, so switch off accordingly.



  • I added kashmiri red chilli powder just for the colour. You can skip it.
  • Choose ¾th ripe mangoes. This way the texture wont be too soft after it gets cooked.
  • Mom adds finely chopped garlic along with onion. I skipped.