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.