Manga murungakkai puli kuzhambu
Manga murungakkai puli kuzhambu is a south Indian tamarind based curry, an awesome combination for rice. Step by step pictures full video recipe.
Servings: 4
Ingredients
- ½ Mango unripe
- 1 Drumstick
- ½ tablespoon Tamarind - packed
- ¼ cup Onion chopped
- 2 tablespoon Garlic chopped
- 1 tablespoon Sambar powder
- ⅛ teaspoon Turmeric
- Salt
- ¼ teaspoon Jaggery
- Curry leaves - few
To temper
- 1 tablespoon Oil
- ½ teaspoon Mustard
- ¼ teaspoon Fenugreek seeds
- 1 teaspoon Cumin seeds
- 1 sprig Curry leaves
Instructions
- Soak tamarind in hot water for 30 mins and extract the juice. Make it 3 cups by adding more water.
- Boil 2 inch cut drumstick in a cup of water for 4-5 mins.
- Meanwhile, heat a kadai, temper with the items given under 'To temper'.
- Add finely chopped garlic (I used small variety) and onion (small onion/ shallots).
- Fry till golden in colour here and there.
- Add it to the boiling drumstick along with the tamarind extract.
- Sambar powder, turmeric and salt goes in. Boil for 4 mins furthermore.
- Add mango cut into 6 as shown in the picture here.
- Boil for 4 mins or until the pulp turns soft.
- Pour rice flour dissolved in a tablespoon of water to the boiling kuzhambu.
- Add jaggery and mix well. Continue boiling for 2 mins.
- Switch off the stove, add few torn curry leaves.
Video
Notes
- The rice flour is just for thickening the gravy. If it's thick already, you can skip. It all depends in the sambar powder you use. So use if needed.
- If you do not have sambar powder, you can buy aachi or shakthi brand. Or simply use red chilli powder.