Go Back
+ servings
manga murungakkai puli kuzhambu
Print Recipe
5 from 1 vote

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.
Prep Time15 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: Indian, South Indian
Servings: 4


  • ½ Mango unripe
  • 1 Drumstick
  • ½ tablespoon Tamarind - packed
  • ¼ cup Onion chopped
  • 2 tablespoon Garlic chopped
  • 1 tablespoon Sambar powder
  • 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


  • 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.



  • 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.