DRY MANGO KUZHAMBU

DRY MANGO KUZHAMBU

It is heavily raining here for the past 2 days.Sometimes you want to eat spicy food on rainy days and with sun dried mangoes sent by my mom  i was tempted to make this classic gravy item of yesteryears.It is also called mankottai kuzhambu,since along with cut pieces of dried mango its seed with flesh is also dried and used in the gravy.Normally no restraunt would serve this as it is an authentic recipe dusted from grandma's cookbook.Mom makes this often specially on a rainy day with rice and parrupu thogayal with dollops of homemade ghee.Tastes divine.This gravy calls for dry mango,but you can very well prepare this fresh unripened mango.Those days grandmother used to cut mangoes and dried them in the sun with the addition of salt.The juice from the mangoes will ooze out and they were let to dry in the sun for a period of 4-5 days until they became totally dry.Those dried mangoes were carefully stored in containers and used for making this tamarind based gravy especially on rainy days.You could make chutney as well with dried mango the recipe of which i will be posting soon.So here is the recipe folks..

INGREDIENTS

Dried mangoes-12-14 bits

Tamarind-gooseberry shaped ball

Salt- to taste

Asafoetida-a pinch

Sambhar powder-1tsp

Curry leaves-a sprig

TO ROAST AND GRIND

Coriander seeds-2tsp

Red chilly-3

Tur dal-2tsp

Channa dal-2tsp

Urad dal-2tsp

Black pepper-1tsp

Cumin/Jeera-1/2tsp

TO TEMPER

Mustard seeds-1tsp

Urad dal-1tsp

Curry leaves-a sprig

Oil-1tsp

HOW TO MAKE

Soak tamarind in water.

Dry roast all the ingredients given in the to roast and grind table.Be careful not to burn them.Saute continuosly.

Cool and put in a blender.

Grind coarsely.

Put the dried mango in water and boil it till they become soft.

Meanwhile take out the tamarind extract,put it in a heavy bottomed pan and add salt,asafoetida and sambhar powder to it.Let it boil till the raw smell goes away.

Now add  boiled mango pieces.

Now add grounded powder and curry leaves and let it simmer for sometime.

Once thickened temper with alittle oil,mustard and urad dal with curry leaves.

Serve hot with rice paruppu thogayal and ghee along with urad papad.

Notes

1.Soak tamarind the recommended quantity as the mangoes are also sour.

2.You can add add more pepper if you want it spicer.

3.If you don't have dried mango use fresh mango.

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