Dried Raw Mango Kuzhambu | Maanga Vathal Kuzhambu

driedmangokuzhambu

If you are craving for mango during winter, here comes a perfect recipe prepared with dried raw mangoes. This dried raw mango kuzhambu, is a perfect rice accompaniment and it is simple tangy and yummy gravy/kuzhambu loaded with toor dal and of course dried raw mango. This can be prepared with fresh raw mango but during off season the dried ones come in handy. 

This summer I posted a couple of sun-dried fryums but missed to post this dried raw mango even though I prepared it. When I tried this, my BFF was here so I packed her these vathals and kept only a handful for myself. I thought I will prepare a fresh batch again but couldn’t do it. With the dried mango, you can prepare pickles, dal, kuzhambu and what not. Preparing dried mango vathal is not difficult either. All you need to do is chop the raw mango, soak them in salt water for a couple of days and sun dry them. I will post the detailed recipe this summer and also the pickle. :-) But before that here comes the kuzhambu recipe.

driedmangokuzhambu

As you all know, I am part of the cooking from cookbook challenge. As I love collecting cookbooks and recipes, I really like this challenge and started to participate from 2014. This year, we decided to pick 8 cookbooks of our choice and to post our favorites from there. I found the dried mango recipe and also this kuzhambu recipe in the Aval Vikatan supplementary. I loved the idea of manga kuzhambu and so here I am starting the CCC challenge with this manga kuzhambu recipe.

Coming back to the recipe, this kuzhambu is pretty much similar to our paruppu kuzhambu but sans tamarind. Dried mangoes provide sufficient tanginess. Also for this kuzhambu, I didn’t mash the toor dal and we liked the grainy way especially in this sambar. But you can mash it and prepare like we do for other kuzhambu. Ok, without any further ado here is the recipe,

driedmangokuzhambu     

Ingredients:

  • Dried Raw Mango – 1/4 cup
  • Toor Dal – 1/4 cup
  • Medium Sized Onion – 1
  • Tomato – 1
  • Curry leaves – 1 strand
  • Sambar Powder – 1 tbsp
  • Turmeric Powder – 1/2 tsp
  • Water – 2 cups + for pressure cooking
  • Salt – 1 tsps (dried raw mango already contains salt)
  • Jaggery – a small piece (optional)
  • Oil – 1 tbsp
  • Mustard Seeds – 1 tsp
  • Methi/Fenugreek Seeds – 1 tsp
  • Hing – 1/2 tsp
  • Rice Flour – 1 tsp

Prep – work:

maangakuzhambuprepwork

  • Pressure cook the toor dal along with the dried raw mango and turmeric powder for up to 3 whistles.
  • Chop the onions and tomatoes and set aside.

Steps:

  • In a kadai add the oil.

maangakuzhambustepset1

  • Once the oil is hot, add the mustard seeds, methi seeds, hing and curry leaves.
  • As they start to splutter, add the chopped onion and cook until they are translucent.
  • Then add the chopped tomatoes and salt and mix well. Cover and cook until the tomatoes are mushy.

maangakuzhambustepset2

  • Mix the sambar powder in 1.5 cups of water and add it to the tomato-onion mix. 
  • Add the jaggery, if using.
  • Let it simmer for 5 minutes and now add the cooked dal and mango.
  • Check for salt and adjust at this stage. Bring it to a boil and then lower the heat and let it simmer for 5 minutes.
  • If you want a thick consistency, mix 1 tsp of rice flour in 1/2 cup of water and add it to the sambar and bring it to one boil.
  • If not, after simmer for 5 minutes, the sambar is ready.

Serve hot with rice.

driedmangokuzhambu

Notes:

  • Jaggery is optional.
  • Adjust the salt and spices as per your preference.
  • Instead of dried raw mango, fresh raw mango can be used. If using fresh raw mango, adjust the salt measure.
  • Toor dal can be mashed or left grainy as is.
  • Fresh cilantro can be added towards the end, but for this recipe, I didn’t add any.

Sending this to the Week 1 of Jan 2017 CCC Group.

Dried Raw Mango Kuzhambu | Maanga Vathal Kuzhambu
Dried Mango Kuzhambu - this rice accompaniment is a simple tangy and yummy gravy/kuzhambu loaded with toor dal and dried raw mango.
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Prep Time
40 min
Cook Time
30 min
Total Time
1 hr 10 min
Prep Time
40 min
Cook Time
30 min
Total Time
1 hr 10 min
Ingredients
  1. Dried Raw Mango - 1/4 cup
  2. Toor Dal - 1/4 cup
  3. Medium Sized Onion - 1
  4. Tomato - 1
  5. Curry leaves - 1 strand
  6. Sambar Powder - 1 tbsp
  7. Turmeric Powder - 1/2 tsp
  8. Water - 2 cups + for pressure cooking
  9. Salt - 1 tsps (dried raw mango already contains salt)
  10. Jaggery - a small piece (optional)
  11. Oil - 1 tbsp
  12. Mustard Seeds - 1 tsp
  13. Methi/Fenugreek Seeds - 1 tsp
  14. Hing - 1/2 tsp
  15. Rice Flour - 1 tsp
Prep - work
  1. Pressure cook the toor dal along with the dried raw mango and turmeric powder for up to 3 whistles.
  2. Chop the onions and tomatoes and set aside.
Steps
  1. In a kadai add the oil.
  2. Once the oil is hot, add the mustard seeds, methi seeds, hing and curry leaves.
  3. As they start to splutter, add the chopped onion and cook until they are translucent.
  4. Then add the chopped tomatoes and salt and mix well. Cover and cook until the tomatoes are mushy.
  5. Mix the sambar powder in 1.5 cups of water and add it to the tomato-onion mix.
  6. Add the jaggery, if using.
  7. Let it simmer for 5 minutes and now add the cooked dal and mango.
  8. Check for salt and adjust at this stage. Bring it to a boil and then lower the heat and let it simmer for 5 minutes.
  9. If you want a thick consistency, mix 1 tsp of rice flour in 1/2 cup of water and add it to the sambar and bring it to one boil.
  10. If not, after simmer for 5 minutes, the sambar is ready.
  11. Serve hot with rice.
Notes
  1. Jaggery is optional.
  2. Adjust the salt and spices as per your preference.
  3. Instead of dried raw mango, fresh raw mango can be used. If using fresh raw mango, adjust the salt measure.
  4. Toor dal can be mashed or left grainy as is.
  5. Fresh cilantro can be added towards the end, but for this recipe, I didn't add any.
Adapted from Aval Vikatan Supplementary
Adapted from Aval Vikatan Supplementary
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/

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