Mango Mor Kuzambu

I live in a tropical country.

Tropical? We’re practically on the equator! It’s muggy and humid all the time.

But, though I sigh about (almost) chilly Hong Kong and balmy California that I visited recently– we in Singapore have a HUGE plus.

Mangoes! A long mango season through summer. Mangoes of all kinds. Mangoes from Malaysia and Myanmar, mangoes from Pakistan and the Philippines, from Australia and Vietnam. And the best, most flavourful of them all- mangoes from Thailand and India.

Here I am, revelling in the most delicious of fruit. Making all kinds of yummy dishes that I plan on sharing with you!

Mango Morkuzambu is startling in its medley of tastes. It is spicy, it is sweet and sour in turn. It awakens the tastebuds, teases the palate and is delicious with rice or bread.

My friend M, was the one who introduced me to it first. And it was love at first taste!

Mor kuzambu, is a flavourful dish made with cooling yoghurt. Almost every state in India has its own variation– from the soothing Gujarathi and Punjabi kadis of the North to the tangy, coconut based Mor Kuttans and Kozambus of the South. But Mango Morkuzambu is the best by far!

Ingredients :

Ripe Mangoes : 2 (peel and cut into pieces)

Turmeric powder : 1/2 tsp

Red Chilli powder : 1/4 tsp

Yogurt : 2 cups

Mango puree : 1/2 cup

Salt and sugar to taste

For Grinding :

Grated fresh coconut : 4 tbsps

Green chillies : 3-4

Cumin seeds : 1/2 tsp

Mustard seeds : 2 tsps, soaked in 1 tbsp water for 1/2 an hour (optional, for an additional level of spice)

For Seasoning :

Canola or saffola oil : 1 tsp

Mustard seeds : 1/2 tsp

Fenugreek seeds : 1/4 tsp

Dry red chillies : 2-3

Curry leaves : few

Method :

Cover the mango pieces with water, a pinch of turmeric and the chilli powder. Cook until soft, but not mushy.

Remove the mangoes with a slotted spoon and keep aside. Reserve the liquid to use for grinding the coconut.

Finely grind the coconut with the cumin seeds and green chillies. Use a little of the reserved liquid. Add the mustard seeds to this if desired. Grind well.

Whisk the yoghurt in a pan, until smooth, adding a little of the reserved liquid, if very thick. Add the ground coconut mixture to this.

Add turmeric and bring to a gentle simmer, whisking continuously. Don’t let the yoghurt boil, or it will split and become very watery.

Turn off the flame and add the mango puree, whisking until blended. Add sugar and salt to taste.

Slide in the mango pieces and transfer into a serving dish.

In a small wok, heat the 1 tsp of oil and add the mustard seeds, red chillies and fenugreek seeds. When they start to sputter, turn off the heat and add the curry leaves. Pour onto the Mor Kozambu.

Serve over hot rice/ jeera rice, add crunchy vadams, and relish the tastes! The mango Mor Kuzambu serves about 4 people and keeps well for a week in the refrigerator.

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Preparing the mango.

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Grinding the spices.

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Gently heating the yoghurt, turmeric and coconut mixture.

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Adding the mango purée and the mango pieces in the end.

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Mango Mor Kuzambu served with basmati rice and a simple vegetable subzi. Comfort food at its best!

R

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17 Comments Add yours

  1. The whole meal looks fantastic, I love the mango dish, and you are so right this is real comfort food. Delicious.

    1. radhika25 says:

      Thank you sweetie! You are invited to dinner, anytime you visit this part of the world 🙂
      R

  2. That I’ll have to try, if I can manage to find decent ripe mangoes. I have had an authentic Keralan curry using unripe mangoes and wasn’t impressed. In fact, the only dish that I didn’t care for the entire time that I worked for that particular chef, Claire. The rest of her food was amazing! Unfortunately, I did front of house downstairs so was never able to watch her cook.

    1. radhika25 says:

      I can share many recipes with you- but they’ll all be vegetarian 🙂
      R

  3. Great post, Radhika! Mangoes are so amazing, I remember in Bangalore in Star Bazar a stall with at least a dozen different types of mangoes…Here in Geneva we get mainly the big round green red mangoes from South Ameria, and in the Asian shop some Alfonso mangoes, but very expensive.
    I’ll definitely try this recipe, and I look forward to see other recipes from you.

    1. radhika25 says:

      Bea try a Mor Kuzambu with bell peppers or white pumpkin instead, if you can’t find mangoes.
      R

  4. Tahny Lowry says:

    I love mangos too! I’m so glad you list the different types, I’m now on a mission! Keep the recipes coming! This looks fantastic, I want to devour that plateful!

    1. radhika25 says:

      Tahny, have I told you that you are a doll? YOU need recipes from me !?!

      1. Tahny Lowry says:

        Of, course I do! I’ve actually wanted to ask you, if you would like to guest post or me on my blog site!???? Please???

      2. radhika25 says:

        I’m speechless? What can I possibly post that your readers would want to make?

      3. Tahny Lowry says:

        Your speciality! I love everything you showcase. Do a family favorite.

      4. radhika25 says:

        That’s a tough one 🙂
        My husband loves South Indian food. My son – all the meat in the world (and I’m vegetarian) and my daughter, pizzas and pasta until she went to uni in the US. Now she’s back on vacation, she wants North Indian food. I personally love Thai.
        I made a Thai sweet chilli sauce yesterday. Wd you like that?

      5. Tahny Lowry says:

        Yup! I would love that and so would my sisters and Nellie! We love Thai! Take your time…keep me updated.

  5. sounds like a delicious way to eat mango. the sweet, sour, spicy flavours sound great. have yet to try this but now you have gotten me curious.

    1. radhika25 says:

      If you like Indian food, you’ll love this Jo!

  6. This sounds absolutely delicious. Now if I can find decent mangos in my part of the world. I am going to give this recipe a try.

    1. radhika25 says:

      Thank you 🙂
      R

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