Mangai Vathal Kuzhambu | Kulambu

I had a box full of dried Mango in my kitchen and I wanted to try kuzhmabu out of it. It was a super hit in my house and it goes well with Rice. It can be used as side for curd rice. The mango flavour has been imbibed into the gravy and it was just awesome.
Mango Vathal 10 Nos
Cluster Bean (Kothavarangai Vathal) 10 Nos
Green Chilli 1 No
Mustard 1/4 Tablespoon
Channa Dhal 1/2 Tablespoon
Urad Dhal 1/4 Tablespoon
Fenugreek 1/4 Tablespoon
Curry Leaves A Strig
Onion 1 No (Finely chopped)
Tomato 1 No (Finely Chopped)
Tamarind 1 Small Lemon Sized
Chilli powder 1 Tablespoon
Coriander Powder 1.5 Tablespoon
Turmeric Powder A Pinch
Salt To Taste
Oil 2 Tablespoons

Preparation Method
  1. Soak mango and kothavarangai vatha in hot water for 10 –15 minutes. Squeeze the water and keep it ready.
  2. Soak the tamarind in water for 15 minutes and extract a thick juice out of it and keep it aside.
  3. Heat a pan and add oil. Once it is hot, add mustard and fenugreek.
  4. After it splutters, add channa dhal, urad dhal and fry till it turn golden brown.
  5. Split the red chillies into 2 or 3 pieces and add them.
  6. Add curry leaves, onion and saute them for 2 minutes.
  7. Add tomato and after 3 minutes, add chilli powder, turmeric powder, coriander powder& salt and mix well.
  8. Once the oil starts oozing out, add the tamarind extract.
  9. Add water to a required consistency and allow it to boil.
  10. Finally add both the vathal and boil it for 3 minutes and turn off the flame.
  11. Transfer it to the bowl and serve.


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