|
MANGO
KUZHAMBU
| Ripe
mango |
2
medium |
| Red
chili |
5 |
| Fenugreek
seeds |
1
tsp |
| Grated
coconut |
1
cup |
| Turmeric
powder |
1/2
tsp |
| Mustard
seeds |
1/2
tsp |
| Tamarind
juice |
2
cup |
| Curry
leaves |
|
| Salt |
|
| Oil |
|
- Heat
the pan with oil, add fenugreek seeds, red chili and grated
coconut and fry for 2 min.
- Grind
this fried ingredients into paste with adding little water. Keep
it aside.
- Steam
the mangoes and peel off the skin and remove the pulp.
- Blend
the pulp in the blender into very smooth.
- Heat the
pressure cooker with oil andadd
blended mango pulp.
- Now
add tamarind juice,
ground paste, turmeric powder, salt and mix well.
- Put the weight
and cook for one whistle or 5
mins. Serve with hot
rice.
Recipe by Chithra
Viswanathan, TN, India |
|
|
