Jul 13, 2020

Maanga Vatta Kuzhambu








There are so many versions of vatta kuzhambu. And here is my interpretation of this recipe.

Ingredients 

2 cups of Raw Mango (diced)
2 tsp Dried Elder berry
2 tsp Dried Black Nightshade berry
8 cloves of Garlic (thinly sliced)
1 tsp Fenugreek seeds
A sprig of curry leaves
1/4 tsp Asafoetida
2 tsp Sambar powder
1/2 tsp Turmeric powder
1/2 tsp Jaggery or brown sugar
Salt per taste
Lemon size Tamarind (soaked in water)
1 tsp Rice flour
5-6 cups of water
1/4 cup Oil

Method

  1. Extract tamarind pulp and set aside. Wash berries in water and set aside
  2. Heat oil in a wide open earthenware. Add mustard seeds and curry leaves. When it starts to splitter add asafoetida and garlic. Sauté until garlic softens. Then add the berries
  3. Add sambar powder and turmeric powder. Sauté for 10 sec so that the flavors and color is infused in oil.
  4. Add tamarind juice along with 4-5 cups of water. Add salt and jagged as well. Bring it boil
  5. As the color of the curry deepens and oil floats on top add rice flour mixed with 1/4 cup of water. It helps to thicken the curry.
  6. Add mango and boil for 3-4 minutes until mango is fork tender
  7. Serve hot with steamed rice. 
  8. If you are making this recipe in earthenware then add additional 1 cup of water as it absorbs moisture. 
  9. It tastes best following meal

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