Mangai Mor Khuzambu (Mango Yoghurt Curry) - Girijapaati Style

This Mango Yoghurt Curry just hits different especially when you are craving something sour and sweet. Girijapaati’s Mangai Mor Kuzhambu recipe balances all the flavour of the sour yoghurt, sweet mango and 2 types of chillies to transform a simple plate of rice into a flavour bomb.

This summer, Girijapaati brings you a series of delicious recipes that can be enjoyed over many days or made all on one day for a mango feast, preferably served on a fresh banana-leaf. (Scroll to the end for the links to the other recipes - from spicy to sweet, we have a mango recipe for every palate.)

MANGAI MOR KUZHAMBU RECIPE (Mango Yoghurt Curry)

Serves 4

Ingredients:

Semi-Raw Sour Mango* (cut into 2-inch pieces with peel) – 330 gms

Curd (churned into buttermilk without water) – 600 gms

Water – 250 gms (approx.)

Turmeric Powder – ½ tsp

Salt – 5 gms (adjust to taste)

*Or use half sweetish raw mango & half very raw sour mango

For the paste:

Green Chilli – 15 gms

Dried Red Chillies – 5 gms

Fresh Coconut Pieces – 85 gms

For the seasoning (approx. - adjust for taste):

Coconut Oil – 1 tbsp

Mustard – 1 tsp

Methi Seeds – ½ tsp

Dried Red Chillis – 3 pieces

Curry Leaves – 5 gms

Method:

1. Heat water in a kadai with a pinch of turmeric.
2. Grind together the red chillies, coconut, green chillies to a semi-fine paste.
3. Once the water is boiling add the mango pieces. (If you are using 2 types of mangoes, add the sour mango first and once its half-cooked, add the sweetish mango.) Cook till both are soft. 
4. Add the salt to the mango gravy and continue cooking.
5. Add the paste to the mango base, along with some water and mix well.
6. Cook a bit till the raw smell disappears. Taste and add salt, if required
7. Turn off the flame and add the churned yoghurt / buttermilk and mix well.
8. Make a tadka of oil, mustard seeds, methi, dried red chillies, curry leaves and add to the dish.
9. Serve with hot rice or pour over Girijapaati’s Kai Murukku (for a absolutely delicious snack).
10. Serve with lots of love.

Girijapaati’s Tip: Morkhuzambhu always tastes better the next day when the curd gets a bit sour. So make a large batch and enjoy over two days.

For more summer mango recipes, click on the links below:

Mangai Chutney Recipe (Raw Mango Chutney)

Mangai Sadam Recipe (Raw Mango Rice)

Mangai Pachadi (Mango Jaggery Relish)

Mangai Curry (Cut Raw Mango Pickle)