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To begin making the Mambazha Mor Kuzhambu recipe, prep all the ingredients and keep it ready.
The first step is the make a paste of the coconut mixture. Into a mixer grinder, add the coconut, cumin seeds, green chillies, salt and grind it along with 1/2 cup of warm water into a smooth paste.
Warm water helps to blend the coconut into a much smoother mixture.
Into a sauce pan, add the mangoes, coconut mixture, turmeric powder and water. Adjust the consistency of the gravy such that you have a thick pouring consistency.
Give the Mambazha Mor Kuzhambu a brisk boil for about 3 to 3 minutes and turn off the heat. Check the salt and adjust to taste accordingly.
For the tadka, preheat a tadka pan over medium heat; add the oil and allow it to get warm.
Once the oil is warm, add the mustard seeds and fenugreek seeds allow it to crackle. Stir in the curry leaves and turn off the heat.
Pour this seasoning over the Mambazha Mor Kuzhambu and give it a stir. Transfer the Mambazha Mor Kuzhambu to a serving bowl and serve hot.
Serve Mambazha Mor Kuzhambu along with Steamed Rice, Chow Chow Thoran and Elai Vadam for a weekday meal.
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