Скачать или смотреть Maanga Inji Kuzhambu | மாங்காய் இஞ்சி குழம்பு | Rakesh Udan | Episode 35 - Rakesh Raghunathan

A fantastic kuzhambu | curry using mango ginger that is seasonally available. It is ground and slow-cooked in a spice paste and tastes incredible with rice/idly/dosai. Recipe in English below.

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Ingredients: Paste

Coriander seeds – 2 tbsp
Cumin seeds – 1 tsp
Red chilly – 5 nos
Grated coconut – 2 tbsp
Shallots – 6 nos
Curry leaves – 1 sprig
Sesame oil – 2 tsp

Ingredients: Kuzhambu

Mustard seeds – 1 tsp
Sesame oil – 2 tbsp
Mango ginger – 250 gms (peeled & ground to a paste)
Tamarind –lemon size soaked in 150 ml water
Turmeric powder – ½ tsp
Asafoetida – ½ tsp
Jaggery – 1 tsp

Method:

1. In a wok, heat sesame oil and fry coriander, cumin seeds & red chillies. Set aside to cool.

2. In the same wok, add grated coconut, curry leaves and shallots and fry until coconut is dark brown. Set aside to cool.

3. Grind the coconut & spice mixture to a fine paste.

4. Also grind the mango ginger to a fine paste.

5. In a wok, heat sesame oil and temper with mustard, curry leaves, asafoetida, red chillies and sauté the mango ginger paste.

6. Add turmeric powder and cook until the mixture thickens.

7. Add the tamarind juice, salt and bring to a boil.

8. Add the ground spice & coconut paste and more water and bring to a boil.

9. Ensure the kuzhambu thickens.

10. Serve hot with rice, idly, dosai.

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