This is a traditional recipe with medicinal value. When the mango is in season, the pulp and the mango nut from the seed, are dried in the sun and stored. During the rainy season my grandmother would make this kuzhambu which is considered healthy for children.
What you need
Mango nuts extracted from seeds - 2
Tamarind - 150 gm
Red chillies - 6
Pepper -1tsp
Cumin -1 tsp
Black gram -1 tsp
Salt - to taste
Curry leaves - a few
Cooking oil - 3 tsp
Ghee - 1 tsp
For seasoning
Mustard seeds – 1 tsp
Fenugreek, powdered - 1/4 tsp
Asafoetida - a pinch
Cooking instructions
Soak the tamarind in hot water.
Break open the mango seeds and extract the mango nuts.
Cut the mango nuts into small pieces.
Heat 2 teaspoons of cooking oil. Add the ghee, red chillies, pepper, cumin, black gram, and curry leaves along with the mango nut pieces. Fry till the gram is brown. Grind the mixture with a little water to make a paste.
From the soaked tamarind make an extract of three glasses.
In a stone utensil or pan season with mustard seeds, powdered fenugreek and asafoetida. Add tamarind extract along with the ground mango paste.
Add salt and bring to a boil. To make it thicker add a teaspoon of rice flour.
Serve with hot rice and fried pappad.
Gayathri Madurai Balu is a retired bank employee. She teaches craft making on television, plays the veena and has published poems in Tamil.
