Mambazha Kuzhambu

Published under: Sambar

Tuvar Dal – 1 cup
Fenugreek Seeds – 1 1/2 tsp
Tamarind – 1 medium lime-sized ball
Mangoes – 4, whole, small and ripe
Sambar Powder – 2 to 3 tsp
Salt as per taste
Curry leaves – 1 sprig
Oil – 4 tsp
Mustard Seeds – 1 tsp
Cumin Seeds – 1 tsp
Dry Red Chilli – 1, halved
Asafoetida Powder – 1/2 tsp

1. Wash dal and fenugreek seeds.
2. Drain.
3. Place in a pressure cooker with 1 1/2 cups of water.
4. Cook in a pressure cooker for 5 minutes.
5. Soak tamarind in 1 1/2 cups of water for 10 minutes.
6. Extract juice and discard pulp.
7. Heat oil in a pan over moderate flame.
8. Add the cumin seeds, mustard seeds, dry red chilli and asafoetida powder.
9. When the mustard seeds start spluttering add the mangoes.
10. Fry for about 5 minutes till skin softens.
11. Add sambar powder.
12. Fry for another 2 minutes.
13. Add the tamarind extract, salt and curry leaves.
14. Cover with a lid and simmer for 15 minutes or till the tamarind aroma disappears and mangoes are tender.
15. Add the cooked dal and simmer uncovered for 7 to 8 minutes.
16. Stir well till well blended.
17. Serve hot with plain rice.

Vaijayanthi Srinivasan
Vaijayanthi Srinivasan
Vaijayanthi Srinivasan is a South Indian by birth who learnt cooking at a very young age. Mother of 3, she takes pride in cooking various South Indian traditional meals for the family to enjoy. She has been cooking for the last 35 years.

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