This is my MIL’s special recipe.We bought some sour raw mangoes and i told my MIL to make something special with it. she told me about this kuzhambu and we tried on the same day. It was excellent .Its very simple to do. If u get sour mangoes, do try this .I am sure u’ll love it.It got a similar taste of puliodharai /puliyogare.Thanks a lot to my MIL for teaching me this yummilicious gravy / kuzhambu.I loved it.. .
- Sour Raw mango – 2 nos (medium sized, Slit cut into 3.Hope the above picture gives u a clear idea )
- Tamarind – One seed / Berry size
- Turmeric powder –1/4 tsp
- Curry leaves – A few
- Salt – As needed.
- Arisi Kazhani – 2 cups ( Drain the water after washing the rice and take it in a bowl ..The water would be white in color.Its called Kazhani in tamil )
- Oil – 1 tsp
- Methi seeds – 1/2 tsp
- Channa dal – 1tbsp
- Urad dal – 1 .5 tsp
- Toor dal – 1 tbsp
- Red chillies – 6 – 7 nos
- Hing /Asafetida – 1/4 tsp
- Mustard seeds – 1/2 tsp
- Urad dal – 1/2 tsp
- Curry leaves - a few
- In a wide mouthed kadai or bowl take the arisi kazhani and add the turmeric powder ,salt & one seed of tamarind.( We call this as ethir puli)
- Wash the raw mangoes and slit cut into 3 pieces. Please refer the above picture .
- Add these mangoes into the kazhani and cover cook till the mangoes cook nicely. Take care it should not be overcooked and becomes mushy.
- Add 1/4 tsp of hing & curry leaves while boiling.
- Now in a kadai , add a tsp of oil and roast the items in the same order.
- Grind it to a coarse powder . ( run the mixie once or twice)
- Once the mangoes are cooked , add the coarse powder and allow it to boil for 5 mins. u’ll get a nice flavor.
- The gravy should be watery as in picture.(like rasam)
- Finally temper the kuzhambu & give some 30 mins standing time before serving ..
- Please grind the powder in a coarse form to get the kuzhambu in watery consistency.If u grind it fine , u’ll get a thick gravy. Please make it the way u want the gravy to be.
- Hing should be twice here. One time in raw and another time while roasting.
- Dont forget to add a pinch of tamarind. No need to soak & extract.. it will dissolve in the gravy.If u have the ready made paste , just add a drop of it.
Mango is rich in Vitamin C and Vitamin A. Vitamin C content is more in raw mango as compared to that in ripe mango. It also has traces of Vitamin E, Vitamin B and Vitamin K.
The mango is used as food in all stages of its development. Green or unripe mango contains a large portion of starch which gradually changes into glucose, sucrose and maltose as the fruit begins to ripe. It disappears completely when the fruit is fully ripe. Green mango is a rich source of pectin which gradually diminishes after the formation of the stone. Unripe mango is sour in taste because of the presence of oxalic, citric, malice and succinic acids.
The raw mango is a valuable source of vitamin C. It contains more vitamin C than half ripe or fully ripe mangoes, It is also a good source of vitamin B1 and B2 and contains sufficient quantity of niacin. These vitamins differ in concentration in various varieties during the stages of maturity and environmental conditions. The ripe fruit is very wholesome and nourishing. The chief food ingredient of mango is sugar. The acids contained in the fruit are tartaric acid and malic acid, besides a trace of citric acid. These acids are utilized by the body and they help to maintain the alkali reserve of the body.
Natural Benefits and Curative PropertiesThe mango is well-known for its medicinal properties both in unripe and ripe states. The unripe fruit is acidic, astringent and anti scorbutic. The skin of the unripe fruit is astringent and stimulant tonic. The bark is also astringent and has a marked action on mucous membranes. Mango pickles preserved in oil and salted solution is used throughout India . However, these pickles, if extremely sour, spicy and oily. are not good for health and should be specially avoided by those suffering from arthritis, rheumatism, .sinusitis, sore throat and hyperacidity.
The ripe mango is anti scorbutic, diuretic, laxative, invigorating, fattening and astringent. It tones up the heart muscle, improves complexion and stimulates appetite. It increases the seven body nutrients, called 'dhatus' in Ayurveda. They are food juice, blood. flesh, fat, bone marrow and semen. The fruit is beneficial in liver disorders, loss of weight and other physical disturbances.
Natural benefits of Unripe Mango
Natural benefits of ripe Mango
PrecautionUnripe mangoes should not be eaten in-excess. Their excessive intake may cause throat irritation, indigestion, dysentery and abdominal colic. One should, therefore, not consume more than one or two green mangoes daily. Water should not be drunk immediately after eating the green mango because it coagulates the sap and makes it more irritant. Sap or milky juice which comes out on breaking the stalk of the green mango is irritant and astringent. Eating green mangoes without draining the sap may cause mouth, throat and gastro intestinal irritations. The sap should, therefore be fully squeezed out or the skin should be peeled before using raw mango.
Excessive use of mangoes produce ailments like constipation, eye affections, blood impurities and seasonal fever. Children who use the fruit in excess generally suffer from skin disease in its season.