- Sour Raw mango – 2 nos (medium sized, Slit cut into 3.Hope the above picture gives u a clear idea )
- Tamarind – One seed / Small 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 ..
NOTE
- 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.