I learnt this from my MIL. Usually we make this gravy only with drumstick. But during mango season , we make this combination. It tastes great with the excellent flavor of mango. If u don't get sour raw mango ,no problem , u can try this with drumstick alone by adding little tamarind extract to get the tangy taste. We mix this gravy in plain rice with little ghee.Here i've used Vengaya vadagam for seasoning.I think most of u may not have/aware of this. So i've given the ingredients below to replace vadagam.
Try this simple & delicious poricha kuzhambu. Iam sure u'll love it and start to make it often.
INGREDIENTS
- Raw mango - 1 no ( Medium sized) (cut into cubes as shown in the above picture)
- Drumstick - 2 nos
- Moong dal - 3 tbsp
- Sambar powder - 2 tsp
- Salt & water- As needed
To grind:
- Grated coconut - 3 tbsp
- Water - As needed.
To temper:( to replace vadagam)
- Mustard seeds - 1/4 tsp
- Urad dal - 1/4 tsp
- Jeera - 1/4 tsp
- Small onion - 10 nos ( cut into small pieces)
- Curry leaves - a few (finely chopped)
- Cooking oil - 1 tbsp
METHOD
- Pressure cook moong dal by adding a pinch of turmeric powder and a drop of oil. Mash it and set aside.
- Now in a bowl , take the drumstick pieces.Add the required water & cover cook. When it is half cooked, add the cubed mango pieces and add more water if necessary. Once it starts to boil , add the sambhar powder, salt & cooked moong dal. Cover cook till mangoes & drumstick pieces get cooked.{Make sure the mango pieces should not be mushy and dissolved in the gravy}.
- Now grind the grated coconut adding little water to make a smooth paste.
- Mix this paste to the gravy and allow it to boil for sometime. If u feel the gravy is too thick, add water to bring the consistency. (In this step , check the salt & spice, add if needed)
- Suppose if the gravy is too watery after adding the coconut paste , u can add a little amount of rice flour to make the gravy thick.But this step is purely optional.
- At last , season the gravy with vengaaya vadagam or the above mentioned items. If u use the above said items for tempering, saute till everything turns golden brown. This gives a spl flavor to the gravy.
ENJOY MIXNG WITH HOT PLAIN RICE & A DROP OF GHEE OR SERVE AS A SIDE DISH FOR VATRAL KUZHAMBU / SAMBAR RICE.
