Mangai Vathal Kuzhambu(dried Mango Tangy Gravy)

Serving: 4 | Type: Chettinad-Kuzhambu


Mangai Vathal -10pieces
Kothavarai Vathal -30 to 40
Tomato(Cut) -1cup
Onion(cut) -½ cup
Tamarind -lemon size
Sambar Powder -2 to 3tbsp
Turmeric -¼tsp
Salt -to taste



Sesame oil -3tbsp
Mustard -1tsp
Urad Dhal -1tbsp
Fenugreek -¼tsp
Red Chili -2
Asafotida -¼tsp
Curry Leaves -few



  1. Soak the tamarind with  cup of water, squeeze out the pulp and keep it aside.
  2. Take the vathal soak it with water for 3 to 4 hours and keep it aside.
  3. Take a pan heat with oil add seasonings fry without burning.
  4. Add onion sauté for a minute then add tomato, turmeric and salt sauté until tomato get mash.
  5. Then add sambar powder and tamarind mix well.
  6. Squeeze out the water from the vathal then add it into the kuzhambu, add 2 or 3 cups of water cook it until vathal get soft and kuzhambu gets thicken.
  7. Then turn off the stove.
  8. Serve with white rice.
  9. If you like garnish with coriander leaves.

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