Try out this spicy, tangy gravy to give that unique touch to your South Indian thali. The tangy sundried mango curry is one that fires up a dead tastebud to life. Here is the vegan, nut-free, nightshade-free, coconut free recipe for you to try.
Mums and daughters always have some special shares. Mine happens to be the kozhambu made with sundried mango vattal. This was our kind of meal when dad was travelling or did not want lunch for the weekends. Though the meal was simple, I loved it. The lip-smacking tangy curry with steamed rice and crispy vadams and vattals. That is all I needed to tell her she is the world’s greatest mum! She has always been.
Today’s share is her recipe for this unique maanga vattal kozhambu.
What is a vattal kozhambu?
The curry or kozhambu made with sundried vegetables or berries is called vattal kozhambu. Spiced with a spice mix similar to sambhar powder, this curry is a slow cook recipe. With tamarind as the curry base, the tempered spices and the dried veggies cook down imbibing the flavours.
How is this maanga vattal kozhambu different from the rest?
Ideally, this vattal kozhambu is what we call a parippu potta vattalkozhambu, where cooked lentils are added. This thickens the gravy, and reduces the heavy oil use compared to traditional vattal kozhambu formulas. Other than that, the mango vattal you make makes a huge difference. Since mango vattal is sour already, no tamarind pulp is added. The complexity of flavour comes from balancing the intense sourness from the spicy masala base.
The best combinations with this manga kozhambu.
Since the curry is spicy and tangy you want to pair the maanga vattal kozhambu with less spicy sides. Typical South Indian combinations are this maanga kozhambu with steamed rice or fluffy cooked millets. On the sides, a salad like kosambari, warm mezhukkuperattis or kootu curry pairs deliciously with this. The maanga vattal kozhambu is an excellent side to idlies and set dosa.
The details of this recipe are in the recipe card below.
Maanga vattal kozhambu
- 1/2 cup sundried mango vattal sun dried spiced mango bits.
- 1/2 cup split pigeon pea cooked, arhar dal, tur dal
- 2 cups drinking water
- 2 tbsp sambhar powder
- 1/2 tsp turmeric powder
- 2 tbsp Sesame oil
- 1/2 tsp mustard seeds
- a pinch Asafoetida
- 1 sprig curry leaves
- In a heavy-bottomed wok add sesame oil and add the mustard seeds.
- As they splutter, add curry leaves, asafoetida , saute till the curry leaves turn crispy.
- Add the turmeric powder, the mango pieces and water and bring to a boil.
- Run the cooked dal and sambhar powder in the processor to get an smooth consistency. Now add this to the boiling mango pieces.
- Simmer for 10-12minutes, stirring often.
- Enjoy hot with steamed rice
The recipe for this sundried mango kozhambu was published in Dec 2017. During those days I had no idea why I should write about how to pair it or include the details of the ingredients. Thanks to Foodies redoing old posts, here I am updating the content with better information. The image and the recipe remain the same.
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