Mango more-kuzhambu

[Milagai]

Mango more-kuzhambu

Serves 4 as Side.

More-kuzhambu (=buttermilk soup) is the Tamilian version of

the spiced buttermilk dish that is popular

with regional variations all over India.

It's called "kadhi" in the North.

The South Indian versions are distinguished by

the use of coconut and vegetables; though this

particular dish for some reason has no coconut.

Can be eaten with rice, chapaties, the usual.

• 1 c ripe mango chunks, large dice, peeled
  
• 1/8 tsp hing (asafoetida) powder
  
• 1/2 tsp turmeric
  
• 1/2 tsp black mustard seeds
  
• 1 tsp urad dal
  
• 1 tsp fenugreek seeds, toasted and powdered
  
• 1/2 tsp red chilli powder
  
• 6 fresh curry leaves
  
• salt to taste
  
• 1 tsp sambar powder (available in any Indian store)
  
• 2 c buttermilk or diluted yogurt
  
• 1 T rice flour or besan (chickpea flour)
  
• 1 T canola oil
  

1. keep all ingredients ready.

2. heat the canola oil, add hing and urad dal;

when browning add the mustard seeds; when they pop

add the fenugreek powder, red chili powder, curry leaves,

turmeric, and stir quickly for ~ 5 seconds.

3. add the sambar powder and saute for another ~ 10 seconds.

4. Add the mango pieces turn the heat low and saute till

done. Add a little water here.

5. meanwhile, whisk the besan or rice flour with the

buttermilk.

6. when the mango is done, turn the heat very low,

add the buttermilk, and don't let it come to a boil,

simmer for a couple of minutes.

7. add salt , serve warm with the usual

Keywords: Side, Indian, Vegetarian, Intermediate, Fruit

( RG1353 )