Keerai Maanga Kuzhambu
A dish loaded with benefits, high in nutrition. Greens ( I have used Delhi Palak ) is full of iron, minerals, vitamins and raw mangoes are high in Vitamin-C and raw mangoes help clean the intestines from bacterial infections. We have been enjoying this kuzhambu from childhood. My mother’s special recipe. Goes well with rava pongal, crispy dosas, upma, curd rice and plain rice with raw banana fry and appalam( pappad ). This kuzhambu has a nice aroma. Please try and post your valuable feedback.
Cleaned, washed and chopped greens – 4 cups
Raw mangoes ( do not peel them ) – chopped to slices – 2 mangoes
Slit green chillies -3
Tamarind paste – 1/2 teaspoon
Rice flour – 1 and 1/2 teaspoons
Salt to taste
Grated jaggery – little
Dry roasted and finely powdered Methi seeds powder – 1/2 teaspoon
Water – 2 and 1/2 cups
Oil – 2 tablespoons
Mustard seeds – 1 teaspoon
Broken red chilli – 2
Asafoetida powder – 1/2 teaspoon
Jeera ( cumin seeds ) – 1/2 teaspoon
Keerai Maanga Kuzhambu served with Rava Pongal
Heat a pan. Add water. When the water starts to boil, add the sliced mango pieces. Cook on medium flame. When the mangoes are 3/4 cooked add the chopped greens, slit green chillies and the tamarind paste. Cook on medium flame for 5 minutes. Add salt to taste and the grated jaggery and the methi powder. Mix well. Cook on sim flame for 3 minutes. Add the rice flour mixed with little water. Simmer for 3 minutes. By now, the Kuzhambu would have thickened. Switch off the stove. Season. Mix gently. Serve hot.
1) Can use mulai keerai ( amaranth ), tastes good.
2) Mix the Kuzhambu gently, do not break the mango pieces.
3) The Kuzhambu tastes good if it is thick.
4) This Kuzhambu goes well with hot phulkas and thick curds too.