Make this quick Thanjavur raw mango curry

South Indian make sambhar and kuzhambu with raw mango. This is experimental making of simple vatha kuzhambu adding raw mango. It’ is an ideal dish to prepare for busy mornings since raw mango takes very little time to cook and this kuzhambu/gravy can be made in less than 15 minutes.


5 pieces – Raw mango

1 Tamarind, big gooseberry size

1 1/2 tbsp – Sambhar powder (add 2 tbsp is you want it to be spicy)

1/4 tsp – Turmeric powder

2 tsp – Grated jaggery

Salt and water – As needed

To temper

1 1/2 tbsp – Cooking oil or gingely oil

1/2 tsp – Mustard seeds

1 tsp – Urad dal

1 tsp – Cumin seeds/Jeera

1 tsp – Toor dal

10 – Small onions, or sambhar onions

15 – Garlic cloves

A few curry leaves


Wash and slice the raw mango into big pieces.

Taste it and check its sourness. Based on its sourness, adjust the quantity of tamarind and sambar powder.

Cook the mango pieces adding 2 cups of water. It will take 5 minutes to cook.

Check it with a knife whether the mango pieces are cooked soft but firm in shape.

Remove the cooked mango pieces in a plate and soak the tamarind in the water that was used to cook mango.

Chop the onions, garlic cloves and curry leaves.

Heat oil in a kadai and splutter mustard seeds, urad dal, toor dal and cumin seeds. Sauté onions, garlic cloves and curry leaves until onion turns transparent.

Add the extract from soaked tamarind to the sautéed onion mixture.

Add turmeric powder, sambhar powder, jaggery and salt. Boil for 5-10 minutes until the gravy thickens.

Lastly, add the cooked mango pieces, give it a boil and switch off the flame after it thickens.

You can add a tsp of gingely oil for garnishing. Enjoy with plain rice, any kootu and appalam!

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