Ada manga vetha kuzhambu is very traditional curry and very much different from our normal vethal kuzhambu. We are not using tamarind to make this curry. Instead we are using dried mango vethal .
We can make this mango vethal and store it for years.I learnt this recipe from my amma. I loved her ada manga kuzhambu. This vetha kuzhambu goes very well with hot rice .
I am giving you the recipe of my amma for making manga vethal at the end.
Let us see how to make this kuzhambu.
Preparation time approx. 20 minutes.
- 10 pieces of ada mango. ( adjust according to the sourness of the mango)
- 1tbsp pepper corns.
- 5 to 6 red chillies ( adjust according to your taste).
- 2 tbsp raw rice.
- 1 tsp jeera.
- 5 strings of curry leaves or a handfull.
- salt tot taste.
- 1/2 tsp turmeric powder.
- 1 tbsp oil.
- 1 tsp mustard seeds.
- 1/2 tsp fenugreek seeds or methi seeds
Powder the pepper corns,jeera, curry
leaves, raw rice and red chilles. No need to dry fry.
In a pan add 1 tbsp oil. I used thil oil for better taste.
When the oil is hot add mustard seeds.
Let it splutter. Now add fenugreek seeds or methi. Let it become brown and dd asafoetida. Fry for 10 seconds and add the mango vethal. Fry for few more minutes.
Add 2 glasses of water and turmeric powder. Let it boil . Add the powdered masala’s. Check the consistency of the gravy. Add little more water if needed.
Check the salt, we have added enough salt to the mango vethal. So if needed add very little salt. Let the mangoes cook well. Switch of the flame and serve with hot rice and ghee.
How to make mango vethal.
Select mangoes which are little sour. Cut this in to big chunks. Do not throw the seeds also.
Sprinkle stone salt over the mango pieces and mix well. 2 mangoes needed at least 2 tbsp salt.
Close it with a lid and keep aside for full day. Next day morning open the lid and mix it very well and keep aside.
After 2 days water will ooze out from salt and mango. Take out the mango pieces and sun dry. Balance salt water keep aside. Again in the night put the mango pieces in the salt water. Next day sun dry mangeos keeping the salt water.
Do this procdure till the salt water is fully absorbed by mango pieces.
Now sun dry the mangoes very well and store. This will stay for years.
Some people are using the inside portion of mango seeds while making the masla powder. My mother used to avoid this because some time it taste little bitter.