Mangai-murungakai-verkadalai kozhambu
Mango(with skin),Drumstick - 5-6 pieces
pressure cooked verkadalai(with less salt) - 3 tblspn
garlic - 1 pod
Tomato - 1
onion - optional
sambhar powder - 1 spoon
coconut(scrapped) - 1 spoon
channa dhal,toor dhal,uradh dhal - 1 tspn each
dhania - 1/2 tspn
Tamarind water - make it as a thick paste(for kozhambu consistency)
mustard,thoor dhal,sigapu milaga,curry leaves - For tempering
To grind:
fry all the dhals and dhania in oil and grind them with sambhar powder,Turmeric,coconut and garlic
Heat oil in pan,add mustard,thoor dhal,red chilli,curry leaves.Add tomato and fry for few mnts.Now add murungakai pieces and fry.Add tamarind juice,Mango pieces and salt.After 10 mnts add ground paste and groundnut.Allow it to boil for few more mnts.
Switch of when raw smell vanishes from mango.
Mango(with skin),Drumstick - 5-6 pieces
pressure cooked verkadalai(with less salt) - 3 tblspn
garlic - 1 pod
Tomato - 1
onion - optional
sambhar powder - 1 spoon
coconut(scrapped) - 1 spoon
channa dhal,toor dhal,uradh dhal - 1 tspn each
dhania - 1/2 tspn
Tamarind water - make it as a thick paste(for kozhambu consistency)
mustard,thoor dhal,sigapu milaga,curry leaves - For tempering
To grind:
fry all the dhals and dhania in oil and grind them with sambhar powder,Turmeric,coconut and garlic
Heat oil in pan,add mustard,thoor dhal,red chilli,curry leaves.Add tomato and fry for few mnts.Now add murungakai pieces and fry.Add tamarind juice,Mango pieces and salt.After 10 mnts add ground paste and groundnut.Allow it to boil for few more mnts.
Switch of when raw smell vanishes from mango.
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