Mambazha Kalan Recipe | Mambazha Kaalan – Onam Special Mango Curry Kerala Style
Mambazha Kalan, or Mambazha Kaalan, is a delicious and traditional mango curry from Kerala that’s especially popular during the Onam festival. This dish combines the sweetness of ripe mangoes with the tanginess of curd and the warmth of spices, creating a rich and flavorful curry that perfectly complements the elaborate Onam Sadhya spread.
Being a Malayalee, Mambazha Kalan was always a much-anticipated dish during the festive season. More than the Mambazha puliserry, i like the mambazha kalan more. The aroma of mangoes cooking with spices brings back memories of those joyful celebrations with family. If you’re looking to add an authentic Kerala dish to your festive menu, this mango curry is a must-try!
video recipe
Ingredients
For the Curry:
- 2 ripe mangoes, chopped (seeds removed)
- 1 tsp jaggery (optional, depending on mango sweetness)
- 1/2 tsp salt
- 1/2 tsp chilli powder
- 1/4 tsp turmeric powder
- 1/4 cup water
For the Coconut Paste:
- 1/4 cup grated coconut
- 1 tsp peppercorns
- 1 tsp cumin seeds
- 2 green chillies
- 2 tbsp curd (for grinding)
- Final Addition:
- 1/2 cup beaten curd
For the Tempering:
- 1.5 tbsp coconut oil
- 1 tsp mustard seeds
- 1/8 tsp fenugreek seeds
- 3 dried red chillies
- 1 sprig curry leaves
Instructions
- Cook the Mangoes:
- In a mud pot, add the chopped mangoes. If the mangoes are very sweet, you can skip the jaggery; otherwise, add 1 tsp.
- Mix in salt, chilli powder, turmeric powder, and water.
- Cook on low heat until the mangoes are soft and tender.
- Prepare the Coconut Paste:
- In a mixer, grind grated coconut, peppercorns, cumin seeds, and green chillies without water.
- Add curd to the mixture and grind again to a super fine paste.
- Combine the Coconut Paste with Mangoes:
- Once the mangoes are cooked and slightly mashed, add the prepared coconut paste to the pot.
- Mix everything well and cook until the raw smell of the coconut paste disappears and the curry starts to thicken.
- Add Curd:
- Turn off the heat and quickly stir in the beaten curd. The curry should be thick and smooth, not watery.
- Prepare the Tempering:
- In a tadka pan, heat coconut oil. Add mustard seeds and fenugreek seeds. Once they start to crackle, add dried red chillies and curry leaves.
- Pour the tempering over the curry and mix well.
- Rest and Serve:
- Let the curry rest for a while to allow the flavors to meld together. Serve it warm with rice or as part of your Onam Sadhya.
Step pics
Take the chopped mangoes, turmeric powder, chilli powder, salt in a mud pot
mix everything and add 1/4 cup water.
cook the mangoes until mushy.
grind coconut, peppercorns, cumin seeds, green chillies.
grind it without adding water.
now add thick curd and grind again to a super fine paste
smooth paste is ready.
mangoes are cooked and slightly mashed.
add the coconut paste.
mix well to combine.
cook covered for 5-10 minutes until the raw smell leaves and the curry starts to thicken. cook on a medium or low heat.
switch off and open. add the beaten curd. quickly mix it with the curry
the heat in the pot will be sufficient for the curd to get heated up.
heat a tadka pan and add coconut oil and mustard seeds.
add fenugreek seeds
when it crackles add red chillies and curry leaves.
add the tempering back to the curry. mix well and let it rest covered for few hours.
serve the delicious mambazha kalan in your sadhya
Expert Tips
- Adjust the amount of jaggery according to the sweetness of your mangoes. If they are too sweet, you can omit the jaggery entirely.
- Grind the coconut paste to a super fine consistency to ensure the curry is smooth and thick.
- Use fresh curd for the best flavor and a smooth texture.
- Mambazha Kalan should have a thick, creamy consistency, so avoid adding water during the cooking process.
