Mango morkuzhambu (ripe mangoes in yogurt gravy)

Though the season for these small sambar mangoes is technically over, I happened to come across some in Mylapore, hence one more dish with ripe mangoes. This can be made with peeled and cut large ripe mangoes also, however I personally feel there is  a subtle difference when this is made with the whole ripe sambar mangoes. Again, like many other South Indian recipes this recipe will also vary from family to family, with each family claiming to follow the authentic traditional recipe. My philosophy is that if it tastes good, that’s more than enough and I don’t make any claims to authenticity. Because, there is really nothing authentic when these recipes are handed down from generation to generation, as each generation probably makes subtle changes according to taste and availability of ingredients. So here is my family’s “authentic” recipe.

Cooked mangoes


Ripe sambar mangoes –  5/6
Yogurt – 1 cup
Turmeric powder – 1/2 tsp
Salt – to taste 

For the gravy
Grated coconut – 1/2 cup
Cumin seeds – 1 tsp
Green chillies – 2
Dried red chillies – 2 (to taste)
Urad dal – 1 tsp (dry roast)
Fenugreek seeds – 1/2 tsp ( dry roast)

For tempering
Mustard seeds – 1/2 tsp
Fenugreek – 1/4 tsp
Asafoetida – a pinch
Curry leaves – 10
Coconut oil – 1 tbsp

Yogurt gravy

Wash and cut off the stem portion of the ripe mangoes. In a pot bring some water to boil, add turmeric, salt and the ripe mangoes. Allow to cook for 5-7 mins till the mangoes are cooked through but still firm. Meanwhile grind all the ingredients for the gravy adding water as necessary to get a fine paste. Mix well into the yogurt making sure there are no clumps of yogurt left and it is a smooth mixture. Add this to cooked mangoes along with the required salt and stir while keeping the flame low. Do not allow it to boil as it could curdle. Once it has all come together temper the ingredients given above in coconut oil. Serve hot with rice. Serves 6.

2 thoughts on “Mango morkuzhambu (ripe mangoes in yogurt gravy)”

  1. Hey Vasu, Hope you are doing well.
    With the lockdown, I am cooking more…and yes, eating more!
    I tried this recipe of yours and it came out really well. We really enjoyed. The only substitution or alteration I did was as I only had frozen mangoes, I ground the mangoes with yogurt and other things. The rest of the recipe was exactly the same as per your suggestion. A must repeat in our house for sure! Thanks
    Stay Safe Vasu.

    1. Vasundhra Rajagopal

      Hi Chitra. Glad the recipe worked for you. Indian cooking is highly intuitive, so tweaking it for locally available ingredients is absolutely ok. Hope you guys and the boys are doing well.

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