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Using your very best judgment is just another one of many ways which you may make healthy decisions out of a dinner menu. This is best achieved by analyzing meal pictures on a menu. It is also recommended that you avoid foods teeming with broccoli, cheese and even sour cream. If your selection includes these fattening condiments, then be sure to ask for a lesser amount.
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We hope you got benefit from reading it, now let’s go back to ripe mango curry/mavina hannina gojju/mambazha kuzhambu recipe. You can have ripe mango curry/mavina hannina gojju/mambazha kuzhambu using 15 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Ripe Mango Curry/Mavina Hannina Gojju/Mambazha Kuzhambu:
- Prepare 5 Medium Size Ripe Mango
- Provide 1 cup Thick Coconut Milk
- Use 1 tbsp Packed Tamarind
- Provide 6-8 Green Chilli
- Provide 1/2 inch Ginger
- You need 2 cups Water
- Prepare 1.5 tsp Salt
- Provide 2 tbsp Coconut Oil
- Prepare 1/2 tsp Mustard
- Take 1/2 tsp Cumin Seeds
- Take 1 tsp Split Black Gram Dal/Urad Dal
- Get 1/8 tsp Fenugreek Seeds
- Prepare 10 Curry Leaves
- You need 1/4 tsp Asafoetida/Hing Powder
- Take 2 Dry Red Chilli
Steps to make Ripe Mango Curry/Mavina Hannina Gojju/Mambazha Kuzhambu:
- Peel off the mango skin. Chop the mango. Do not discard the seeds.
- Boil chopped mangoes along with seeds with 2 cups of water, crushed green chilli and crushed ginger.
- Once the mangoes cook well, mash them with the back of a ladle. Leave a few chunks unmashed.
- Extract pulp from tamarind. Add the pulp to mashed mangoes and cook for a few mins.
- Add coconut milk and salt. Let it come to a boil.
- Heat oil. Pop up mustard. Add in cumin seeds, urad dal, fenugreek seeds, hing, curry leaves and broken dry red chilli.
- Add the seasoning to the curry.
- Offer Ripe Mango Curry to Lord Sri Krishna. Honor Krishna Prasadam.
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