Go Back

Maa Vathal Mor Kuzhambu Recipe

A yogurt based gravy using whole dry raw mango that's served along with rice.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Lunch
Cuisine Indian
Servings 4


  • Whole dry mango - 1/2
  • Onion - 1
  • Curd or Yogurt - 1/2 cup
  • Mustard seeds - 1 tsp
  • Curry leaves - 1 sprig
  • Mor milagai or Sun dried curd chilies - 4
  • Turmeric powder - 1/4 tsp
  • Salt - to taste
  • Oil - 2 tsp


  • Soak whole dry mango piece in enough water. Rest overnight.
  • Grind the mango piece using the water soaked to a smooth paste in a mixie jar.
  • Mix the ground paste in yogurt (curd), add 1/4 cup water, mix well and keep it ready.
  • Heat a pan with oil. Add mustard seeds and let it splutter.
  • Break the mor milagai into small pieces. Add it to the pan and fry till it becomes golden brown and crunchy.
  • Add finely chopped onion, curry leaves, asafoetida and cook till the onions turns pink.
  • Add yogurt mixture, turmeric powder, salt and mix well.
  • Let it come to a boil and switch off stove.
  • Serve hot with rice.


The maa vathal and the mor milagai (curd chilies) both has salt, so keep that in mind while adding salt to the final dish.