To start preparing the mambazha recipe Mor Kuzhambu, prepare all the ingredients and keep it ready.
The first step is the coconut mixture pasta. In a grinder, add the coconut, cumin seeds, green chillies, salt and grind it together with 1/2 cup of hot water in a smooth paste.
Hot water helps to melt the coconut in a much more fluid mixture.
In a pan, add the manghi, the coconut mixture, turmeric powder and water. Regulates the consistency of the sauce in order to have a consistency of thick payment.
Give Mambazha Mor Kuzhambu a strong boiling for about 3-3 minutes and turn off the fire. Check the salt and season for the taste accordingly.
For Tadka, preheat a Tadka pan over medium heat; Add the oil and let it heat.
Once the oil is hot, adding mustard seeds and Greek seeds allow them to burst. Mix the curry leaves and turn off the heat.
Pour this dressing to the Mambazha Mor Kuzhambu and remove a sensation. Transfer the Mambazha Mor Kuzhambu to a serving bowl and serve hot.
Serve Mambazha Mor Kuzhambu together with steam rice, Chow Chow Toran and Elai Vadam
