Halwai November 21, 2018


• 1 – ripe Mango
• 1 cup – sour Butter milk
• Salt to taste
• Turmeric powder, a pinch
• For grinding:
• 1 tsp – oil
• 1/2 cup – grated Coconut
• 4 – Red Chillies (depending on your spice requirement)
• 1/4 tsp – Fenugreek seeds
• 2 tsp – raw Rice
• For seasoning:
• 1 tsp – oil
• 1 tsp – Mustard Seeds
• Curry leaves, a few


  1. Soak the raw rice for about 10-15 mins.
  2. Peel mango and chop it into pieces and cook the mango in water with a pinch of turmeric powder.
  3. Once the water starts boiling, switch off the flame and allow the mango to cool down.
  4. Mash the mango using a ladle to get the pulp and keep it aside.
  5. Heat a little oil in a kadai and fry fenugreek seeds and red chilli till the fenugreek seeds turn red in colour.
  6. Remove in a mixer.
  7. Add the soaked rice and the coconut to the mixer.
  8. Grind this into a fine paste by adding a little water.
  9. Add the butter milk, mango pulp and salt to the ground paste.
  10. Heat this mixture in a flame.
  11. Switch off the flame when the mixture starts to boil.
  12. In a separate pan add the oil and when the oil is hot add the mustard seeds.
  13. When the mustard seeds begin to sputter add curry leaves and switch off the flame.
  14. Add these to the moorkuzhambu.
  15. Mango Moorkuzhambu is ready.
  16. Serve this with hot rice.
  17. Recipe courtesy: Subbalakshmi Renganathan
  18. http://www.subbuskitchen.com/