Going to be in the end of mango season,by this time we would have exhausted picking different varieties of mangoes and tasted with an expectation at least this batch we got would be bit sweeter. So I can surely say that there is no saturation point for the taste of mangoes. This we be the same for the one who likes raw mangoes too trying out different recipes out of it. This post is a step wise picture of Raw Mango tamarind curry or Maangai Puli Kuzhambu.


Raw Mango -1
Shallots – 10
Dry red chilli -2-3
Curry leaves – few
Fenugreek -1/4 tsp
Mustard – 2 pinches
Asafoetida -a pinch
Tamarind juice – take from a amla sized ball
Chilli powder – 1 tsp
Turmeric powder – 1/4 tsp
Coriander powder – 2 tbsp
Grated Coconut – 2 tbsp
Jaggery – 2 tsp
Salt as required


1. Heat oil in a pan, add mustard and let it splutter. Then add fenugreek, chillies, onion,curry leaves and fry well. Then add cut mangoes and fry well until soft.
2. Add the tamarind juice, Asafoetida and mix well.
3. Pour about 2-3 cups of water, turmeric powder, chilli powder, coriander powder, salt and let it boil.

4.When it reaches a gravy consistency add grated coconut, jaggery and mix well.

5. Allow it to boil for about 5 minutes and put off the flame.

6. Transfer to a serving bowl and serve hot with rice.

Maangai Puli Kuzhambu

  • This goes well with hot rice or even as a side dish for curd rice.
  • Add more water and let it boil until raw smell goes off and the gravy gets thick.
  • After adding coconut cook for about 2-3 minutes
  • Use a heavy bottomed kadai to prepare this curry.
  • You can refrigerate and store this curry for 2-3 days.
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