Mango Vathal Kulambu Recipe

Recipe By Slurrp

Mango Vathal Kulambu is a tangy and spicy South Indian curry made with dried mango slices. The dried mango slices are soaked and cooked in a flavorful tamarind and spice paste, resulting in a delicious and aromatic dish. This traditional recipe is a perfect combination of sweet, sour, and spicy flavors, making it a popular choice for lunch or dinner. Serve this Mango Vathal Kulambu with steamed rice and papad for a satisfying meal.

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15minstotal
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Mango Vathal Kulambu
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Ingredients for Mango Vathal Kulambu Recipe

  • 2.75 Mango Slices
  • 1/2 tablespoon Oil
  • 1/4 teaspoon Mustard Seeds
  • 0.13 teaspoon Fenugreek Seeds
  • as per your need A Few Curry Leaves
  • 1/4 Onion, Chopped
  • 1/4 teaspoon Ginger Garlic Paste
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • 1/4 teaspoon Coriander Powder
  • As required Salt To Taste
  • 1/4 tablespoon Tamarind Paste
  • 1/4 tablespoon Jaggery
  • as required Fresh Coriander Leaves For Garnish

Directions: Mango Vathal Kulambu Recipe

Cooking Directions

  • STEP 1.Soak the dried mango slices in water for 30 minutes to soften them.
  • STEP 2.In a pan, heat oil and add mustard seeds, fenugreek seeds, and curry leaves. Let them splutter.
  • STEP 3.Add chopped onions and sauté until golden brown. Then, add ginger-garlic paste and cook for a minute.
  • STEP 4.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
  • STEP 5.Add the soaked mango slices along with the water. Cook for 10-15 minutes until the mango slices are tender.
  • STEP 6.In a separate bowl, mix tamarind paste with water and add it to the pan. Cook for another 5 minutes.
  • STEP 7.Finally, add jaggery and cook for a minute until it melts and blends well with the curry.
  • STEP 8.Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

  • You can adjust the spice level according to your preference by adding more or less red chili powder.
  • If you don't have dried mango slices, you can use fresh raw mangoes instead.
  • Make sure to soak the dried mango slices well to soften them before cooking.

Storage and Serving

  • Leftover Mango Vathal Kulambu can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the curry before serving and adjust the consistency by adding water if needed.
  • Serve Mango Vathal Kulambu with steamed rice, papad, and a side of vegetable stir-fry for a complete meal.
Nutrition
value
122
calories per serving
11 g Fat2 g Protein4 g Carbs4 g FiberOther

Current Totals

  • Fat
    11g
  • Protein
    2g
  • Carbs
    4g
  • Fiber
    4g

MacroNutrients

  • Carbs
    4g
  • Protein
    2g
  • Fiber
    4g

Fats

  • Fat
    11g

Vitamins & Minerals

  • Calcium
    33mg
  • Iron
    2mg
  • Vitamin A
    1276mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    44mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    35mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    40mg
  • Manganese
    < 1mg
  • Phosphorus
    33mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp