Ingredients
1. Mango pieces -- 5 pieces
2.Shallots/Small onion – 8 to 10 onions
3.Sambar powder – 2 teaspoon
4.Chilli powder – ½ teaspoon
5.Curry leaves – 4 to 5 leaves
6.Methi – ¼ teaspoon
7.Tamarind – 2 or 3 partitions (very little according to the sourness of mango)
8.Grated coconuts -- 1 teaspoons
9.Raw rice – ½ teaspoon
Tempering
1.Oil
2.Mustard
Procedure
1.Pour some water and put the mango pieces into it and let it boil for some time. Add little salt to it.Once the mangoes becomes tender remove them from flame.
2.Prepare tamarind solution and add some sambar powder to it with salt. Add the tender mangoes to it.
3.Heat the kadai with some oil, methi ,curry leaves and temper mustards to it.
4.Add shallots and fry well till it becomes little brown.
5.Add the tamarind solution with mangoes and let it boil for some time. Let it boil very well till the raw smell is gone.
6.Meanwhile grind the coconut and raw rice together.Finally add the coconut mix to the boiling kozhambu.Serve the kozhambu with steamed plain rice and ghee.
