Whenever we eat mangoes my amma saves all the seeds. She carefully dries them cut open the shells and saves the seeds. She makes a wonderful kuzhambu out of this, which pairs up with fried appalam or her simple yet special coconut thuvayal.
2 T fried mango seeds
4 cups of water
A lemon sized Tamarind
2 spoons of Amma’s sambar podi (recipe under Pickle/Podi/Masala Podi)
5-6 cloves of Garlic
Salt as per taste
1 spoon Vadagam
2 T gingelly oil
How to make it?
Soak the tamarind with a spoon of salt in 4 cups of water.
Fry the mango seeds in 2 spoons of gingelly oil till golden brown and grind it to a smooth paste adding very little water.
Heat a skillet and pour in 2 T gingelly oil. Once the oil is hot fry the vadagam carefully without burning it. After you take in the wonderful auroma fry the shallots till they are soft. Add the garlic pods and fry them too. Add the sambar podi and fry it for 5-6 seconds. Prepare tamarind extract and add it to the onions. Add the ground mango seed paste and let it boil till you get the nice auroma and the raw smell of tamarind goes off.
Serve it with hot rice, fried appalam and coconut thuvayal.
Note: This kulambu will be watery and do not try to thicken it by boiling for a longer time. It should be eaten that way.