Mambazha pulissery/Ripe mango in curd and coconut gravy
My mom prepares mouth watering mambazha pulissery. Nobody in my family can resist themselves from eating more and more rice on the day my mom prepares this curry. It is sweet and sour in taste. It goes well with rice. Here is the recipe of mambazha pulissery - mom's style!!
- Ripe mango: 2 big
- Sour curd: 1 cup
- Green chilly: 4
- Turmeric powder: 1/4 tspn
- Chilly powder: 1/2 tspn
- Grated coconut: Half of one small coconut or 1/2 cup
- Cumin seeds/Jeerakam: 1/4 tspn
- Mustard/kaduku: 1/2 tspn
- Fenugreek seeds/uluva: 1/4 tspn
- Dry red chilly: 2
- Curry leaves:1 sprig
- Wash the mango and cut it into broad pieces (if you are using small mango no need of cutting, use as such). I use seeds also.
- Take curd in a bowl and stir it well. Keep aside.
- In a thick bottomed vessel, add mangoes, turmeric powder, green chillies, red chilly powder and salt.
- Add a little water and mix well.
- Let it boil and then keep the stove on low flame.
- Meanwhile grind all the ingredients listed under "to grind" to a smooth paste.
- Add it to the cooked mango and stir it well. Wait for a few seconds and add curd to it.
- Mix all the things well and remove it from fire.
- Heat a pan with oil.
- Add mustard seeds and when it splutters, add fenugreek seeds, dry red chilly and curry leaves.
- Pour it to the pulissery and mix well.
- Cover the pan with a lid and keep aside for 10 minutes.
- Now yummy mambazha pulissery is ready to serve.
- If your mango is not sweet enough add a pinch of sugar or jaggery to it.
- Coconut oil gives the real flavour to the curry but you may use any other oil too.