MAMBHAZHA PULISSERY

One of the traditional curry in Kerala sadya/ grand feast. Pulissery can be prepared with cucumber, plantain, pineapple etc... depending upon your tastebuds. The most popular one among the varieties of pulissery available in Kerala cuisine is this ripen mango pulissery. Traditionally this recipe made using ripe nattu manga, a special variety of mango having a unique smell and small in size. But you can make this with normal sweet mangoes.

INGREDIENTS:

Mango - 2

Green chilli - 5

Turmeric Powder - 1tsp

Red Chilly Powder - 1/2 tsp

Jaggery - Small piece

Curd - 1/2 cup

Salt to taste

For Grinding:

Grated coconut - 1 cup

Green chili - 2

Cumin seeds - 1/2 tsp

For Seasoning:

Coconut oil - 1 tsp

Mustard seeds - 1 tsp

Urad dal - 1/2 tsp

Fenugreek seeds - 1/2 tsp

Red chilli - 2

Turmeric powder - 1/4 tsp

Red chili powder - 1/4 tsp

Curry leaves 

METHOD:

1. Peel the mango skin and slice it into pieces.

2. Cook the mangoes in about 1 cup of water along with the turmeric powder, red chilli powder, jaggery, curry leaves, green chili and salt. 

3. Grind the coconut, green chillies and cumin seeds to a fine paste.

4. Once the mangoes get cooked, add the ground coconut paste to it. Let it cook for 5 mins.

5. Add the curd and stir it well. Switch off the flame.

6. In a pan, heat oil and add mustard seeds. When it splutter add urad dal, fenugreek seeds, red chili and curry leaves. Switch off the flame and add turmeric powder and red chili powder.

7. Pour the seasoning to the curry. 

                                                                                 

8. Enjoy this yummy mambazha pulissery with rice........