- Jun 21, 2021
- 1 min read

Mambazha Pulissery

1.Ripe Mango-2

Chilli powder-3/4 tsp

Turmeric powder-1/2 tsp

Salt to taste

Traditionally small sized mangoes are used like Chandrakaran mango 🥭.I used Alphonso mangoes instead.

In a vessel put the peeled whole mangoes,turmeric,chilli powder and salt along with 1 1/2 cups water and cover and cook till almost cooked.

2.Coconut grated-1 cup

Cumin seeds-1 tsp

Green chillies-3-4

Shallots-3

Curry leaves-few.

Grind this together to a smooth paste adding enough water.Add this to the almost cooked mangoes and cook for few minutes or till coconut is cooked .

3.Sour Curds-3/4 cup

Whisk the curds and add to the above mixture on low heat stirring so that it doesn’t curdle.Cook this for a very short time until it’s heated through.Do not allow the curds to boil and remove it from the stove.

4.For tempering

Coconut oil-1 tbsp

Mustard seeds-1/2 tsp

Fenugreek seeds-1/4 tsp

Dry Red chillies-3

Curry leaves-1 sprig

Heat oil in a pan and splutter the mustard seeds and then the fenugreek seeds.Add the chillies broken and off the stove.Add in the Curry leaves and stir in.Pour this over the Mango Curry.Mambazha Pulissery is ready to serve with some hot rice.