Name: Mambazha Pulissery or Sweet and Sour Ripe Mango Curry recipe by Femina Shiraz at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Ripe Mangoes 2; Curd 1 cup; Grated Coconut 1/2 cup; Cumin seeds 1/4 tsp; Turmeric powder 1/4 tsp; Red chilli powder 1/4 tsp; Coconut oil 2 tbsp; Mustard seeds 1 tsp; Green chilli (finely chopped) 1; Curry leaves 1 sprig; Red chilli whole 2; Fenugreek seeds 1/2 tsp; Salt as required; Water as required

ABOUT Mambazha Pulissery or Sweet and Sour Ripe Mango Curry RECIPE

Mambazha pulissery is one of the best curries for summers. The summer fruit is cooked in a perfect blend of curd, ground coconut and spice mix. Light on the tummy, so soothing and comforting with a bowl of rice. A perfect choice of curry to tickle your taste buds.

Ingredients Serving: 4

Ripe Mangoes 2
Curd 1 cup
Grated Coconut 1/2 cup
Cumin seeds 1/4 tsp
Turmeric powder 1/4 tsp
Red chilli powder 1/4 tsp
Coconut oil 2 tbsp
Mustard seeds 1 tsp
Green chilli (finely chopped) 1
Curry leaves 1 sprig
Red chilli whole 2
Fenugreek seeds 1/2 tsp
Salt as required
Water as required

Instructions

Wash and peel the mangoes and cut them into cubes.
Now cook the mangoes along with the seeds with 1/2 cup water and little salt. Let it boil for 4-5 minutes.
Next grind together the grated coconut, turmeric powder, red chilli powder and cumin seeds with little water, to form a smooth paste.
Now add this coconut mixture to the cooked mangoes and mix well.
Add little water if it is too thick.
Cook covered in low flame for 2-3 minutes.
Meanwhile, whisk the curd to remove any lumps.
Add this curd to the mango coconut mixture and mix well.
Add salt as required.
Allow to warm, but do not boil. Switch the flame off.
Now take coconut oil in a pan.
Splutter mustard seeds.
Then add fenugreek seeds, green chili, curry leaves and red chilli whole.
Add this to the mango curry.
Serve warm with a bowl of rice.

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