Name: Mango Puliseri ( Mambzha puliseri ) recipe by Radha Natarajan at BetterButter
Prep time: 4 min
Cook time: 7 min
Total time: 11 min
Yield: 4
Ingredients: 3 cups of ripe mango pulp/mango pieces; 1/2 tsp mustard seeds; 1/2 tsp split urad dal; 1 tsp cumin/jeera; 3 red chillies; 1 tsp turmeric powder; 2 cups of fresh yogurt; 2 or 3 tsp of fresh coconut oil/cooking oil will also do.; 1 cup of freshly grated coconut; 2 green chillies; salt {as required}; sprigs of curry leaves for garnishing

ABOUT Mango Puliseri ( Mambzha puliseri ) RECIPE

A Kerala Sadya [lunch] round up cannot be completed without the seasons best Mambhazha Pulisseri which is thick mango pulp cooked with some spices,grated coconut and fresh yogurt.

Ingredients Serving: 4

3 cups of ripe mango pulp/mango pieces
1/2 tsp mustard seeds
1/2 tsp split urad dal
1 tsp cumin/jeera
3 red chillies
1 tsp turmeric powder
2 cups of fresh yogurt
2 or 3 tsp of fresh coconut oil/cooking oil will also do.
1 cup of freshly grated coconut
2 green chillies
salt {as required}
sprigs of curry leaves for garnishing

Instructions

Take a large pan and some water and cook the mango pieces/pulp with a tsp of turmeric powder and salt .
Grind the freshly grated coconut with cumin and green chillies to a fine paste. keep aside.
When the mango pulp/pieces is cooked enough, mash it lightly to blend and break up the lumps.
Add the coconut paste to the cooked mangoes and allow to boil on low simmer and then add the yogurt after whisking it lightly, into the gravy which will thicken after adding the coconut cumin paste and the fresh yogurt.
Do not allow the mango pulp and gravy to boil for long like other sambars as this cooks very fast and the coconut paste should not be boiling too much with the yogurt. Otherwise you will see it splitting.
Temper the gravy by using little coconut oil and spluttering mustard seeds,udad dal and two red dry chillis. Pour seasoning over the gravy
This tastes divine with rice or as a side dish with adai, or sevai

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