Name: MAMBAZHA PULISSERY / RIPE MANGO CURRY KERALA STYLE recipe by Shobha Keshwani at BetterButter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2
Ingredients: Mangoes .. 2 (select small variety); Yogurt ...... 1 cup; Grated coconut .. 1 cup; Green chillies ... 2 (add more if you like it spicy); Turmeric powder .. 1/4 tsp; Cumin seeds ..... 1 tsp; Mustard seeds ... 2 tsp; Fenugreek seeds ... 1/2 tsp; Dry red chillies .... 2-3; Curry leaves ..... 1 sprig; Coconut oil .... 2 tbsps (you may use any oil if you don't have coconut oil); Salt .... as needed

ABOUT MAMBAZHA PULISSERY / RIPE MANGO CURRY KERALA STYLE RECIPE

Mambazha Pulissery is one of the Traditional curries of Kerala prepared for Sadhya (festive recipes). It is sweet, sour and spicy in flavour with coconut based gravy with the addition of yogurt and green chillies.This curry is usually paired with idiyappam but it goes well with plain rice, neer dosas and appams also. Pulissery and Moru Kootan have the similar gravy base. The only difference is that pulissery is cooked with fruits like mango, banana, pineapple and the kootan is done with vegetables like raw banana, yam, pumpkin etc..

Ingredients Serving: 2

Mangoes .. 2 (select small variety)
Yogurt ...... 1 cup
Grated coconut .. 1 cup
Green chillies ... 2 (add more if you like it spicy)
Turmeric powder .. 1/4 tsp
Cumin seeds ..... 1 tsp
Mustard seeds ... 2 tsp
Fenugreek seeds ... 1/2 tsp
Dry red chillies .... 2-3
Curry leaves ..... 1 sprig
Coconut oil .... 2 tbsps (you may use any oil if you don't have coconut oil)
Salt .... as needed

Instructions

Wash and peel the mangoes.
In a chatti or a pan take sufficient water and cook the mangoes adding slit green chillies, turmeric and salt.
Meanwhile grind the coconut , yogurt and cumin seeds to a paste.
When the mangoes are three-fourths done stir in the ground paste with the mangoes in the pan.
Mix carefully and check the salt.
When the curry is done remove it from the gas.
In a small pan heat the coconut oil ar any cooking oil. When it is hot reduce the flame and add the mustard seeds, fenugreek seeds, curry leaves and dry red chillies.
Stir in the tadka to the mango curry.

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