Mampazham Pulisherry (Ripe Mango Curry) | How to make Mampazham Pulisherry (Ripe Mango Curry)

Name: Mampazham Pulisherry (Ripe Mango Curry)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 people
Ingredients: For Cooking Mango:-; Ripe Mango - 1 Big Size ( Remove peel and cut in big pieces, do not throw away seeds); Green Chilly- 1 no (Slit length wise); Turmeric Powder- 1 tsp; Salt as per your taste; Water to cook Mango; For ground paste; 1 cup grated coconut; 1 tsp cumin seeds; 6-7 garlic pods; Water to grind coconut masala; Grind above masala given under ground paste list and set aside; Curd- 1 cup; For tempering; Coconut oil- 1 tbsp; Mustard seeds- 1 tsp; Fenugreek Powder- 1 tsp; Dry Red Chillies- 2 tsp; Curry leaves- a sprigs

By Sheena Omana Narayanan | 20th Apr 2018 |

★★★★★

5 from 1 review Rate It!

Mampazham Pulisherry (Ripe Mango Curry)by Sheena Omana Narayanan

Prep Time
10
mins
Cook Time
10
mins
Serves
2
People

5 saves

1 review

5 likes

About Mampazham Pulisherry (Ripe Mango Curry) Recipe

Mampazhama Pulisherry is a traditional Kerala recipe using Ripe mango and curd which is a sweet and little sour side dish of Kerala mainly serve during Summer season when Mango are in Market.

Mampazham Pulisherry (Ripe Mango Curry)

Ingredients to make Mampazham Pulisherry (Ripe Mango Curry)

For Cooking mango:-
Ripe mango - 1 Big Size ( Remove peel and cut in big pieces, do not throw away seeds)
green chilly- 1 no (Slit length wise)
turmeric Powder- 1 tsp
salt as per your taste
Water to cook mango
For ground paste
1 cup grated coconut
1 tsp cumin seeds
6-7 garlic pods
water to grind coconut masala
Grind above masala given under ground paste list and set aside
curd- 1 cup
For tempering
coconut oil- 1 tbsp
mustard seeds- 1 tsp
fenugreek Powder- 1 tsp
Dry Red Chillies- 2 tsp
curry leaves- a sprigs

How to make Mampazham Pulisherry (Ripe Mango Curry)

Take a deep pot add Mango pieces, Green chilly , Turmeric Powder, Salt and Water. Cook for 5- 6 mins in medium high flame until Mango turns soft
Once cooked add coconut ground masala in to it and reduce the flame and cook for another 2 mins. Add Fenugreak Powder and mix well.
Switch off the flame and remove from fire
Take curd and whisk well, mix this curd in to cooked Mango curry and stir slowly.
Now heat small pan heat coconut oil, add mustard seeds allow it to splutter, add curry leaves and red chillies and fry for 1 min. Pour this tempering in to curry.
Serve this dish with steam rice