Mambazha Pulissery
Mambazha Pulissery – a traditional sweet and sour ripe mango curry. It is usually served as an accompaniment to rice. Before you start with the preparation, please read the tips carefully.
Ingredients
- Ripe mango (മാമ്പഴം) – 3 Nos (small)
- Grated coconut (തേങ്ങ ചിരണ്ടിയത്) – 1 Cup
- Curd / Yogurt (തൈര്) – 1 Cup
- Turmeric powder (മഞ്ഞള്പൊടി) – 1 Pinch
- Shallot (ചെറിയ ഉള്ളി) – 6 Nos
- Green chilli (പച്ചമുളക്) – 3 Nos
- Garlic (വെളുത്തുള്ളി) – 2 Cloves
- Cumin seeds (ജീരകം) – ½ Tea Spoon
- Mustard seeds (കടുക്) – ½ Tea Spoon
- Fenugreek seeds (ഉലുവ) – ½ Tea spoon
- Dry red chillies (വറ്റല്മുളക്) – 2 Nos
- Curry leaves (കറിവേപ്പില) – 1 Sprig
- Coconut Oil (വെളിച്ചെണ്ണ) – 2 Table Spoon
- Salt (ഉപ്പ്) – To taste
Method
- Peel the mangoes. If it is not pulissery mambazham (small ripe mango) dice it.
- Slice shallots and slit green chillies length wise.
- Grind grated coconut, garlic and cumin seeds into fine paste.
- Beat the curd to make it smooth and keep aside.
- Cook the mangoes in a covered vessel by adding turmeric powder, green chillies, salt and enough water to cover the mangoes (about 10 minutes in a medium flame).
- When it is done, open the lid and mash a bit of the pieces. Add the ground paste and combine well.
- Simmer it by stirring occasionally (do not let it boil). Add the beaten curd and combine it. Remove from the flame and keep aside.
- Heat 1 table spoon of coconut oil in a cooking pan and put mustard and fenugreek seeds. When it splutters, add broken dry red chillies and stir for few seconds. Put shallots and curry leaves. Saute till it turns golden brown. Add this to the prepared mambazha pulissery.
- Transfer to the serving dish.
- Ripe mango (മാമ്പഴം) – 3 Nos (small)
- Grated coconut (തേങ്ങ ചിരണ്ടിയത്) – 1 Cup
- Curd / Yogurt (തൈര്) – 1 Cup
- Turmeric powder (മഞ്ഞള്പൊടി) – 1 Pinch
- Shallot (ചെറിയ ഉള്ളി) – 6 Nos
- Green chilli (പച്ചമുളക്) – 3 Nos
- Garlic (വെളുത്തുള്ളി) – 2 Cloves
- Cumin seeds (ജീരകം) – ½ Tea Spoon
- Mustard seeds (കടുക്) – ½ Tea Spoon
- Fenugreek seeds (ഉലുവ) – ½ Tea spoon
- Dry red chillies (വറ്റല്മുളക്) – 2 Nos
- Curry leaves (കറിവേപ്പില) – 1 Sprig
- Coconut Oil (വെളിച്ചെണ്ണ) – 2 Table Spoon
- Salt (ഉപ്പ്) – To taste
Method
- Peel the mangoes. If it is not pulissery mambazham (small ripe mango) dice it.
- Slice shallots and slit green chillies length wise.
- Grind grated coconut, garlic and cumin seeds into fine paste.
- Beat the curd to make it smooth and keep aside.
- Cook the mangoes in a covered vessel by adding turmeric powder, green chillies, salt and enough water to cover the mangoes (about 10 minutes in a medium flame).
- When it is done, open the lid and mash a bit of the pieces. Add the ground paste and combine well.
- Simmer it by stirring occasionally (do not let it boil). Add the beaten curd and combine it. Remove from the flame and keep aside.
- Heat 1 table spoon of coconut oil in a cooking pan and put mustard and fenugreek seeds. When it splutters, add broken dry red chillies and stir for few seconds. Put shallots and curry leaves. Saute till it turns golden brown. Add this to the prepared mambazha pulissery.
- Transfer to the serving dish.
Tips
1) For the authentic taste of traditional Kerala Mambazha Pulissery, use the “pulissery mambazham” – a small ripe mango to prepare this dish. If it is not available you could use any other ripe mango (1 No is enough).
2) If the mango is not enough sweet, add little sugar to it for the better taste.
1) For the authentic taste of traditional Kerala Mambazha Pulissery, use the “pulissery mambazham” – a small ripe mango to prepare this dish. If it is not available you could use any other ripe mango (1 No is enough).
2) If the mango is not enough sweet, add little sugar to it for the better taste.
2) If the mango is not enough sweet, add little sugar to it for the better taste.
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