Thursday, February 11, 2016


Mambazha Pulissery
Mambazha pulissery is a traditional sweet and sour ripe mango curry.
  • Mango - 2 Small (1 Cup Chopped)
  • Water - As Required 
  • Salt - To Taste 
  • Green Chillies-2
  • Turmeric Powder - A Pinch
  • Red Chilli Powder - 1/2 Tsp

To Grind
  • Grated Coconut-1/2 Cup
  • Sour Yogurt-1 Cup (Stirred Well)
  • Cumin Seeds-1/2 Teaspoon
To Temper
  • Coconut Oil -2 Teaspoon
  • Mustard Seeds-1 Teaspoon
  • Whole Dry Red Chilies-2
  • Curry Leaves-1 Sprig

Grind all the ingredients listed above ‘To Grind’ without adding water into a fine paste.
Set aside.
In thick bottomed vessel, add mangoes along with turmeric powder, red chilly powder, salt and little water.mix well.
Let the mangoes turn soft but make sure its not mushy.
Add the grounded coconut paste to the boiling mango and mix well.
Cook in low flame for at least 3-5 minutes until raw smell of coconut mixture leaves, add required salt.
 Keep stirring to avoid curdling.
In a frying pan, heat the oil and add the mustard seeds.
When these start to splutter, add the rest of the seasoning ingredients and fry till the chilies turn dark brown.
Pour the seasoning to the pulissery and cover the dish for 10-15 minutes. Let the flavor set.

If the mango is not that ripe then you can add sugar. 

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