Mambazha Pulissery, Sweet and sour curry in yogurt and coconut gravy. Its a traditional and popular curry in Kerala. Here is simple and easy recipe for you all to try.
- Ripe whole mango 4 / 6 small once
- Turmeric Powder 1/2 tsp
- Black Pepper 1/4 tsp, crushed
- Red Chilli Powder 1 tsp
- Green chilli 3 nos
- Curry Leaves 2 sprigs
- Coconut 1/2 cup, grated
- Curd / Yogurt 1 1/2 cup, thick one, mix well
- Cumin Seeds 1/2 tsp
- Green chilli 2 nos
- Coconut Oil 2 tsp
- Mustard Seeds 1 tsp
- Dry Red Chilli 2 nos
- Fenugreek Seeds 1/4 tsp
- Curry Leaves 1 sprig
If using small ripe mangoes , peel the skin and use whole mango or if you are using big mangoes, chop them into pieces.
In a thick bottomed medium size sauce pan, add mangoes, turmeric powder, red chilli powder, crushed black pepper , salt and curry leaves along with little water. Bring to a boil and reduce the flame. Cook the mango mixture well, stirring occasionally until the gravy is thickened to a pouring consistency.
Meanwhile grind grated coconut, curd, cumin seeds and green chilli without adding water to a fine paste. Add this ground paste to the cooked mango and stir well in low flame for 1 second and put off flame, let it cool. Check salt and add if needed.
In a small frying pan, heat oil and add the mustard seeds, when it splutter, add dry chilli and fenugreek seeds, then add curry leaves and fry for a second. Pour it over the curry and cover and keep for 10 minutes. Let the flavour set. Serve with warm rice.
NB: If you want more flavour in the curry, add few slices of ripe mango while grinding the coconut. enjoy cooking.