Monday, 28 September 2015

Mambazha Pullissery ( Ripe Mango In Curd and Coconut Gravy)

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
  • Salt
To Grind
  • Coconut 1/2 cup, grated
  • Curd / Yogurt 1 1/2 cup, thick one, mix well
  • Cumin Seeds 1/2 tsp
  • Green chilli 2 nos
To Temper
  • 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.


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