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Mambazha Pulissery

Mambazha Pulissery is a yogurt based dish made with ripe mangoes, the ripe mango gives the curry a sweet-sour flavor. Pulissery is also called moru curry and is served towards the end of the sadya|meal. Other pulissery variations are with yam, taro or raw banana.

 

 

Ingredients you’ll need:

1 and 1/2 cup of ripe or semi ripe mango
1 cup of sour yogurt
1/2 cup Fresh or frozen coconut
1/2 tsp cumin seeds
1/2 tsp red chili powder or Whole Dry chilies – to taste
1/4 tsp turmeric powder
2 tsp coconut oil
1/4 tsp mustard seeds
2 dry chilies
A sprig of curry leaves
Salt to taste

Preparation:

 

 

I used semi ripe mango for this recipe. Cook the mango pieces in 1 cup water with 1/2 tsp salt until soft. While is mango is cooking, grind: coconut, cumin seeds, red chili powder or Whole Dry chilies – to taste and turmeric powder with a tbsp or two of water.

 

 

Add the ground paste to the cooked mango and continue to cook for 4 to 5 minutes.

Remove from heat and add beaten yogurt to the curry. Check for salt and adjust to taste.

In a small pan, heat 2 tsp of coconut oil. Add mustard seeds when the oil is hot. As they crackle, add 2 red chilies torn in halves and curry leaves. Add to the curry.

Simmer the curry for couple of minutes on low flame for the flavors to mingle, do not bring it to a boil. The yogurt in the curry will curdle.

Serve it with Hot steaming rice, Thoran and pappadam or nendrankai chips.

 

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