Mambazha Pulissery
Servings: 4 -5
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Ingredients
- 2 medium Ripe Mangoes peeled & sliced (refer notes)
- 2-3 Green chilli slit lengthwise
- 1/2 tsp Turmeric powder
- 1/4 tsp Chilli powder
- 1/2 cup Grated Coconut packed
- 1/2 tsp Cumin / Jeera
- 1 1/2 - 1 3/4 cup Yogurt / Buttermilk at room temp (refer notes)
- 1 tsp Sugar optional (refer notes)
- 1/2 tsp Mustard seeds
- 2 Dry red chilli
- Curry leaves
- Salt
- Coconut oil for tempering
Instructions
- Cook together sliced mangoes, turmeric powder, chilli powder, green chilli and salt with with 2 cups water. Bring it to boil and let it simmer, till the mangoes are cooked and reaches a mushy consistency.
- Grind together coconut and cumin with 2-3 tbsp water to a smooth paste.
- Add ground coconut paste to cooked mangoes and mix well. Let it cook for 5-7 mins on low - medium flame.
- Remove the pan from the fire (to avoid splitting / curdling) and gradually add yogurt / buttermilk. Gently mix till no white traces are seen.
- Bring it back to fire and cook on low flame for 5-6 mins, till steam comes from the back of the spoon. Do a taste test and add more salt, sugar (if required).
- Heat oil in a small pan and crackle mustard seeds. Add curry leaves & dried red chilli. Fry for 1-2 mins and add to the curry.
- Let the curry rest for 10-15 minutes before serving.
Notes
I used Alphonso mango for this dish. Back home we use Nadan Mango for this recipe, you can use any sweet variety mango. If using Nadan Mango, use 3-4.
If using Yogurt, make sure you blend it in the mixer to make it smooth and remove any lumps. Those in Gulf can use Laban. I used full fat laban for this. Make sure yogurt / Buttermilk / Laban is at room temp, to avoid splitting of the curry.
The curry has a well balanced sweet and sour flavour, so if the mangoes you use isn't sweet enough, add a tsp of sugar to balance the sourness.
To reheat, keep the refrigerated curry at room temp for half an hr and MW for 30-40 seconds.