Mambazha Pulissery / Ripe mango curry

Preparation Steps

1. Peel and cut the ripe mangoes into medium-sized pieces.

2. In an earthen pot, add the mango pieces, chilli powder, turmeric powder, split green chilli, one sprig of curry leaves, and salt.

3. Cook this mixture until the mangoes are well cooked.

4. Slightly mash the mango pieces with a spatula and set aside.

5. In a mixer jar, add grated coconut and cumin seeds.

6. Grind the mixture nicely by adding enough water.

7. Add the ground coconut paste to the cooked mango mixture.

8. Mix well and cook until the raw taste of the coconut paste is gone.

9. Whisk the curd until smooth and lump-free.

10. Add the whisked curd to the curry along with jaggery powder and mix well.

11. Turn off the flame and stir the mixture for two minutes.

12. For tempering, heat a pan and add coconut oil.

13. Once hot, add mustard seeds and wait until they pop.

14. Add the shallot pieces and dried red chilli to the pan.

15. Sauté until the shallots turn golden brown, then add curry leaves and mix.

16. Turn off the flame and add this tempering to the curry along with fenugreek powder.

17. Close the lid and let it sit for five minutes.

18. Your tasty Mambazha Pulissery is ready to serve.