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Main Course

Kerala Easy Mambazha Pulissery

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 3 servings

2 To 3` nos Ripe Mangoes
Turmeric
1 tsp Chilli Powder
1 nos Green Chilli
Required Salt
1 cup Coconut
1 tsp Cumin Seeds
2 tbsp Coconut Oil o
1/2 tsp Mustard
3 To4 nos Red Chillies
1 String Curry Leaves
1 cup Yogurt
1/2 tsp Fenugreek Powder

Preparation

Step 1
For preparing Kerala Easy Mambazha Pulissery, first cut the mango into pieces and boil in water along with turmeric, green chillies, chilly powder and salt.
Step 2
Grind the coconut with the cumin seeds to a fine paste and add this to the boiling mango.
Step 3
Bring this to a boil and take off the flame.
Step 4
Blend the yoghurt to make it smooth and add this to the mixture.
Step 5
See to it that the yoghurt does not split.
Step 6
Warm the oil in a pan.
Step 7
Add mustard seeds and when they crackle, add red chillies and curry leaves.
Step 8
Add the above seasoning to the above mango curry and Stir everything together thoroughly.
Step 9
Sprinkle fenugreek powder and Stir everything together thoroughly again.
Step 10
Serve Kerala Easy Mambazha Pulissery with rice.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.

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Main Course

Kerala Easy Mambazha Pulissery

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 3 servings

2 To 3` nos Ripe Mangoes
Turmeric
1 tsp Chilli Powder
1 nos Green Chilli
Required Salt
1 cup Coconut
1 tsp Cumin Seeds
2 tbsp Coconut Oil o
1/2 tsp Mustard
3 To4 nos Red Chillies
1 String Curry Leaves
1 cup Yogurt
1/2 tsp Fenugreek Powder

Preparation

Step 1
For preparing Kerala Easy Mambazha Pulissery, first cut the mango into pieces and boil in water along with turmeric, green chillies, chilly powder and salt.
Step 2
Grind the coconut with the cumin seeds to a fine paste and add this to the boiling mango.
Step 3
Bring this to a boil and take off the flame.
Step 4
Blend the yoghurt to make it smooth and add this to the mixture.
Step 5
See to it that the yoghurt does not split.
Step 6
Warm the oil in a pan.
Step 7
Add mustard seeds and when they crackle, add red chillies and curry leaves.
Step 8
Add the above seasoning to the above mango curry and Stir everything together thoroughly.
Step 9
Sprinkle fenugreek powder and Stir everything together thoroughly again.
Step 10
Serve Kerala Easy Mambazha Pulissery with rice.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.