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Main Course

Mambazha Pulissery - Sadhya Special

Mambazha pulissery is another terrific dish with mangoes as the main ingredient and coconut and curd as the base.

Ingredientsfor 4 servings

3 – Ripe nattu mangoes
Curd usually ¼ ltr would be enough
½ tsp Turmeric powder
½ tsp Chilly powder — optional
2 – Green chillies — slit
1 cup Coconut — grated
1 tsp Cumin seeds
Salt, to taste
1 tsp Mustard seeds
2 – broken Dry red chillies
1 tbsp Oil
Curry leaves, a few
1 tsp Fenugreek powder

Preparation

Step 1
Peel off the skin of the mangoes and put those skins in water. Squeeze well to extract all the possible juice from those skins. If using big ripe mangoes, just peel off the skin and cut the fleshy parts into four. Discard the skins.
Step 2
Place the retained juice from the skins in a vessel along with the fleshy mangoes.
Step 3
Add a little turmeric powder, salt and chilly powder along with slit green chillies and Stir everything together thoroughly.
Step 4
Allow it to cook for sometime till the water starts to evaporate and the mangoes are done.
Step 5
Meanwhile, grind together coconut and cumin seeds into a very fine paste.
Step 6
Add the above paste into the vessel and Stir everything together thoroughly.
Step 7
Cook again for some time.
Step 8
Blend the curd in a mixie.
Step 9
Lower the flame and pour the smooth curd into the vessel.
Step 10
Do not boil. Just heat it through and remove from fire.
Step 11
Heat the oil in a small frying pan and let the mustard seeds crackle and sautT dry red chillies and curry leaves.
Step 12
Add the above seasoning into the curry and Stir everything together thoroughly.
Step 13
Finally sprinkle the fenugreek powder over the pulissery and the close it with a lid so as to lock the flavour. I usually heat or roast the powder a bit before adding it so that it doesn¦t taste raw.
Step 14
And voila, your pulissery is ready within minutes. Simple and yummy, favorites among allacan be prepared within a tricea. I believe, by the time you have finished reading this recipe, your mouths must be watering. Maybe this just took you back to those days when your mom used to make the scrumptious pulisserya and you sitting behind the table awestruck at the And colorful dish being poured into your plate were still craving for moreaa Well, then, do try out this wonderful authentic recipe for pulissery and relive those moments to the maxa.
Step 15
So, on that nostalgic note, happy cooking!

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.

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Preparation

Step 1

Peel off the skin of the mangoes and put those skins in water. Squeeze well to extract all the possible juice from those skins. If using big ripe mangoes, just peel off the skin and cut the fleshy parts into four. Discard the skins.

Step 2

Place the retained juice from the skins in a vessel along with the fleshy mangoes.

Step 3

Add a little turmeric powder, salt and chilly powder along with slit green chillies and Stir everything together thoroughly.

Step 4

Allow it to cook for sometime till the water starts to evaporate and the mangoes are done.

Step 5

Meanwhile, grind together coconut and cumin seeds into a very fine paste.

Step 6

Add the above paste into the vessel and Stir everything together thoroughly.

Step 7

Cook again for some time.

Step 8

Blend the curd in a mixie.

Step 9

Lower the flame and pour the smooth curd into the vessel.

Step 10

Do not boil. Just heat it through and remove from fire.

Step 11

Heat the oil in a small frying pan and let the mustard seeds crackle and sautT dry red chillies and curry leaves.

Step 12

Add the above seasoning into the curry and Stir everything together thoroughly.

Step 13

Finally sprinkle the fenugreek powder over the pulissery and the close it with a lid so as to lock the flavour. I usually heat or roast the powder a bit before adding it so that it doesn¦t taste raw.

Step 14

And voila, your pulissery is ready within minutes. Simple and yummy, favorites among allacan be prepared within a tricea. I believe, by the time you have finished reading this recipe, your mouths must be watering. Maybe this just took you back to those days when your mom used to make the scrumptious pulisserya and you sitting behind the table awestruck at the And colorful dish being poured into your plate were still craving for moreaa Well, then, do try out this wonderful authentic recipe for pulissery and relive those moments to the maxa.

Step 15

So, on that nostalgic note, happy cooking!