Mambazham Pulisserry

Ingredientsfor 4 servings

• 2 nos Mambazham ripe Mango
• 1 nos Vellarikka small, Cucumber Ripe or raw
• 2 cup Curd
• 2 tsp Cumin Seeds
• 1 tsp Turmeric Powder
• 3 tsp Red Chilli Powder
• Salt, to taste
• ½ cup Coconut — grated
• 1 tsp Pepper whole/powder
• 1 tsp Mustard seeds
• 6 nos Curry leaves
• 4 nos Red Chilly Pieces

Preparation

1. Step 1

   Grind the coconut and cumin seeds together and set aside(if using whole pepper then grind it also along with this coconut and cumin seeds).

2. Step 2

   Peel Mangoes and take out the flesh mango and cut them into pieces and keep these pieces separately.

3. Step 3

   Peel Cucumber also and cut them into small pieces and change it into a cooking vessel, add Red Chilli Powder, Turmeric Powder, Pepper powder (if not grinded the whole pepper with coconut and cumin seeds) along with 1-2 cups of water and cook it in medium flame for about 10 minutes.

4. Step 4

   After about 10 minutes add the mango pieces also into the boiled cucumber and stir it well and allow to cook the Stir everything together thoroughly.

5. Step 5

   When the mix is cooked well, add the already grinded coconut and stir it and allow to boil it for further 2-3 minutes.

6. Step 6

   Add Curd into this mix and stir it well (if necessary add some hot water also to make the pulissery more gravy).

7. Step 7

   Heat 2-3 tspns oil in a frying pan (Cheenachatti), burst Mustard seeds and then add the Red Chilli pieces and curry leaves also and when the colour of this mix turns into golden add it into the already prepared Pulissery and stir it well.

8. Step 8

   MambazhaPulisserry is ready and can be served with cooked rice.