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Main Course

Mampazha Pulissery Easy

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 4 servings

3 nos Ripe mangoes
1/2 nos Cucumber — sliced
11/2 cup Coconut — grated
1/2 cup Curd
2 nos Green chillies — slit
11/2 tsp Chilly powder
1/4 tsp Turmeric powder
1/2 tsp Mustard seed
3 nos Dry red chillies broken
2 Springs Curry leaves
Fenugreek seeds A pinch (Uluva)
1 tsp Oil
Salt, to taste

Preparation

Step 1
For preparing mampazha pulissery, peel the mangoes and put the skin in luke warm water and blanch it. Remove the skin and keep the remaining water.
Step 2
Cut the mango into cubes.
Step 3
In a vessel put the cubed mangoes, cucumber, salt, chilly powder, turmeric powder and mango skin water. Allow it to cook.
Step 4
Meanwhile grind the coconut and green chillies to form a smooth paste.
Step 5
Mix the coconut paste with curd and set aside.
Step 6
Once the mango is cooked well add the ground coconut paste and heat it.
Step 7
Once it starts to bubble, remove it from the heat.
Step 8
Now Heat the oil in a pan. let the mustard seeds crackle and fenugreek seeds.
Step 9
Toss in the dry red chillies and curry leaves. Add it to the curry and Stir everything together thoroughly.
Step 10
Mampazha pulissery is ready.

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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Main Course

Mampazha Pulissery Easy

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 4 servings

3 nos Ripe mangoes
1/2 nos Cucumber — sliced
11/2 cup Coconut — grated
1/2 cup Curd
2 nos Green chillies — slit
11/2 tsp Chilly powder
1/4 tsp Turmeric powder
1/2 tsp Mustard seed
3 nos Dry red chillies broken
2 Springs Curry leaves
Fenugreek seeds A pinch (Uluva)
1 tsp Oil
Salt, to taste

Preparation

Step 1
For preparing mampazha pulissery, peel the mangoes and put the skin in luke warm water and blanch it. Remove the skin and keep the remaining water.
Step 2
Cut the mango into cubes.
Step 3
In a vessel put the cubed mangoes, cucumber, salt, chilly powder, turmeric powder and mango skin water. Allow it to cook.
Step 4
Meanwhile grind the coconut and green chillies to form a smooth paste.
Step 5
Mix the coconut paste with curd and set aside.
Step 6
Once the mango is cooked well add the ground coconut paste and heat it.
Step 7
Once it starts to bubble, remove it from the heat.
Step 8
Now Heat the oil in a pan. let the mustard seeds crackle and fenugreek seeds.
Step 9
Toss in the dry red chillies and curry leaves. Add it to the curry and Stir everything together thoroughly.
Step 10
Mampazha pulissery is ready.

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.