How to make Mambazha Pulissery
Mango Pulissery recipe
Mambazha Pulissery is an authentic dish from Kerala. The main ingredients in this recipe are ripe mangoes, yoghurt and coconut. It is a traditional dish and is a must have dish during Onam festival.
It is similar to Mor Kootan, but it is slightly on the sweeter side because of the mango.
Ingredients
1 ripe mango
Grated coconut – 1/4th of a cup
Red chilies dried – 3
Fenugreek seeds – 1/2 teaspoon
Mustard seeds- ½ teaspoon
Curry leaves – 5 to 8 leaves
Buttermilk – 1 ½ cups (use thick buttermilk)
Refined oil -2 tablespoon
Salt to taste
Method of preparation
Peel the mango skin, cut the mango into equal slices (about 1 inch each). Boil the mango along with the mango seed in sufficient water (about 1 cup should be enough) until it becomes tender.
Add oil in a saucepan and when it gets heated up, – roast fenugreek seeds and red chilies (dry). Once it gets cooled, grind it finely along with grated coconut. If required, add little water to form a fine paste.
Now the grounded paste should be added to the boiling tender mango mixture. Add salt to taste and mix the entire content well. Bring the entire content to a boil and then put it in a simmer and add thick buttermilk. Before the content with the buttermilk starts to boil, remove it from the heat.
Tempering process
Pour some oil in a pan and when hot, add mustard seeds and allow it to splutter. Add the curry leaves and roast it for about one minute in low heat.
Transfer the entire content to the vessel having the curry. Awesome Mambazha Pulissery is ready.
Mambazha Pulissery goes very well with steaming, hot rice.
