Mango pulissery- Kerala style

 

 

Ingredients :

1 cup peeled and chopped Ripe Mango 

1/4 cup grated Fresh Coconut

1/2 teaspoon Cumin Seeds

1 Green Chilli, chopped  

1/4 teaspoon Turmeric Powder

1/2 teaspoon Red Chilli Powder

3/4 cup thick beaten Curd (yogurt) 

1/4 teaspoon Mustard Seeds 

5-6 Curry Leaves 

1 Dry Red Chilli, halved 

1/2 tablespoon Coconut Oil 

Salt to taste 

Directions:

1. Grind grated fresh coconut, cumin seeds and green chillies with approx. 2-tablespoons water in a grinder until smooth paste.
2. Add chopped mango, turmeric powder, red chilli powder and 3-4 tablespoons water in a saucepan. Cook mango pieces over medium flame until they are half cooked or for approx. 2-3 minutes. If required, add more water but do not make it too watery. Cook until mango pieces are tender but not mushy.
3. Add ground paste (prepared in step-1) and salt. Mix well and cook for 2-3 minutes.
4. Add beaten curd, mix well and cook for a minute. Turn off flame.
5. Heat coconut oil in a small pan over medium flame for tempering. Add mustard seeds and let them crackle. Add asafoetida, curry leaves and dry red chillies and sauté for 30 seconds. Remove pan from flame and pour it over cooked mango-curd mixture.
6. Mambazha pulissery is ready.