Thursday, 20 November 2014

Kerala Mambazha Pulissery


Ripe mango - 1
Turmeric Powder - a generous pinch
Chilli Powder - 1/2 tsp
Curd - 1 cup (whip it well)

For the grinding

Grated coconut - 1/2 cup
Cumin seeds  - 3/4 tsp
Green chilli - 2

For the seasoning

Coconut oil - 1 tbsp
Mustard seeds - 1 tsp
Fenugreek seeds- 1/2 tsp
Red Chilli -  1
Curry leaves - few

  • Peel and cut mango into medium size pieces.
  • Cook mangoes with turmeric powder, chilli powder and salt.
  • Grind grated coconut, cumin seeds and green chilli.
  • Then add the grounded paste to the cooked mango and boil for a few more seconds. Check for salt.
  • Turn off  the heat and add curd and mix well.
  • Heat oil, add mustard seeds, when it splutters, add fenugreek, red chilli and curry leaves. Pour this seasoning over the pulissery.
  • Serve it with rice.

Note -You can use any other oil but using coconut oil gives an authentic taste of Kerala.