Sunday, September 29, 2013

Mambhazha Pulissery (Ripe Mango in yogurt gravy)

Mambhazha Pulissery 3


Ripe mangoes         --   3-4 nos,
Green chilly             --   1 - 2
Curry leaves            --   1-2 sprigs
Chilly powder         --   ½ tsp
Turmeric powder  --   ¼ ts
Curd                            --   1 cup
Grated coconut      --   ½ cup
Cumin seeds             --   ¼ tsp
Mustard seeds         --   ½ tsp
Dry red chilly          --   2 nos
Coconut oil               --   2 tbsp
Salt                               --   as required

Preparation of mambhazha pulissery:

Wash and peel the mangoes. Usually whole small mangoes are used. I used 2 big ones cut into pieces.

Add chopped green chillies, curry leaves, red chilly powder, turmeric powder and salt. Add water if required - it depends upon how juicy the mangoes are. If more juice comes out, then you dont have to add water. Cook on a medium - low flame until the mangoes are tender. Mash them using the back of a spoon.

Mambhazha Pulissery 1      Mambhazha Pulissery 2

Grind the grated coconut and cumin seeds to a fine paste.Add this to the mashed mangoes and mix well. Switch off the flame when it just begins to bubble/boil.

Let it remain on the stove itself. Beat the yogurt and add it to the mango mixture. Mix well and close the pot with a tight lid and keep it for 5 - 10 mins.

In another pan, heat the coconut oil.Splutter mustard seeds and fry the dry red chillies. Add this to the prepared pulissery.

Mambhazha Pulissery 4

Serve hot with steaming rice, pickle and pappadam.

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