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.
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.
Serve hot with steaming rice, pickle and pappadam.