Ripe mango curry– mambazha pulissery

Ripe mango pulissery is traditional seasonal curry of Kerala cooked with curd, mangoes and coconut, pulissery is delicious, sweet and healthy too.

Ripe mango curry– mambazha pulissery-MalayalamRecipe
Ripe mango curry– mambazha pulissery-MalayalamRecipe
Ripe mango curry– mambazha pulissery-MalayalamRecipe
Ripe mango curry– mambazha pulissery-MalayalamRecipe
Ripe mango curry– mambazha pulissery-MalayalamRecipe
Ripe mango curry– mambazha pulissery-MalayalamRecipe
Ripe mango curry– mambazha pulissery-MalayalamRecipe

Ripe mango curry (mambazha pulissery)

Ingredients

Small Ripen Mangoes – 4 number

Tender Coconut – 1

Cumin seeds – 1/4 tea spoon

Mustard Seeds – 1/4 tea spoon

Black pepper – 10 numbers

Dried Red Chilly – 2 numbers

Coconut oil – 1 Tea spoon

Salt,Mustard Seeds,Dried Red chilly, Small onions, Curry leaves

Sugar – 1 tea spoon

Curd – 1 table spoon

Turmeric powder – 1/2 tea spoon

Preparation Method:

Blanch the whole ripe mangoes ( peel off the skin ) along with a pinch of turmeric powder in an open thick bottom pan.  Prepare coconut milk by mixing half grated coconut in a mixer and squeezing out the thick milk using a drainer or squeeze out with a tidy hand. The rest grated coconut has to be mixed well with 1/4 spoon turmeric, 1/4 spoon cumin seeds, 1/4 spoon mustard seeds, 1/4 spoon black pepper, 2 full size dried red chilly and 2 curry leaves in a mixer grinder. Mix well till it forms to a fine paste, use folder to occasionally fold within the mixer jar for smooth texture. Traditionally this mixing is done on a stone tool called Ammikallu.

Add the coconut paste to the cooked mangoes mix well. Let this mixture boil well (Boil it to reduce by 1/4th.) and add coconut milk,curd, fenugreek powder,and salt as per taste after switching off the heat and mix well again till the lumps are not visible. Be sure that you never let your mixture boil after you added curd and coconut milk- it can easily split, if boiled and ruin the curry.  Adding 1 or 2 table spoons of sugar can satisfy your sweet buds but only add to adjust the sweetness, too much sweet may ruin the original taste of the curry.  In a separate frying pan, prepare temper oil with mustard seeds, small onions,dried chilly,and curry leaves and let the mustard splutter and the onions are dark brown. Add this seasoning to the mango mix curry to temper and mix slightly so the oil still floats on the top. The curry is ready to be served, it is best with Kerala traditional white boiled rice – it can also be served with sona masuri boiled rice.