Mampazha Pulisseri
Ingredients
- 6 Medium -Small Ripe Mangos
- 1 1/2 cup Grated Coconut
- 2 1/2 cup Curd
- 8 Green Chillies (slitted)
- 4 Dry Red Chillies
- 3/4 teaspoon Turmeric Powder
- 1 teaspoon Chilly Powder
- 1 teaspoon Mustard seeds
- Small Piece Jaggery
- 1/4 teaspoon Fenugreek seeds
- 1/4 teaspoon Cumin seeds
- Salt & Oil as required
- a spring Curry leaves
Instructions
- 1 First of all, peel the skin of the ripe mangoes and keep them aside.
- 2
In a blender, grind grated coconut, cumin seeds, 2 green chillies, and enough water to make a smooth paste.- 3
In a pot, cook the peeled mangoes along with green chillies, turmeric powder, chilli powder, curry leaves, and salt until the mangoes are soft and well-cooked.- 4
Add the coconut paste and a small amount of jaggery to the cooked mangoes. Let the mixture come to a gentle boil.- 5
Now lower the flame and add curd (yogurt). Mix everything well, but do not let it boil after adding the curd.- 6
In a small pan, heat a teaspoon of oil. Add mustard seeds and let them crackle. Then add fenugreek seeds and dry red chillies.- 7
Pour this tempering over the curry and mix gently.- 8
Traditional Mampazha Pulisseri is ready. While serving lunch, don’t forget to gently squeeze the mangoes to enjoy their rich flavor. - 2
