Mambazha Pulissery
Ingredients:
3 ripe mangoes, peeled and cut into pieces
2-3 green chilies, slit
½ teaspoon turmeric powder
1 teaspoon chili powder (adjust to taste)
Salt to taste
A few curry leaves
½ cup grated coconut
½ teaspoon cumin seeds
1-2 tablespoons jaggery (or to taste)
1 cup beaten curd (yogurt)
Jaggery powder, for seasoning (optional)
For Tempering:
1 tablespoon ghee (clarified butter)
1 teaspoon mustard seeds
¼ teaspoon fenugreek seeds
2-3 dry red chilies, broken into pieces
A few curry leaves
Preparation
In a saucepan or pot, add the cut mango pieces, slit green chilies, turmeric powder, chili powder, salt, and a few curry leaves. Add about ½ cup of water and cook on medium heat until the mangoes are soft and slightly mushy. Stir occasionally to prevent sticking.
While the mangoes are cooking, grind the grated coconut and cumin seeds together with a little water to form a smooth paste.
Once the mangoes are cooked, add the ground coconut paste to the saucepan. Mix well and let it simmer for 2-3 minutes.Add the jaggery to the mixture and continue to simmer until the jaggery is completely dissolved and the gravy thickens slightly. Adjust the amount of jaggery according to the sweetness of the mangoes and your preferenceRemove the saucepan from the heat and let it cool down slightly. Once it’s lukewarm, gently whisk in the beaten curd. Be careful not to add the curd while the mixture is too hot, as it may curdle. Mix well until everything is combined.Taste the Pulissery and adjust the salt and sweetness if needed. You can add a little jaggery powder at this stage for extra sweetness if desired.Heat ghee in a small pan or ladle over medium heat. Once the ghee is hot, add the mustard seeds. Let them splutter.Add Tempering Ingredients: Add the fenugreek seeds and let them turn light brown. Then, add the broken dry red chilies and curry leaves. Sauté for a few seconds until they release their aroma.Pour the hot tempering over the prepared Mampazha Pulissery. Mix gently and serve the Mampazha Pulissery with rice. It can be enjoyed warm or at room temperature.
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