Summery delicacy with the goodness of mangoes, curd and coconut
Flavorful gravy served with rice
INGREDIENTS:
Semi riped Mango - 3 (medium)
Semisour Curd - 200 ml
Grated coconut - 2 cups
Red chilly - 7-8
Green chilly - 5
Curry leaves - 1 handful
Jagerry - 50 gram
Turmeric powder - ½ teaspoon
Salt - as per taste
Coconut oil - 3-4 tablespoons
Mustard seeds - 1 tablespoon
Fenugreek / methi seeds - ½ tablespoon
Water - 1 cup
RECIPE:
1. In a thick bottomed vessel, add water and add roughly chopped mangoes and mango seeds.
2. Add jaggery, turmeric powder and salt. Mix everything. After a boil, cook it closed in medium flame till the mango is softened completely.
3. In a mixer jar; add 5 red chilly, green chilly and coconut. For grinding, add little curd or water. Make a fine paste.
4. As the mangoes become mushy, add the coconut mixture and mix everything. Cook for 2-3 minutes in medium flame.
5. Add the curd and mix evenly. As the gravy starts to froth or boil on the sides , add 4-5 curry leaves. Switch off the flame.
6. For tempering, heat the coconut oil and splutter mustard seeds and fenugreek seeds. Add 2-3 red chilly and curry leaves as well.
7. Pour this tempering on the gravy. Mix evenly.
8. Serve hot with rice and suitable side dish.
MAMBAZHA PULISSERY IS READY!!!
TIPS:
1. Jaggery is added to nullify the mango heat. So do not avoid jaggery.
2. The curd must be semisour. Fresh curd will split while cooking and very sour curd doesn’t taste good.
3. Do not overcook after adding the coconut mix.
4. After adding curd, if frothing or small bubbles startes; switch off the flame.
5. The consistency must be medium. So adjust the consistency by adding water if its very thick.
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