Mambazha Pulissery Recipe | Mambazha Moru Kootan | Mambazha Kalan | Ripe Mango in a Yogurt Curry | Onam Sadya Special

Thursday, September 08, 2016

Mambazha Pulissery Recipe | Mambazha Moru Kootan | Mambazha Kalan | Ripe Mango in a Yogurt Curry | Onam Sadya Special

Yet another Onam Sadya special recipe and it is a traditional Kerala delicacy that is made using ripe mangoes. The mambazha pulissery is a sweet and sour curry where ripe mango is cooked along with coconut and yogurt based curry. The sweet and sour curry sounds little different for the people who have not tasted it before. However, trust me and try this super delicious curry. We all loved it to the core and it is worth giving it a try. Check out my moru curry, Parippu curry and other Onam Sadya Recipes here. If interested in Mango recipes, check out my Mango Icecream and Mango Panacotta too.

Ingredients:

Ripe Mango -1

Thick Sour Yogurt(curd) - 1 Cup

Chilli Powder - 1/4 tsp

Turmeric Powder - 1/2 tsp

Salt - as required

To Temper:

Coconut Oil - 1 tsp

Mustard seeds - 1/2 tsp

Fenugreek seeds - 1/2 tsp

Dry Red Chilli - 1

Curry leaves - 1 Sprig

To Grind:

Coconut - 1/4 cup

Cumin seeds(Jeera) - 1 tsp

Green Chilli -2

Method:

1. Peel the skin of the mango and chop it into big sized pieces. In a wide pan, cook the mango along with chilli powder, turmeric powder, salt and 1/4 cup of water.

2. Meanwhile, grind the items under 'To Grind' to a smooth paste. When the mango turns soft(should not be mushy), add the ground coconut paste. Cook the masala until the raw smell of the coconut leaves.

3. Now, whisk the curd until it is smooth by adding a little water. Reduce the flame to low and add the whisked curd slowly by stirring the curry continuously(to prevent it from curdling). Switch off the flame once the mango and the yoghurt mix blends well.

4. In a small pan, temper with the items under 'To Temper' and pour it over the curry. Allow it to rest for 15 to 20 mins before serving.

Serve the yummy delicious curry with steamed rice and any thoran of your choice.

Points to remember:

You can skip fenugreek seeds in the tempering and to replace that you can sprinkle 1/4 tsp of fenugreek powder(dry roasted and grounded) before switching off the flame.
It is preferred to use sour yogurt/curd for the authentic taste of Puliserry/Kalan.
Also, don't skip coconut oil which is the main ingredient that brings the Keralan taste to the curry.