Mambazha Pulissery is an authentic Kerala recipe which brings to you a festival of flavors. Just serve it hot along with chakka puzhukku, freshly cut mango pickle, and pappadom and rice…. Wow! Lip smacking… Here’s a simple and easy-to-follow recipe if you’d like to try making one for Vishu festival.
- Whole, ripe mangoes – 6
- Turmeric powder – ½ tsp
- Salt – to taste
- Red chili powder
- Coconut – 1 cup
- Green chilies – 7 or 8
- Sour yogurt – 2 cups
- Coconut oil – 3 tbsp
- Mustard seeds – ½ tsp
- Curry leaves – 2 sprigs
- Red chili – 5
- Fenugreek seeds – ½ tsp
How to Cook
- Wash the mangoes thoroughly and make slits on the peel. Add to a large vessel and add water enough to just soak the mangoes.
- Add red chili powder and turmeric powder and pressure cook for 3 to 4 whistles.
- Meanwhile grind coconut with green chili and a little yogurt to a smooth paste and keep aside.
- Once the pressure subsides, remove the cooked mangoes from the cooker and place it on medium to high heat.
- Add ground coconut mixture and salt to taste. Let the mixture boil for a few minutes.
- Whisk yogurt until smooth and add to the boiling mixture. Let the mixture boil for a minute or two. Adjust seasoning. Turn off and keep aside.
- In a small frying pan, heat coconut oil until smoking. Add mustard seeds and allow to splutter.
- Add fenugreek seeds and red chilies and sauté until chilies turn dark brown. Add curry leaves and give a quick mix. Pour this over the Pulissery.
- Serve hot with rice.