This Ripe Mango curry or Mambazha Pulissery is a totally lip smacking curry from the Kerala cuisine. It is usually a part of the Sadya or the grand feast that is served in Kerala households during festivals like Onam, Vishu, Weddings and other family gatherings. Among the other side dishes served for Sadya, Ripe Mango curry or Mambazha Pulissery is special because it is a sweet gravy with a tint of sourness. It is a khatta meetta curry. So have a look at how to make this delicious mango curry.
Yield / Serves
Ripe Mangoes 2
Curd 1 cup
Grated coconut 1/2 cup
Green chili 1
Cumin seeds 1/4 tsp
Turmeric powder 1/4 tsp
Red chili powder 1/4 tsp
Coconut oil 2 tbsp
Mustard seeds 1 tsp
Curry leaves 1 sprig
Red chili whole 2
Fenugreek seeds 1/2 tsp
Salt as required
Water 1/2 cup
Wash and peel the mangoes and cut them into cubes.
Now cook the mangoes along with the seeds with 1/2 cup water and little salt. Let it boil for 4-5 minutes.
Next grind together the grated coconut, turmeric powder, red chili powder, cumin seeds, and green chili, to form a smooth paste.
Now add this coconut mixture to the cooked mangoes and mix well.
Add little water if it is too thick.
Cook covered in low flame for 2-3 minutes.
Meanwhile, whisk the curd to remove any lumps.
Add this curd to the mango coconut mixture and mix well.
Add salt as required.
Allow to warm, but do not boil. Switch the flame off.
Now take coconut oil in a pan.
Splutter mustard seeds.
Then add fenugreek seeds, curry leaves, and red chili whole.
Add this to the mango curry.
Serve warm with a bowl of rice.
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