Mambazha Pulissery
- 2
- 12
- 10min
- 20min
Kerala's Vishu sadya centrepiece — ripe mango simmered in a lightly spiced coconut-yoghurt curry. Sweet, sour and creamy, best eaten with Kerala red rice.
Quick Info
-
Course
Main Course -
Cuisine
South Indian
Ingredients
Mambazha Pulissery
Cooking Steps
Mambazha Pulissery
Step 1 :
Grind coconut, cumin seeds and green chillies with 2 tbsp water into a smooth paste. Set aside.
Step 2 :
Add mango chunks, turmeric, chilli powder, jaggery and salt to a pan with ½ cup water.
Step 3 :
Cook on medium heat for 5–7 minutes until the mango is soft but not mushy.
Step 4 :
Add coconut paste. Stir and simmer on low heat for 3 minutes.
Step 5 :
Reduce to the lowest flame. Add whisked yoghurt and stir gently. Do not boil after this — remove from heat as soon as it warms through.
Step 6 :
Heat coconut oil in a small pan. Add mustard seeds and curry leaves. Let them splutter.
Step 7 :
Pour tempering over the curry. Serve immediately with steamed rice.
Quick Info
Course
Cuisine
Shop Ingredients
Mambazha Pulissery
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
You probably already have these...
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
You probably already have these...
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
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