This traditional Kerala mambazha pulissery (mango pulissery combines ripe mangoes with curd and coconut gravy for the perfect balance of sweet and tangy flavors.
Ingredients
- 2–3 ripe mangoes (small, sweet variety)
- 1½ cups thick curd, whisked
- ½ tsp turmeric powder
- Salt to taste
- 1–1½ cups water
For the coconut paste
- 1 cup grated coconut
- 2–3 green chillies
- ½ tsp cumin seeds
For Tempering
- 2 tsp coconut oil
- ½ tsp mustard seeds
- ½ tsp fenugreek seeds
- 2 dried red chillies
- 1 sprig curry leaves
- A pinch of red chilli powder (optional)
Preparation
- Peel the mangoes if the skin is thick; leave tender skins on if preferred. Cook them with turmeric, salt, and water until soft.
- Grind the grated coconut, green chillies, and cumin with a little water into a smooth paste.
- Add the coconut paste to the cooked mangoes and simmer for 2–3 minutes. Do not let it boil vigorously.
- Lower the heat and stir in the whisked curd. Heat gently until the curry is just warm and slightly frothy. Avoid boiling, as the curd may split.
- Heat coconut oil in a small pan. Splutter mustard seeds, add fenugreek seeds, dried red chillies, and curry leaves. Switch off the stove and add a pinch of red chilli powder, if using.
- Pour the tempering over the pulissery and cover for a few minutes before serving.
Serving suggestion
Serve hot with Kerala matta rice, papad, and a simple thoran for a comforting, traditional Kerala meal.
