Mambazha Pulissery / Mambazha Kalan

This is mango time!!! Bundle of mangoes,hanging in trees , is really a feast for our eyes . Why cant we try out something special with mango?Here’s the special , authentic Mambazha Pulissery/Mambazha Kalan.

Mambazha Pulissery is another traditional Kerala recipe, a divine treat from God’s own country. This is a sweet and sour curry prepared in yoghurt and thick coconut gravy. Usually a special kind of ripe, small mangoes/ nattu manga are used for this curry. It smells great!! You can also use ripe mango pieces also. This goes very well with rice and is the most demanding item of Kerala Sadhya/Grand Feast. 

Ingredients:-

Ripe small mangoes        - 10

Green chillies                                      - 2

Curry leaves                                       - 1 tbsp

Turmeric powder                              - ½ tsp

Red chilli powder                              - ½ tsp

Garlic , crushed                                 - 3 pods

Water                                                   - 1 cup

Curd                                                      - 1 cup

Salt to taste

Sugar                                                    - 1 tsp

For coconut paste

Coconut, grated                                               - 1 cup

Turmeric powder                              - ¼ tsp

Water                                                   - ½ cup

For spluttering

Coconut Oil                                         - 1 tbsp

Mustard seeds                                  - ½ tsp

Fenugreek                                           - ½ tsp

Curry leaves                                       - 1 tbsp

Dry Red chillies                                  - 4

Method:-

Wash mangoes thoroughly and peel off skin. Better you avoid knife and use hand to remove.

Cook mangoes with slit green chillies, curry leaves, turmeric powder, red chilli powder, crushed garlic ,salt to taste and 1 cup of water.

Grind grated coconut with turmeric powder and ½ cup of water.

When mangoes are cooked well, add grinded coconut to it.

Mix well and check salt. Add if needed.

Add 1 tsp sugar also.

Lower the flame. Never allow it to boil.

Just grind curd for a while and add to the cooked mangoes. Grinding curd will give you a plain look avoiding curd clusters.

Immediately switch off the flame.

In another small pan, heat coconut oil and splutter mustard seeds, fenugreek, curry leaves and dry red chillies. Add it to the curry. 

 Serve hot with rice.

Tips:-

Instead of spluttering fenugreek, you can add fenugreek powder direcly into the curry.

Grind , dried skins of mango and add it to the curry. This will improve the taste.