Mambhazam Pulissery Recipe
Mambhazam Pulissery Recipe is a traditional Kerala Recipe of ripe mangoes cooked in a yogurt based curry with a flavourseome South Indian tadka. This pulissery goes perfectly with rice and a thoran by the side for a wholesome Kerala lunch meal.
Mambazha Pulissery Recipe is a traditional Kerala cuisine and is prepared by cooking vegetables in a curd and yogurt. It has subtle flavors of spiciness and tanginess.
This authentic recipe is commonly prepared in all households for Onam and served as an accompaniment for rice. Fresh ripe juicy mangoes are cooked with spice powders in a coconut based yogurt gravy.
The recipe calls for very few ingredients and is a perfect dish for summer where mangoes are in season. The curry can be prepared with cucumber, pineapple or with any vegetables.
Serve your Mambazha Pulissery with Steamed Rice, Cabbage And Carrot Thoran Recipe, and Elai Vadam Recipe (A Traditional South Indian Rice Papad) for a complete South Indian meal.
You might also like other mango recipes, try them at home and serve it to your family members.
15 M
30 M
45 M
4 Servings
Ingredients
- 2 Mango (Ripe) , cut into medium sized cubes
- 1 tablespoon Coconut Oil
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt , to taste To grind
- 1/2 cup Fresh coconut , grated
- 1 cup Curd (Dahi / Yogurt) , thick and sour
- 1/2 teaspoon Cumin seeds (Jeera)
- 3 Green Chillies For seasoning
- 1 teaspoon Coconut Oil
- 1/4 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/4 teaspoon White Urad Dal (Split)
- 2 sprig Curry leaves
- 1/2 teaspoon Methi Powder (Fenugreek Powder)
- 2 sprig Curry leaves
- 2 Dry Red Chillies
How to make Mambhazam Pulissery Recipe
To begin with Mambazha Pulissery, in a kadai, add, coconut oil, turmeric powder, salt, mangoes and a cup of water. Cook them over medium flame until the mango pieces become soft.
Stir them often to avoid sticking at the bottom of the pan. The gravy becomes thickened once cooled down. Hence, adjust water level as per your required consistency.
Once mango pieces are cooked, gently mash them with the back of the ladle.
In a mixer, combine coconut, yogurt, cumin seeds, curry leaves add all of them and ground them to fine smooth paste
Add the grounded paste to the mango gravy and cook over medium flame until the raw smell of the paste leaves, about 8-10 minutes.
Switch off the flame and keep the gravy aside.
In a small pan, add coconut oil and add mustard seeds, urad dal, curry leaves and wait till the mustard seeds splutter.
Add seasoning to the Pulissery. Allow the gravy to settle down for about 20 minutes
Season the gravy with the roasted fenugreek powder at the time of serving
Serve your Mambazha Pulissery with Steamed Rice, Cabbage And Carrot Thoran Recipe, and Elai Vadam Recipe (A Traditional South Indian Rice Papad) for a complete South Indian meal.
