Mambazha pulissery

Number of persons serve-----5

Cuisine------Kerala

Ingredients

Naadan ripe mango-----5 nos.
Chilli powder-----------Half tbsp
Turmeric powder-------1 tsp
Green chilli--------------4 nos.
Salt-----------------------to taste
Jaggery------------------1 to 2 tbsp.
Grated coconut---------one and a half cup
Curry leaves-------------2 twings
Curd----------------------Half ltr.
Cumin seeds-------------1 tsp.
Coconut oil---------------2 tbsp
Dry red chilli-------------4 nos.
Mustard seeds-------------2 tbsp
Fenugreek seeds----------1 tsp
Shallot---------------------4 t0 5 nos.
Fenugreek powder-------2 pinches

METHOD OF PREPARATION

Peel the mangoes and cook them with green chilly, turmeric powder, salt and curry leaves. Add a cup of water. Cook till the mangoes get soft. Add 1 to 2 tbsp jaggery or sugar as per your taste. Boiled well. Take a blender and grind grated coconut with cumin seeds, one green chilli and a handful of water and make a smooth fine paste or if you have an 'Ammikkallu' then it's great. Add this paste to the cooked mampazham and mix well. Check the salt as per your taste. On medium heat allow it to boil, put off the flame. Beat curd in a blender and add curd and mix well with the mangoes. Stir slowly..... no need to boil. Taste it and add anything needed like salt or jaggery. Do not allow the curd to curdle. Take it from the fire and keep aside. Heat coconut oil in a pan, add mustard seeds and splutter, add fenugreek seeds, dry red chilli, shallots and curry leaves. Add this seasoning to the pulissery. Atlast add two pinches of fenugreek seeds powder on the top of the curry. Close the curry for a few minutes.
Our mambazha pulissery is ready to serve...

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