Mambazha Pulissery / Ripe Mango Curry

Mambazha Pulissery  (Ripe mango curry) is a Kerala traditional mango curry. It is especially made on the festive occasion of Vishu and Onam. The finger licking curd-coconut based gravy with the sweetness of mangoes will surely loved by everyone. Use Tiny Kerala nadan well ripe mangoes for making this curry, Traditionally, the mangoes are used as a whole in this curry just by peeling it's skin. If this mangoes are not available for you, then use any other ripe mango and chop it in to big pieces and use it's seed also for making the pulissery.

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Ingredients:

1. Tiny ripe mangoes-5 nos


2. Turmeric powder- 1/2 tsp


3. Chilly powder-1 tsp


4. Green chilly-2 large


5. Salt-to taste


6. Curd- 1/2 cup


7. Coconut-1 cup


8. Cumin seeds-1/2 tsp


9. Mustard seeds-1/2 tsp


10. Shallots (small onion)-4 nos


11. Jaggery syrup-1/4 cup (or less)

Ingredients For Seasoning:

1. Coconut oil-1 1/2 tbsp


2. Mustard seeds-1 tsp


3. Dry red chilly-2 large


4. Curry leaves-2 springs


5. Turmeric powder-1/4 tsp(optional)


6. Chilly powder-1/2 tsp(optional)

Preparation:

• Peel the mangoes skin and using a knife make some slits on it to infuse the flavor inside.


• Add these mangoes in a curry pot along with 1/2 cup of water, turmeric powder, chilly powder, salt and green chilly slits.


• Cook covered for about 10-15 minutes until the mangoes turn soft.


• Mean while; in a blender add grated coconut, cumin seeds, shallots and mustard seeds; add 1 cup of water and make a smooth paste out of it. keep it aside.


• Beat the curd in a blender or by a hand mixer (in-order to become smooth without lumps).


• When the mangoes are cooked, add the beaten curd in to it and mix well; cook on medium flame until the curry starts boiling (forming lumps on top).


• When it starts  to boil add the coconut paste in to it and mix well.


• Add the jaggery syrup; mash the mangoes with ladle to infuse the flavor.


• Switch off the flame when the curry starts boiling.


• Do seasoning on top.


• Heat a pan with coconut oil; splutter mustard seeds, add dry red chilly and curry leaves; switch off the flame by adding turmeric powder and red chilly powder in to it.


• Pour the seasoning above the curry and mix well before serving. 

Note:

• The cooking time of mangoes increases or decreases depends on which type of mangoes are used how well ripen it is;


• Also if you are using chopped mango pieces only 5-10 minutes of cooking time is needed.


• Use sour less curd for making this curry; if it is more sour, you need to increase the amount of jaggery syrup used in it.


• Adding turmeric powder and chilly powder in seasoning is purely optional; it gives a nice color to the curry.