MAMPAZHA PULISSERY/ RIPE MANGO CURRY

It is a traditional and classical Kerala dish.  The main ingredients are ripe mangoes and curd.  When the sweetness of mango blends with curd, it gives such a lovely taste that is really yummy.   

Ingredients

Ripe mango – 3 nos

Water – 1 cup

Grated coconut – ¾ cup

Shallots – 4 nos

Roasted cumin seeds – ¾ tsp

Green chilies - 4 nos

Bird eye chili – 6 nos

Turmeric powder – ½ tsp

Red chili powder – ½ tsp

Curd – 2 cups

Salt – to taste

For seasoning

Coconut oil – 1 tbsp

Mustard – 1 tsp

Feenugreek seeds – ½ tsp

Dried red chili – 2 nos

Curry leaves – 2 stalks

How to prepare

Wash mangoes.  No need to peel.  Slice the large pieces from both sides and cut it into half.  Leave the edges with the seed.  Use the mango seed with the edge pieces.  To a thick bottomed vessel add mangoes, water, sliced green chilies, turmeric powder, and red chilly powder.  Cook till mango pieces become tender.

Mean while grind coconut, shallots, bird eye chili and cumin seeds in to a very fine paste.

Add this to the cooked mango and bring to boil in a medium flame.  You have to stir it occasionally.  Blend the curd in a mixie.  When the gravy boils bring the flame to low and add curd and stir continuously for 2 minutes (do not boil) and bring down from the fire and continue stirring for a minute.

Heat a kadai and add coconut oil and crackle mustard.  Then add fenugreek, curry leaves, and dried red chilies cut in to pieces.  Add this seasoning to the pulissery. 

Mampazha pulissery is ready.  Serve it with rice.