Wednesday, 13 February 2013

Here comes another Traditional cuisine of kerala. It’s a fantastic curry served in most Onam Sadya. The first time when I prepared this for my BF I wasn’t sure he may like it as he normally doesn’t like curries with sweet taste but this is exceptional for him, he just loved it and nowadays he asks me often to prepare mambazha pulishery. A unique recipe made out from ripe mangoes. This comprises both the sweet and spicy taste as we are using ripe mangoes and also the grounded coconut along with yogurt. This goes well when served with hot steamed white rice. People who love to have different types of food would definitely like this. Some people use to add the mango seeds into the curry as well, where in I prepared by just grinding the mangoes.

  • Ripe Mango- 1
  • Turmeric Powder-half Tspn
  • Chili powder- 1 Tspn
  • Yogurt- Half Cup
  • Coconut oil- 1 Tspn
  • Salt- To Taste
For Seasoning:
  • Mustard Seeds-1 Tspn
  • Dry Red Chilies -2 Nos
  • Fenugreek Seeds- 1 Tspn
To Grind:
  • Coconut- Half Cup
  • Cumin Seeds- 1 Tspn
  • Garlic Pieces- 3 Nos

  • Grind the mango to a fine paste and keep aside.
  • Grind all the items under To Grind and keep aside.
  • In a vessel, beat the curd well and mix the coconut paste into this and set aside.
  • In stove keep the pan, add the mango paste after it becomes little hot, add the curd mixed with coconut paste, turmeric, chili powder and salt into this and let it boil for few minutes and switch off the stove. Let it set cool.
  • In a separate pan, add little oil and add all the items under For Seasoning list. Now add all these into the mango curry.

"Do not boil the curry for long time, as the curd may get spoiled.

If the mango is not very sweet, add some sugar into that.

Adding coconut oil is optional; you can add other oil as well."

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