Ingredients required:
Ripe Mangoes – 4 or 5 (small sweet mangoes)
Green Chillies – 5 or 6 (adjust according to taste)
Grated Fresh Coconut – 1 1/2 cups
Thick Sour Curd/Yoghurt – 1 1/2 cups
Curry Leaves – few sprigs
Turmeric Powder – ¼ teaspoon
Salt to taste
If sweetness of mango is not enough, one lemon sized
Jaggery may be added and brought to one boil.
For Tempering
Coconut oil - 2 teaspoon
Mustard Seeds – 1 teaspoon
Fenugreek Seeds – 1/4 teaspoon
Dried Red Chillies – 2 nos.
Method
Wash and trim the stem of the mango. Cut into slices and add it into a vessel. The seed
of the mango may also be added. (If you do the get the small chakrakatti mambazham, use
2 of the big ones which are sweet)
Add about 2 cups of water, turmeric powder and salt.
Let this boil and then simmer for about 5 to 6 minutes or till the mangoes are cooked.
In the meanwhile, grind the coconut and green chillies into a smooth paste using a little of the curd.
Once the mangoes are cooked, add the ground paste and stir well.
Whisk the curd well add about a cup of water to it and add it to the above mixture. Mix well.
Simmer till the gravy starts frothing on the sides.
Remove from heat. Add some torn curry leaves.
Heat oil in a small frying pan, temper with mustard seeds and fenugreek seed. Then add the red chilles.
Pour this tempering over the prepared mango gravy.
Delicious Pulissery is ready. Serve hot with steamed white rice.
*Usually vadams are also fried on the days mambazha puliserry is made as a side for the rice.
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