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Home Dish Mambazha Pulissery/Kerala Style Sweet and Sour Mango Curry

Mambazha Pulissery/Kerala Style Sweet and Sour Mango Curry

Name: How to cook Mambazha Pulissery/Kerala Style Sweet and Sour Mango Curry - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: Us

Introduce

Chef :

ZMA

Mambazha Pulissery/Kerala Style Sweet and Sour Mango Curry

#mm #cookpadindia #healthy Mambazha Pulissery is a popular recipes from God's own Country. Traditionally it's made with small ripe Mango varieties known as Naatu Manga in Kerala. But I have made this using Dussehri Mangoes that were readily available at my place. Like many other Kerala delicacies this one also uses Curd and freshly ground Coconut paste. It's part of the festival menu too. Be it Vishu or Onam, it is made and relished.

Ingredient

Food ration :

5 servings

Cooking time :

20-25 minutes

3-4

Dussehri Mangoes peeled whole

2-3

slit Green Chillies

1 sprig

Curry Leaves

1 cup

water

1 cup

beaten Curd (for adding later)

1/2 cup

fresh Coconut

2-3 cloves

Garlic

1/4 tsp

Turmeric powder

1 tsp

Red Chilli powder

1/2 tsp

Cumin Seeds

2 tbsp

Coconut Oil

small sliced Onion or

7-8

Shallots

1 tsp

Black Mustard Seeds

1/2 tsp

Fenugreek Seeds

2-3

Dry Red Chillies

Cooking instructions

* Step 1

Add one cup of water, slit green chillies, a handful of curry leaves along with whole or chopped mangoes. Peel the skin off the mangoes before adding. Cover and cook for 7-8 minutes or until it's done. If desired one can add half of the red chilli and turmeric powders to it.

* Step 2

While the mangoes are cooking, prepare the spice paste by grinding all the ingredients mentioned under it. Keep aside.

* Step 3

When the mangoes are soft and cooked, add the spice paste. Mix well and simmer for 2-3 minutes. When it starts to boil, switch off the flame. There is no need to bring it to a full rolling boil.

* Step 4

Beat the curd well and add it to the pot. Mix well and see that it doesn't curdle. There is no need of cooking it after adding the curd. But if you want, do it on a low heat for 5-6 minutes. In a tadka pan, prepare the tempering with the ingredients mentioned under it.