I was waiting for this year's mango season to make this Mambazha pulisserry. This dish is normally prepared with ripe small round mangoes(Sugar baby mangoes). It can also be prepared with mango cubes. A traditional sweet and sour ripe mango curry. It will play with your taste buds and you are going to love it. It is a very common dish served in Sadya. It does not take a whole lot of time to make it as mangoes cook quickly. .All my non Keralite friends used to love it, whenever it is served .
Ingredients
1. Small mangoes/cubes – ½ kg
2. Green chillies – 5-6
3. Turmeric powder – 1 tsp
4. Chilli powder – 1 tsp
5. Curry leaves – few
6. Jaggery – 2 Tbsp
7. Salt to taste
8. Grated coconut – 1 cup
9. Cummin seeds (jeera) – 1tsp
10. Pepper – ½ tsp
11. Curd – ½ ltr
12. For tempering – Dry red chillies -2, Fenugreek seeds – ½ tsp, Mustard seeds -1tsp, Curry leaves – few, Turmeric powder – ½ tsp, Red chilli powder – ½ tsp
Preparation
1. Remove the skin of the mangoes and cook them in two cups of water with turmeric powder, chili powder, green chilies slitted, jaggery, curry leaves and salt to taste. Cook on medium flame till done.
2. Grind together coconut, cumin seeds, 2-3 green chilies and pepper to a fine paste. Add the paste to the cooked mangoes.Cook for 5 minutes and remove from fire.
3. Add the beaten curd and mix gently.
4. Again cook it on low flame for 5-6 minutes stirring continuously till steam comes and remove from fire.
5. For tempering - Heat oil in a small pan and crackle mustard seeds. Add fenugreek seeds, red chilies and curry leaves. Add ½ tsp chilli powder and ½ tsp turmeric powder. Fry on low flame and add to the kadhi/curry.
Tips
1. The curd may be a bit sour for better taste and should be at room temperature to avoid splitting of the curry.
2. If mangoes are not sweet enough then add more jaggery/sugar.
3. Prepare in earthern pots for best taste.
4. Tastes better on the next day.
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