Kerala

Mambazha pulissery

Name: Mambazha pulissery
Total time: 30 min
Yield: 4 servings
Cuisine: Kerala
Ingredients: 4 small ripe mangoes whole or in pieces ripe mango; 1 1/4 cups beaten curd (plain yogurt, natural yoghurt); 3/4 cup fresh grated coconut; 2 green chilli; 1/2 tsp cumin seeds; 1/2 tsp turmeric (ground turmeric); 1/2 tsp red chilli powder (indian red chili powder); 2 tsp jaggery; 3/4 cup water; 1 tbsp coconut oil; 1/2 tsp mustard seeds; 1/4 tsp fenugreek seeds; 2 dried red chilli; 2 sprigs curry leaves; Salt, to taste

Ripe mangoes in a spiced yoghurt and coconut curry. Sweet, sour and summer in a bowl.

30 minTime

5 gProtein each

mildSpice

The mango curry1 chapter · 1 min read

Make it your way

Grandma's waySmall, sweet country mangoes and sour curd.

The original

217kcalsame

5 gproteinsame

4 gfibresame

30minutessame

Mambazha pulissery, Kerala summer classic.

Per serving, worked out from the ingredient table.

Ingredients

Ripe mango4 small ripe mangoes, whole or in pieces

Curd (plain yogurt, natural yoghurt)1¼ cups, beaten

Fresh grated coconut¾ cup

Green chilli2

Cumin seeds½ tsp

Turmeric (ground turmeric)½ tsp

Red chilli powder (indian red chili powder)½ tsp

Jaggery2 tsp

Water¾ cup

Coconut oil1 tbsp

Mustard seeds½ tsp

Fenugreek seeds¼ tsp

Dried red chilli2

Curry leaves2 sprigs

Saltto taste

Method

4 steps

1Cook the mangoes in water with turmeric, chilli powder, jaggery and salt until soft.
2Grind coconut, green chillies and cumin to a fine paste and add. Simmer 3 minutes.
3Turn heat to low, stir in beaten curd and heat until just warm. Do not boil.
4Temper mustard, fenugreek, red chillies and curry leaves in coconut oil and pour over.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mambazha pulissery

Make it your way

Ingredients

Method

Make it a meal