Mambazha Pulissery (mango curry)

Palakkad-style ripe mango curry.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Chop the mangoes and raw mango into big chunks and keep the seeds separately.

Step 2

In a food processor, take 1 cup fresh coconut and green chillies (4 for spicy, 2 for mild), and optionally, rice flour for thickening.

Step 3

Grind to a fine paste.

Step 4

In a kadhai, add the mango seeds and raw mango chunks. Add enough water to almost immerse them. Add 1 tsp haldi (turmeric powder), 1 inch jaggery, and salt to taste (around 2 tsp). Cover with a lid and bring to boil. Boil for 5 mins till half-cooked. You should be able to slide a fork through the pulp easily.

Step 5

After half-cooked, add the ripe mango pieces. Give it a stir. And put the lid back on and continue cooking for 5-7 mins. Keep checking and stirring (with a light hand so as to not break mango pieces) in between.

Step 6

After 5-7 mins, add the coconut paste. And stir lightly.

Step 7

Whisk 1 cup of curds to remove lumps. Once the curry starts to boil, add the whisked curds. And keep stirring continuously with a light hand. Boil for 5 mins.

Step 8

In a tadka pan, add 2 tbsp coconut oil, mustard seeds, handful of curry leaves, and dried red chilli. (Optional) You can also add some fenugreek seeds.

Step 9

Add the seasoning to the curry, and quickly close with a lid to prevent the aroma from escaping. Turn off the stove. Mambazha Pulissery is ready to eat!

Step 10

Serve with hot rice.