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Radhika Radhakrishnan
By Radhika Radhakrishnan

Mambazha Pulissery (mango curry)

10 steps
Prep:10minCook:15min
Palakkad-style ripe mango curry.
Updated at: Thu, 17 Aug 2023 10:03:31 GMT

Nutrition balance score

Unbalanced
Glycemic Index
46
Low
Glycemic Load
31
High

Nutrition per serving

Calories575.2 kcal (29%)
Total Fat34.1 g (49%)
Carbs66 g (25%)
Sugars50.8 g (56%)
Protein14.7 g (29%)
Sodium4740.5 mg (237%)
Fiber11.7 g (42%)
% Daily Values based on a 2,000 calorie diet

Instructions

Ingredient Prep

Step 1
Chop the mangoes and raw mango into big chunks and keep the seeds separately.
Chop the mangoes and raw mango into big chunks and keep the seeds separately.

Prep for coconut paste

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.
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.
Grind to a fine paste.

For the Pulissery

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.
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.
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.
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.
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.

Seasoning

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.
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!
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.
Serve with hot rice.

Notes

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Delicious
Go-to
Special occasion
Spicy
Sweet
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