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
Ingredients
3 servings
Coconut paste
Seasoning
Instructions
Ingredient Prep
Step 1
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.
Step 3
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.
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.
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.
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.
Notes
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