Mambazha Pulissery-A Kerala Style Traditional Sweet & Sour Ripe Mango Curry

Ingredients

1. Small ripe mango-(peeled) 2 to 3 nos

2. Green chilies-cut vertically- 2 to 3 nos

3. Red chili powder- 1/4 tsp

4. Turmeric powder- 1/2 tsp

5. Salt- to taste

6. Water- 3/4 cup( or as required)

7. Yogurt- 1.5 cups

To grind together

1. Grated coconut- 1/2 cup

2. Cumin seeds- 1/2 tsp

3. Water- as required

For tempering

1. Mustard seeds- 1/2 tsp

2. Fenugreek seeds- 1/4 tsp

3. Curryleaves- 2 sprigs

4. Dry red chilies- 2 to 3 nos

5. Coconut oil- as requied

Method: Whip yogurt and salt to taste in a mixing bowl and set aside. Grind together coconut and cumin seeds to form a thick smooth paste, adding sufficient quantity of water and keep aside. In a pan, combine together mango, green chilies, red chili powder, turmeric powder, and water. Cover and cook until it turns soft. Add the prepared coconut paste and cook for about 4 to 5 minutes on a medium low flame. Bring it to just under a boil. Switch off the stove and slowly add yogurt, stirring well as you do so. Add more salt if required. Heat oil in pan and add mustard seeds, let it splutter. Add fenugreek seeds and sauté for few seconds. Add curry leaves and dry red chilies and sauté for few more seconds. Add this to the prepared curry and mix well. Serve with rice.

Happy Cooking!

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