Mango Curry/Mambazha Pulisseri

Ripe mango curry in a curd based gravy is a favourite of most keralites. Its more like a raita with a mixture of sweet sour and spicy taste. Moreover, one can make this in as less as 10-15 minutes. Ripe mangoes hardly requires much cooking time. It serves as an excellent accompaniment with Kerala Matta (red) rice. However, some people who do not like any sort of sweetness in their curries might not like this. I didn’t get a good response from hubby and daughter when I made this few days back. I remember, back in old days, I wouldnt eat this while amma prepared

this during mango season. But now, I think I am matured enough to experiment with flavours and tastes.

Remember to use nicely ripen mangoes, preferably of small size. Do not discard the seeds. Add it to the curry and enjoy it with all the flavours infused in it. As in the case with most curd based recipes, this too taste better the next day. If your mangoes are too sour, increase the amount of jaggery and vice versa. Please do not skip the tempering part. It lends a beautiful colour and flavour to the otherwise bland curry. For more authentic kerala recipes, please do click here.

Ingredients:

• Ripe mangoes small 2-3
• Salt to taste
• Jaggery a small piece
• Turmeric powder 1/2 tsp
• Red chili powder 1 powder
• Curd 1 cup
• Grated coconut 1/2 cup
• Cumin seeds 1/2 tsp
• Mustard seeds 1/2 tsp
• Dried red chilies 1-2
• Curry leaves handful
• Fenugreek seeds a pinch
• Coconut/refined oil 2 tsp

Method:

• Peel the mangoes anf cut them roughly.

• Cook the mango pieces along with the seed with salt, turmeric powder and red chili powder in around half to three fourth cup water.

• Blend the grated coconut along with cumin seeds and green chilies into a fine paste.

• Add the curd and whisk well.

• Pour the coconut curd mixture into the cooked mangoes and bring to a mild boil.

• Adjust salt and add some grated jaggery to balance the flavours depending on the sweetness of your mangoes.

• For the tempering, add oil in a small kadhai and add mustard seeds.
• When they splutter, add dried red chili, fenugreek seeds curry leaves.
• Add the tempered mixture into the prepared curry and close with the lid. Let’s the flavours get fully infused into the curry.

• Enjoy with steamed rice as an accompaniment.