Mambazha Pulissery – Sadhya Special

Peel off the skin of the mangoes and put those skins in water. Squeeze well to extract all the possible juice from those skins. If using big ripe mangoes, just peel off the skin and cut the fleshy parts into four. Discard the skins.

Place the retained juice from the skins in a vessel along with the fleshy mangoes.

Add a little turmeric powder, salt and chilly powder along with slit green chillies and mix well.

Allow it to cook for sometime till the water starts to evaporate and the mangoes are done.

Meanwhile, grind together coconut and cumin seeds into a very fine paste.

Add the above paste into the vessel and mix well.

Cook again for some time.

Blend the curd in a mixie.

Lower the flame and pour the smooth curd into the vessel.

Do not boil. Just heat it through and remove from fire.

Heat oil in a small frying pan and splutter mustard seeds and sautT dry red chillies and curry leaves.

Add the above seasoning into the curry and mix well.

Finally sprinkle the fenugreek powder over the pulissery and the close it with a lid so as to lock the flavour. I usually heat or roast the powder a bit before adding it so that it doesn¦t taste raw.

And voila, your pulissery is ready within minutes. Simple and yummy, favorites among allacan be prepared within a tricea.. I believe, by the time you have finished reading this recipe, your mouths must be watering. Maybe this just took you back to those days when your mom used to make the scrumptious pulisserya and you sitting behind the table awestruck at the yummy and colorful dish being poured into your plate were still craving for moreaa Well, then, do try out this wonderful authentic recipe for pulissery and relive those moments to the maxa..

So, on that nostalgic note, happy cooking!!!!