a traditional sweet and sour ripe mango curry. It is usually served as an accompaniment to rice.
Rate this recipe!
| Prep Time | 15 minutes |
| Servings |
people
|
Ingredients
- Mambazham(ripe Mango) - 2 nos
- Vellarikka(small, Cucumber Ripe or raw) - 1 no
- Curd - 2 cups
- Cumin seeds - 2 tsp
- Turmeric powder - 1 tsp
- Red chilli powder - 3 tsp
- Salt(To taste) -
- Grated Coconut - ½ cup
- Pepper(whole/powder) - 1 tsp
- Mustard seeds - 1 tsp
- Curry leaves - 6 nos
- Red Chilly Pieces - 4 nos
Ingredients
|
Rate this recipe!
|
Instructions
- Grind the coconut and cumin seeds together and keep it aside(if using whole pepper then grind it also along with this coconut and cumin seeds)
- Peel Mangoes and take out the flesh mango and cut them into pieces and keep these pieces separately
- Peel Cucumber also and cut them into small pieces and change it into a cooking vessel, add Red Chilli Powder, Turmeric Powder, Pepper powder (if not grinded the whole pepper with coconut and cumin seeds) along with 1-2 cups of water and cook it in medium flame for about 10 minutes
- When the mix is cooked well, add the already grinded coconut and stir it and allow to boil it for further 2-3 minutes
- Add Curd into this mix and stir it well (if necessary add some hot water also to make the pulissery more gravy)
- Heat 2-3 tspns oil in a frying pan (Cheenachatti), burst Mustard seeds and then add the Red Chilli pieces and curry leaves also and when the colour of this mix turns into golden add it into the already prepared Pulissery and stir it well.
- MambazhaPulisserry is ready and can be served with cooked rice.
Share this Recipe
