After about 10 minutes add the mango pieces also into the boiled cucumber and stir it well and allow to cook the mix well
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.
Myself, Sobha Kesavan, a retired Accountant in a MNC based in Delhi, where I was staying for 26 years. Afterwards, moved to Bangalore and stayed there for about 4 years and then shifted to my native place ( in Thrissur district), Kerala, along with my husband. My two sons and both daughters-in-law are working out of Kerala as Software Engineers.
I have immense passion for gardening and have been doing it since my stay in Delhi and most of
the ingredients (vegetables) used in my recipes are home grown. I am interested in cooking mostly North Indian and South Indian cuisines. The recipes shared in pachakam.com from my end would definitely tickle your taste buds.
I will be always looking forward for your valuable feedbacks or suggestions as there is always room for improvement.