Name: Mambazham Pulisserry
Prep time: 15 min
Total time: 15 min
Ingredients: 2 nos Mambazham (ripe Mango); 1 no Vellarikka (small, Cucumber Ripe or raw); 2 cups Curd; 2 tsp Cumin Seeds; 1 tsp Turmeric Powder; 3 tsp Red Chilli Powder; Salt (To taste); ½ cup Grated Coconut; 1 tsp Pepper (whole/powder); 1 tsp Mustard seeds; 6 nos Curry leaves; 4 nos Red Chilly Pieces

Mambazham Pulisserry

By SobhaKesavan

• December 29, 2014

Mambazham Pulisserry

a traditional sweet and sour ripe mango curry. It is usually served as an accompaniment to rice.

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Prep Time 15

Total Time 15

Cuisine Kerala

Servings people

Ingredients

2 nos Mambazham ripe Mango
1 no Vellarikka small, Cucumber Ripe or raw
2 cups Curd
2 tsp Cumin Seeds
1 tsp Turmeric Powder
3 tsp Red Chilli Powder
Salt To taste
½ cup Grated Coconut
1 tsp Pepper whole/powder
1 tsp Mustard seeds
6 nos Curry leaves
4 nos Red Chilly Pieces

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
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.