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| Prep Time | 15 minutes |
| Servings |
people
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Ingredients
- Ripe mangoes - 8
- Turmeric powder - 1 tsp
- Salt - 2 tsp
- Chilli powder - 1 tsp
- Cumin seeds - 1 tsp
- Grated Coconut - 1 cup
- Mustard - 1 tsp
- Red chilly - 3
- Curry leaf - 5
- Coconut oil - 2 tsp
- Yoghurt - 1 cup
- Green chilly - 4
- Fenugreek seeds - 1 tsp
Ingredients
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Instructions
- First wash the mangoes and keep it aside.
- Peel the skin of mangoes and put it in a thick bottomed vessel. Add green chillies, turmeric powder, chilli powder,salt and water to this and boil for 3 minutes.
- Close the lid of vessel and cook for 2 minutes.
- Grind coconut with cumin seeds to a fine paste and add this ground paste to boiling mango.
- Mix well and bring this to boil for 5 minutes and take off the flame.
- Blend the yoghurt to make it smooth and add this to the mixture.See to it that yoghurt does not split.
- For tempering heat oil in a pan add mustard,When it splutters add red chilly,fenu greek seeds and curry leaves,saute for 2 minutes.
- Add the above seasoning to mango curry.Cover the dish for 2 minutes.
- Mix well and serve hot with rice and any spicy dish.
- Mambazha pulissery is ready to serve,
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