For preparing mampazha pulissery, peel the mangoes and put the skin in luke warm water and blanch it. Remove the skin and keep the remaining water.

Cut the mango into cubes.

In a vessel put the cubed mangoes, cucumber, salt, chilly powder, turmeric powder and mango skin water. Allow it to cook.

Meanwhile grind the coconut and green chillies to form a smooth paste.

Mix the coconut paste with curd and keep aside.

Once the mango is cooked well add the ground coconut paste and heat it.

Once it starts to bubble, remove it from the heat.

Now heat oil in a pan. Splutter mustard seeds and fenugreek seeds.

Toss in the dry red chillies and curry leaves. Add it to the curry and mix well.

Mampazha pulissery is ready.