Mamabazha Pulissery
The name that bring smile !! A dish that is a must have in all Kerala ocassions One cannot imagine a festive leaf devoid of this creamy , yogurty goodness with all the sweetness of ripe mangoes
1 cup peeled mangoes cut in to small chunks
Pinch of turmeric powder
3 nos green chillies1/2 tsp red chilly powder
1/4 tsp roasted fenugreek powder
1/4 tsp pepper cracked coarsely
1 tsp oil
salt
1/2 grated fresh coconut
few pieces of mango chunks
1 1/2 cups yogurt
1 tsp cumin seeds
2 tsp coconut oil
1/2 tsp mustard seeds
2 red dry chillies
some curry leaves.
First cook the chunks of mango with little salt, turmeric powder and little water around a cup, and mash the mangoes with a ladle.
Also add the red chilly powder, crushed pepper and some curry leaves.
Let it boil for a while,till the gravy thickens a bit.
Next grind all ingredients given under the heading without adding water.
When the gravy has thickened a bit add the ground paste and stir gently , keep the flame on low.
Add the roasted fenugreek powder.
Next season the gravy with mustard seeds, curry leaves and red chillies and 2 tsp of coconut oil.
Pour the seasoning over the simmering aromatic mango pulissery
The name that bring smile !! A dish that is a must have in all Kerala ocassions One cannot imagine a festive leaf devoid of this creamy , yogurty goodness with all the sweetness of ripe mangoes
INGREDIENTS:
1 cup peeled mangoes cut in to small chunks
Pinch of turmeric powder
3 nos green chillies1/2 tsp red chilly powder
1/4 tsp roasted fenugreek powder
1/4 tsp pepper cracked coarsely
1 tsp oil
salt
To grind
1/2 grated fresh coconut
few pieces of mango chunks
1 1/2 cups yogurt
1 tsp cumin seeds
For seasoning
2 tsp coconut oil
1/2 tsp mustard seeds
2 red dry chillies
some curry leaves.
Method
First cook the chunks of mango with little salt, turmeric powder and little water around a cup, and mash the mangoes with a ladle.
Also add the red chilly powder, crushed pepper and some curry leaves.
Let it boil for a while,till the gravy thickens a bit.
Next grind all ingredients given under the heading without adding water.
When the gravy has thickened a bit add the ground paste and stir gently , keep the flame on low.
Add the roasted fenugreek powder.
Next season the gravy with mustard seeds, curry leaves and red chillies and 2 tsp of coconut oil.
Pour the seasoning over the simmering aromatic mango pulissery