Mangoes! It’s that season of the year.
Here, I’ve brought you a typical Kerala dish. The first time I had mambazha puliserry was at onam sadhya. Love for Kerala food is one of the things that my husband and I have in common. From a simple kappa puzhukku to beef dry roast, we have always fallen for them. It has become a part of our routine food in the recent years and influenced us, for good.
It’s a sweet variant, close to mor kuzhambu, give or take a few ingredients.
Ingredients
3 ripe mangoes, peeled and chopped
2 green chillies
1/2 tablespoon cumin
1/3 cup grated coconut
1/3 cup beaten curd
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
salt, as needed
1 tablespoon sugar (optional)
For tempering
1/2 teaspoon mustard
1/4 teaspoon fenugreek
2 dry red chillies
1 sprig curry leaves
3 tablespoons coconut oil
Preparation
1. Boil 2 cups of water, slit 1 green chilli and add it to the water
2. Blend grated coconut, cumin, 1 green chilli and few tablespoons of water into a coarse paste and keep aside
3. Add turmeric powder, chilli powder and mangoes into the boiling water, close the lid and cook them for 10 minutes
4. Pour on the ground coconut paste, add some salt and let it boil for a 3-4 minutes. (I prefer this dish to be sweeter so, I add a tablespoon of sugar here.)
5. Switch off the flame, add the beaten curd and mix well.
6. Heat the oil in a small pan, add the mustard and let it splutter, then the rest of the tempering ingredients. Pour it on top of the pulissery and serve.
Loavesandfishez 