Mambazham Pulisserry

by SobhaKesavan
a traditional sweet and sour ripe mango curry. It is usually served as an accompaniment to rice.
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Votes: 1
Rating: 4
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Cuisine Kerala
Prep Time 15 minutes
Servings
people
Ingredients
Cuisine Kerala
Prep Time 15 minutes
Servings
people
Ingredients
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. 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)
  2. Peel Mangoes and take out the flesh mango and cut them into pieces and keep these pieces separately
  3. 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
  4. After about 10 minutes add the mango pieces also into the boiled cucumber and stir it well and allow to cook the mix well
  5. When the mix is cooked well, add the already grinded coconut and stir it and allow to boil it for further 2-3 minutes
  6. Add Curd into this mix and stir it well (if necessary add some hot water also to make the pulissery more gravy)
  7. 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.
  8. MambazhaPulisserry is ready and can be served with cooked rice.
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