Tempt Your Tastebuds - Mango Pulissery

MANGO PULISSERY

Ripe Mango Pulissery is an authentic Keralan recipe made with curd and ripe mangoes. A perfect blend of subtle flavours. Best eaten with cooked rice. With thanks to Raji Menon from Kochi in Kerala.

INGREDIENTS

·       1 cup sour curd

·       4 small ripe mangoes, peeled

·       1/2 tsp turmeric

·       1/2 cup coconut, grated

·       1/2 tsp cumin seeds

·       2 green chiili

·       1/4 tsp red chilli powder

·       2 red chillies

·       1/4 tsp fenugreek seeds

·       1/2 tsp mustard seeds

·       2 sprigs curry leaves

·       2 tsp coconut oil

·       1 cup water

·       Salt

METHOD

Blend grated coconut along with green chillies, cumin seeds and curd into a fine paste. Keep it aside.

Take a pan and add the peeled ripe mangoes 3/ 4 cup of water and the turmeric powder, chilli powder and salt and cook it over a low flame.

Once the mangoes are cooked well, add the grated coconut paste and mix well. Leave it to simmer on a low flame. Turn off the stove when the curry is just brought to a boil. Make sure the the curry doesn't boil more than a minute or two.

For the tempering:

Heat the coconut oil in a pan and add mustard seeds and fenugreek seeds. Just when they start spluttering, add red chillies and curry leaves.

Pour this tempering over the curry and mix well.

Best served with hot rice.

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