MAMBAZHA PULISSERY / RIPE MANGOES IN COCONUT YOGHURT GRAVY

This Traditional Kerala sweet-and-sour curry of ripe mangoes in a yoghurt gravy is often served as part of an sadya. 

INGREDIENTS

Ripe tiny  mangoes             - 6 nos
Turmeric                                 - ¼ tsp
Red chilli powder                 - 2 tsp
Thick curd                               - 2 cups
Crushed green chillies         - 3 nos
Salt                                               -to taste

FOR WET GRINDING

Freshly grated coconut         - 1cup
Green chillies                             - 5 nos

Grind coconut and green chillies to a smooth paste adding curd.

FOR SEASONING

Coconut oil                 - 2 tbsps
Mustard                      - 1 tsp
Methi seeds               - ½ tsp
Red chillies                - 2 nos
Curry leaves               - 2 sprigs

METHOD

Cook mangoes in water with crushed  green chillies, turmeric, red chilli powder and salt. Cook until soft and add the ground paste.
Add the  Beat curd .Keep stirring it on a low flame and remove  it from the flame before it starts boiling. Season it with mustard seeds, methi seeds , red chillies  and curry leaves in oil.Traditional Kerala Mambazha puliseery is ready to serve.
.Serve hot with steaming hot rice with pappads.