- In a thick bottomed pan add chopped ripe mangoes along with enough water, red chilli powder, turmeric powder and slit green chilli. Cook it on medium flame until the mangoes are tender. It should take about 7-10 mins. It thickens up and the mangoes look mushy. Meanwhile, add chopped coconut and cumin seeds to a mixer. Adding very little water, grind into a smooth paste. Add the coconut paste to the cooked mangoes. On low flame, let the curry come to a slow boil. Add salt. Remove from heat and then add whisked thick curd. Mix well. Make a tempering of mustard seeds, cumin seeds and dried red chilli in coconut oil. As they splutter, add asafoetida and curry leaves. Pour it over the pulissery. Serve with hot rice!
Mambazha pulissery
#myrecipe
By Radha Nelanti
Jan, 28th
596
Servings
4 persons
Cook Time
20 minutes
Ingredients
13
- 15
Ingredients
- Ripe mango
- Curd
- Red chilli powder
- Turmeric powder
- Green chillies
- Coconut
- Cumin
- Salt
- Water
- Oil
- Red chilli
- Mustard
- Cumin
- Hing
- Curry leaves
