Mambhazha Pulissery / Ripe Mangoes with Curd and Coconut Gravy

'Mambazha Pulissery' is a signature Kerala dish, where ripe mangoes are cooked with tangy curd (yogurt) and coconut gravy. This sweet and sour curry is also called 'Pazhamanga curry' or 'Pazhamanga Pulissery' in certain places in Kerala. Even though it can be prepared using many other seasonal fruits, this is the most popular variety of Pulissery and is inevitable in Sadhyas (Banquets). The small and one of the popular varieties of mango known as 'Chandrakaran' is the best suitable to prepare this dish.

Ingredients:-

1. Ripe Mangoes - 6, peeled
2. Grated Coconut - 1/2 cup
3. Chilli Powder - 1 tsp
4. Turmeric Powder - 1/2 tsp
5. Cumin Seeds - A pinch
6. Garlic - 3 to 4 cloves
7. Green Chillies - 3 to 4, cut lengthwise
8. Curd (Yogurt) - 1 and 1/2 cup
9. Curry Leaves - 1 sprig
10. Dry Red Chillies - 3
11. Mustard Seeds - 1/2 tsp
12. Fenugreek Seeds - 1/4 tsp
13. Salt - As required
14. Coconut Oil - 1/2 tbsp or as required
15. Water - 1 cup or as required

Method:-

1. In a mixer, grind together coconut, chilli powder, turmeric powder, cumin seeds and garlic by adding little water. Keep it aside.
2. In a vessel, add mangoes, green chillies and little water. Cook the mangoes in medium flame.
3. Add the coconut paste and mix well. 
4. When it starts boiling, switch off the flame and add curd.
5. Add extra salt, if necessary. [Optional: You may add little sugar if the mangoes are not sweet enough.]
6. In a kadai, heat little coconut oil and splutter the mustard seeds.
7. Add fenugreek seeds, curry leaves and dry red chillies.
8. When the chillies start changing the color, add this tempering to the curry and mix well.
9. Mambazha Pullisery is ready to serve.