Mambazha Pulissery Recipe

Cooking Directions

• STEP 1.Peel and chop the ripe mangoes into small pieces.
• STEP 2.In a pan, heat coconut oil and add mustard seeds, fenugreek seeds, and curry leaves.
• STEP 3.Add the chopped mangoes and cook for a few minutes.
• STEP 4.In a blender, blend together grated coconut, green chilies, and yogurt to make a smooth paste.
• STEP 5.Add the coconut-yogurt paste to the pan and mix well.
• STEP 6.Add water and salt, and simmer until the mangoes are cooked and the flavors are well blended.
• STEP 7.Garnish with fresh curry leaves before serving.

Cooking Tips

• Choose ripe mangoes that are sweet and juicy for the best flavor.
• You can adjust the spiciness of the pulissery by adding more or fewer green chilies.
• If you prefer a thicker consistency, you can reduce the amount of water added.

Storage and Serving

• Mambazha Pulissery can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat in a microwave or on the stovetop before serving.
• Serve as a side dish with rice and other traditional Kerala curries.