Mambazha Pulissery Or Sweet And Sour Ripe Mango Curry Recipe

Cooking Directions

• STEP 1.Peel and chop the ripe mangoes into small pieces.
• STEP 2.Grind together grated coconut, cumin seeds, and green chilies to make a smooth paste.
• STEP 3.In a pan, heat oil and add mustard seeds, curry leaves, and dried red chilies. Let them splutter.
• STEP 4.Add the chopped mangoes to the pan and cook until they become soft.
• STEP 5.Add the coconut paste to the pan and mix well. Cook for a few minutes.
• STEP 6.In a separate bowl, whisk yogurt with turmeric powder and salt.
• STEP 7.Add the yogurt mixture to the pan and stir well. Cook for a few more minutes.
• STEP 8.Remove from heat and garnish with curry leaves.
• STEP 9.Serve hot with steamed rice.

Cooking Tips

• Choose ripe mangoes that are slightly firm and not overly ripe.
• Adjust the sweetness and tanginess of the curry by adding more or less yogurt.
• For a spicier version, add more green chilies or red chili powder.
• You can also add a pinch of sugar to enhance the sweetness of the curry.

Storage and Serving

• Mambazha Pulissery can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry before serving.
• Serve the curry as a side dish with steamed rice or as a main dish with roti or naan.