Mango Pulissery Recipe

Cooking Directions

• STEP 1.Peel and chop the ripe mangoes into small pieces.
• STEP 2.In a pan, heat oil and add mustard seeds, fenugreek seeds, and curry leaves. Let them splutter.
• STEP 3.Add the chopped mangoes, turmeric powder, red chili powder, and salt. Cook until the mangoes are soft.
• STEP 4.In a separate bowl, whisk the yogurt with grated coconut and water.
• STEP 5.Add the yogurt mixture to the cooked mangoes and simmer for a few minutes.
• STEP 6.In another pan, heat oil and add mustard seeds, dried red chilies, and curry leaves. Let them splutter.
• STEP 7.Pour this tempering over the pulissery and mix well.
• STEP 8.Garnish with fresh coriander leaves and serve hot with steamed rice.

Cooking Tips

• Choose ripe mangoes that are sweet and juicy for the best flavor.
• Adjust the amount of red chili powder according to your spice preference.
• Make sure to whisk the yogurt well to avoid any lumps in the pulissery.
• You can add a pinch of sugar if the mangoes are not very sweet.
• Leftover pulissery can be stored in the refrigerator for up to 2 days.

Storage and Serving

• Serve the Mango Pulissery hot with steamed rice.
• You can also serve it as a side dish with dosa or idli.
• Leftover pulissery can be stored in an airtight container in the refrigerator.
• Reheat the pulissery before serving and garnish with fresh coriander leaves.