By Rajlakshmi
March 20, 2026
In the summer, mangoes take centre stage for every dish and drink. This mix of mango pulissery chukauni is a creamy, tangy, and subtly sweet recipe for lunch.
200g crushed ripe mango ¾ cup fresh mango cubes ½ tsp turmeric powder 1 tsp red chilli powder ¾ tsp salt 1 tsp sugar or grated jaggery ¼ cup water ¾ cup Greek yoghurt, whisked 1 tsp mustard oil ½ tsp mustard seeds 6-8 curry leaves ¼ tsp turmeric powder ½ tsp red chilli powder 1 tsp kasuri methi Extra fresh mango cubes
In a pan, add turmeric, red chilli powder, magoes, sugar, jaggery and salt. Add water. Cook for 5-6 minutes.
Once the mango is thick and pulpy, add Greek yoghurt. Add fresh mango. Switch off the flame.
Whisk in the Greek yoghurt. Add green chillies and fresh mango cubes. Prepare the tadka next.
Heat mustard oil, curry leaves, red chilli powder, and kasuri methi. Temper it. Pour over mangon mixture.
Serve with preferred choice of roti, breads and rice.