Video guide for making summer special Kerala-style mambazha pulissery or sweet and sour mango curry

Preparation time: 10 minutes

Cooking time: 12 minutes

Serves: 6

Ingredients

6 ripe mangoes

2 green chillies (slit)

½ tsp turmeric powder

400 ml water

1 sprig of curry leaves

Salt for taste

½ tsp fenugreek powder

1 cup of yoghurt (whisked)

To grind

½ cup of grated coconut

¼ tsp cumin seeds

1 green chilly

½ tsp red chilli powder

To temper

1 ½ tbsp coconut oil

½ tsp mustard seeds

¼ tsp fenugreek

1 to 2 dried red chillies

1 sprig of curry leaves

Method

Step: 1

Wash the ripe mangoes. Peel off its skin. Keep it aside.

Step: 2

Cook the peeled mangoes in an earthen pot or saucepan with ½ teaspoon of turmeric powder, 2 slits of green chillies, and 250 ml of water. Cover and cook for 10 minutes on medium-low flame or until the mangoes are soft and tender.

Step: 3

While the mangoes are cooking, grind all the ingredients listed under 'to grind' into a smooth paste with the required amount of water and set aside.

Step: 4

When the mangoes are soft and tender, add the ground coconut paste. Mix well. Simmer this over medium-low flame for about 2 to 3 minutes.

Step: 5

Add a few curry leaves, salt for taste, and fenugreek powder. Mix gently.

Step: 6

Add the whisked yoghurt and turn off the flame. Mix immediately and make sure the yoghurt doesn't curdle.

Step: 7

Finally, in a pan, heat 1 ½ tablespoon coconut oil. Splutter the mustard seeds. Add ¼ teaspoon fenugreek and sauté till it turns light brown. Add dried red chillies and a few curry leaves. Sauté for a few seconds. Pour the tempering over the mambazha pulissery curry and stir gently. Serve hot.

Note:

Mango curry needs fully ripe mangoes, almost like in a mashable stage. Better to use a sweeter variety of mangoes for the perfect taste.

Recipe courtesy: Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes.

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