Mango Pulissery is also called as Mampazha Pulissery. It is a very tasty dish prepared in almost all families of Keralites. It tastes sweet and sour, and the children would especially love this dish.
- Small ripe mangoes - 3 Nos
- Scrapped coconut - 1 cup
- Cumin seeds (Jeera) - 1/4 tsp.
- Green chillies - 1 Nos
- Chilli powder - 1/2 tsp
- Turmeric powder - 1/4 tsp
- Yogurt/thick curd - 1 cup
- Mustard seeds - 1/4 tsp
- Methi seeds - One pinch
- Red chilli - 2
- Curry leaves - one whole leaf
- Peel the mangoes and cut into two pieces, without touching on the seed, and cook in 1 cup water.
- Add turmeric powder and salt.
- By the time it is getting cooked, grind the coriander with cumin seeds and green chillies into a smooth paste, and keep it aside.
- Mash the yoghurt in the mixi for 10 seconds.
- Add the coconut and yoghurt into the cooked mangoes, and mix well.
- Cook altogether for about 2-3 minutes, until it boils up. Remove it from the stove, before it boils well.
- Season it with oil, mustards, and methi seeds. Add the slitted red chillies, and curry leaves.
- Remove it from the stove and pour it over the mampazha pulissery.
1. Instead of whole mangoes, cut them into pieces and remove the seeds. This pulp can be used for pulissery. But the whole mangoes tastes better, and the kids would also love it.
2. Yoghurt can be mashed in a bowl, instead of a mixi.
3. This pulissery will taste better the next day.
Return from Mango Pulissery to South Indian Cusine