Monday, April 26, 2010

Mambazha pulissery - Ripe mangoes in curd

There are not many people who would dislike this preparation...

I had already posted the recipe in this blog about two years back, but after having my mom's pulisherry after a long time, i thought I had to link back to the recipe once more...

When made with the tiny mangoes you get especially for making this curry, it just becomes the tastiest treat ever..

My grandfathers used to rate any sadya/feast at weddings or any other functions by how tasty the mambazham pulissery or kaalan (as it is called in our area) was...

I remember my mom's dad always hurrying for his lunch if kaalan was on the menu...

This is the recipe

2 -3 ripe mangoes (if they are big, slice the outer flesh and put them, stone and all) If the mangoes are small, just peel and put them whole.

4-5 green chillies slit

200 gm ash pumpkin (kumbalanga) (Optional)

Grind less than half a grated coconut with 1/2 tsp of jeera.

Keep aside 2 cups of beaten curd.


Peel the mangoes, cut the flesh and put the mango seeds along with the pieces into a thick bottomed pan. Slice the chillies , cube the ash pumpkin. Add water till the pieces are immersed...add 1/2 tsp of salt, 1 tsp of red chilli powder and 1/2 tsp of turmeric powder and cook till the pieces are cooked.
Add the ground coconut and simmer for a few minutes...by this time, the liquid should have reduced to more than half the initial measure.

Lower the flame and add the beaten curd...add more salt to taste. Switch off the stove before the curd heats up.

Season it (tadka) with a spoon of mustard seeds, a pinch of uluva/ fenugreek seeds, a couple of dried red chillies, and curry leaves.

Have it with some spicy fish curry, rice and pappads, and find instant niravana....!!!

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