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Ingredients

Ripen mango – 4 nos
Yogurt – 3 cups
Coconut (Grated ) – Half portion of a Coconut
Turmeric powder – 1tea spoon
Cumin seed – one pinch
Turmeric powder – ½ tea spoon
Curry leaves – 1 spring
Salt – To Taste

For Tempering

Coconut oil – 2 tea spoon
Fenugreek seeds – one pinch
Dry chillies – 2 nos
Curry leaves – 4 to 5 leaves

Method of preparation

In a pan add the required salt , water turmeric powder , chilly powder and mango and cook until it turns soft. Grind together coconut, cumin seeds and curry leaves to form a smooth and thick paste adding sufficient quantity of water. Whip Yogurt and salt to taste and keep it aside.
When the Mango get cooked add the prepared coconut paste and the whipped yogurt and allow it to heat in a very low flame. Don’t allow it to boil. Just Bring it to just under a boil and remove it from the stove. Heat coconut Oil in a pan and add mustard seeds and allow it to splutter, Add Fenugreek seeds , curry leaves, dry chillies and saute for few seconds. Add this to the prepared curry and mix well. Mambazha pulissery is ready.