Mambazha Pulissery Recipe

Cooking Directions

• STEP 1.Peel and chop the ripe mangoes into small pieces.
• STEP 2.Grind coconut, green chilies, cumin seeds, and turmeric powder into a smooth paste.
• STEP 3.In a pan, add the chopped mangoes, water, salt, and the ground coconut paste. Cook until the mangoes are tender.
• STEP 4.Whisk the yogurt and add it to the cooked mangoes. Mix well and cook for a few more minutes.
• STEP 5.Heat oil in a small pan and add mustard seeds, dried red chilies, and curry leaves. Saute until the mustard seeds splutter.
• STEP 6.Pour the tempering over the pulissery and mix well.
• STEP 7.Serve hot with steamed rice.

Cooking Tips

• Choose ripe mangoes that are sweet and slightly tangy for the best flavor.
• You can adjust the spiciness by adding more or fewer green chilies.
• For a creamier texture, you can add a tablespoon of coconut milk.

Storage and Serving

• Store the leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat the pulissery in a microwave or on the stovetop before serving.
• Serve the Mambazha Pulissery with steamed rice.