What’s so special about May month ?? Its vacation time for kids! and so is the beginning of MANGO season. We Malayali’s get so many varieties including chandrakkaran, moovandan, and many other local mangoes which are juicy and plump.
For making pulissery its best to use chandrakkaran or local variety mangoes( they will be smaller in size) and not with any other varieties. This is my amma’s version which I also follow.As we like to make traditional food in Kal chatti we have used that, you can also do the entire thing in a pressure cooker to save time. But, I recommend try out this in Kal chatti or earthen pot to get the traditional taste 😉 So,let dive into one of my all time favourite recipe ,” mambazha pulissery”.
Mambazha Pulissery :
Chandrakkaran or any local mango : 5-6 no’s (skin peeled and washed)
turmeric powder :1/4 tsp
jaggery : 2tbsp
Grind into paste:
- coconut grated : 1/2 cup
- jeera / cumin seeds : 1 pinch
curd beaten : 1/2 cup
green chillies :2-3 slit
fenugreek powder : a small pinch
water : 1/2 cup
mustard seeds :1/4 tsp
fenugreek seeds :1/8 tsp
dried red chillies : 4-5 no
curry leaves : 1-2 spring
- Take the peeled and washed mangoes in a pressure cooker along with turmeric powder and jaggery.
- Add 1/2 cup of water and cover the pressure cooker. Let the mangoes cook for 3-4 whistles. Switch off the flame and set aside
- In the meantime , in a mixie bowl take the two ingredients for grinding and make a thick paste out of it adding very less water.
- Once the pressure releases ,open the pressure cooker and switch on the flame to low letting the mangoes to simmer.
- Now add the slit green chillies and give mix. let it simmer again for few minutes
- Add the coconut paste and give a good mix. Add the salt and taste check, if you want your pulissery to be sweet add a little more jaggery at this stage.
- Let the coconut paste cook for 5 minutes to get rid of raw smell.
- Now add the beaten curd(Just whip the curd in mixie once without any water) and give the final round of quick mix and switch off.
- Keep another kadai for tempering and pour it over the pulisssery and immediately cover it with the lid as this would retain the smell of tempering inside the curry itself.
- slightly open the lid after a a minute and add the fenugreek powder and cover it again.
- Mix well and serve along with Kerala Matta rice or rice of your preference.Enjoy!!
- Please use the above mentioned variety of mangoes for actual taste
- you can add green chillies along with mangoes to cook. I prefer it otherwise so that it doesn’t infuse much of chilli flavour
- grind the coconut paste with very less water(use less than 1/4 cup), the consistency of the paste is as shown in the pic.
- Do not add more than 1/2 cup of water to cook mangoes.
- Add more jaggery if you like pulissery to be sweet else stick to these measures
- Do not let the curry to cook after adding beaten curd.
- Remember to cover the pot right after tempering 😉
- you can also add fenugreek powder before tempering.
- Be generous in adding curry leaves 😉
1 thought on “Malayali’s very own…Mambazha pulissery!”
why no new recipes in this blog :),