Photograph of the finished Mambazha pulissery

India · Cà ri xoài chín sữa chua Kerala

Mambazha pulissery

40 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Ripe mangoes Ripe mangoes 4
  • Photograph of Unsweetened yogurt Unsweetened yogurt 14.1 oz
  • Photograph of Shredded coconut Shredded coconut 5.6 oz
  • Photograph of Cumin seeds Cumin seeds 0.3 oz
  • Photograph of Turmeric powder Turmeric powder 0.1 oz
  • Photograph of Chilli Chilli 4
  • Photograph of Mustard seeds Mustard seeds 0.3 oz
  • Photograph of Curry leaves Curry leaves 20 leaves
  • Photograph of Dried chillies Dried chillies 4
  • Photograph of Coconut oil Coconut oil 2 ⅔ tbsp
  • Photograph of Palm sugar Palm sugar 0.7 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Peel ripe mangoes, cut them into large pieces, and leave the seeds in for extra sweetness.
  2. 2 Cook the mangoes with turmeric powder, salt, palm sugar, and a little water for 10 minutes until soft.
  3. 3 Grind the grated coconut with cumin seeds and green chilies into a smooth mixture, then put it in a pot and cook for 5 minutes.
  4. 4 Reduce the heat to very low, pour in the beaten yogurt and stir well, only heat until warm, then turn off the heat.
  5. 5 Toast mustard seeds with coconut oil until they pop, add dried chilies and curry leaves, then drizzle over the curry.

With an appliance

  • Oven 43 min

    Replace step 4: pour the whipped yogurt into the covered mango pot and set at 140 degrees for 5 minutes; the time is almost the same as on a stovetop, but the gentler heat ensures the sauce warms evenly, separates less, and doesn't require stirring all the way to the bottom.

Start cooking