Mambazha pulissery

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.