Mambazha Pulissery [Ripe Mango in yogurt] Vishu Recipe

Mambazha Pulissery  [Ripe Mango in yogurt] is authentic Vishu recipe.March--April is the  mambazha season of  Kerala  This is a delicious and simple sweet and sour curry. Coconut and curd are the main base of this authentic dish.Add jaggery into it, so it become sweet sour curry. This is my grandmother’s recipe. It's aroma is very attractive when we add the fried Fenugreek seeds,  mustard seeds dry red chillies,  and fresh curry leaves , my mouth is already watering.  The sweetness of ripe mango and the sour of yogurt make this curry delicious. Mango is good for health, rich in vitamin A, E, iron, antioxidants and yogurt has rich in calcium.

Ingredients for Mambazha Pulissery

Ripe Mangoes [small size] – 3

Jaggery—1 piece

Turmeric Powder – ¼ tsp

Red chili Powder – 1 tsp

Cumin Seeds – 1 tsp

Green chili – 2

Water – ½ cup

Salt to taste

Grind to Paste

Coconut – ½ cup

Cumin seeds – 1 tsp

For Seasoning

Oil – 2 tsp

Mustard seeds – 1 tsp

Fenugreek seeds – 1 tsp

Dry red chilies – 2 [cut into 2 pieces]

Curry leaves – 1 string

Method of Preparing Mambazha Pulissery

 Peel and cut the ripe mangoes into pieces  and bring to boil with water, turmeric powder, red chili powder, green chili powder and salt.  Cook   for 10 minutes on low flame then add jaggery and cook for 2 minutes.

Grind the grated coconut, cumin seeds into fine paste and add to the mangoes. Mix and boil for 2 minutes
.
Whip yogurt and add to the mangoes and mix and stir lightly on low flame and remove from the flame and keep aside.

Heat oil in a pan and add dry chilies, fenugreek seeds, mustard seeds and curry leaves, fry for 2 minutes and Add to pulissery.
 Fenugreek seeds enhance the aroma to pulissery. Mambazha pulissery is ready.
Serve hot with rice.