Why Mango Pulissery is a must-try dish

When it's summer and mangoes are in season, you shouldn't wait a moment to try this authentic Kerala-style recipe. Presenting Mambazha Pulissery: A Traditional Kerala Style Ripe Mango Curry.

A curd-based gravy that uses ripe mango as the main ingredient. It is mildly spiced, slightly sour from the curd and from the tang of the mangoes, and made even more aromatic with a freshly ground coconut paste and a tempering of spices made in coconut oil.

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So, here's what you'll need:

Ingredients

3 Ripe Mangoes
2 cups of Freshly grated coconut
5-6 green Chilies
3-4 whole Dry Red Chilies
1 1/2 tsp. Cumin Seeds or Jeera
A pinch of Fenugreek seeds
1/2 tsp. Mustard Seeds
Salt to taste
1/2 tsp. Turmeric Powder
1 teaspoon of Kashmiri chili powder
3 cups of Thick yogurt or curd
2 sprigs of Curry leaves
Coconut oil

Now, let's get cooking!

Choose a mango variety that has a perfect blend of sweetness and slight sourness.

Wash and peel the skin of the mangoes.

Dice them into big chunks.

Take a thick-bottomed cooking vessel with 750 ml of water.

Add diced mangoes.

Sprinkle in salt and turmeric powder, and cook the mangoes on medium heat for at least 10 minutes or until the mangoes are soft.

Meanwhile, take a mixer grinder jar and add grated coconut, cumin seeds, and green chilies. Add a few spoons of water, grind it into a very smooth paste, and keep it aside.

Take the curd into a bowl and whisk it, ensuring there are no lumps. Reserve it for later.

Once the mangoes have cooked, add the ground coconut paste and mix well. Let it simmer on medium heat for 5 minutes.

Switch off the flame.

Now add the whisked curd and mix well.

Adjust the salt.

The consistency of the curry should be semi-thick, neither too thick nor too watery. If it’s too thick, add warm water to thin it out.

Tempering:

Heat a pan, pour 2 tablespoons of coconut oil,
add fenugreek seeds and mustard seeds.
Once the mustard crackles, add cumin seeds.
add chopped shallots, dry red chilies, and curry leaves.
Saute for a minute.
Sprinkle in a pinch of turmeric and a teaspoon of Kashmiri chili powder, sauté for a few seconds and turn off the flame.

Add the seasoning to the pulissery and give it a mix. Cover the dish for 10–15 minutes. Let the flavors set.

The smooth, velvety, sweet, sour, and spicy Pulissery is ready to be served. Don’t miss the heavenly aroma when you lift the lid.

I hope you liked this delicious Ripe Mango Pulissery recipe.
Do let me know through comments or share it with your friends.
Happy cooking!"

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