Mambazha Pulissery, Mambazha Kalan

4.6, 7 reviews

Happy Navratri in advance..

Recipe Details  
 
4.6, 7 reviews

Posted by
Posted on 3, Apr 2012
Serving 4-5 people
Ready in 15-25 minutes
Post Views 3 K views
Post Rating 4.57 out of 5 , from 7 reviews
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Ingredients
  • Ripe Mango/Mambazham - 1 big or 2-3 small sized
  • Yoghurt/Curd - ¾ to 1 cup, adjust according to the sourness
  • Turmeric powder - one pinch
  • Chilly powder - 1 Teaspoon
  • Green chillies - 1 Nos
  • Fenugreek powder - ¼ Teaspoon
  • Salt to taste

For Coconut paste:

  • Grated Coconut - 1 cup
  • Cumin seeds - 1 Teaspoon

For tempering:

  • Mustard seeds - ½ Teaspoon
  • Dry Red Chillies - 2-4 Nos / Red Chilli flakes - 1 Teaspoon
  • Coconut Oil - 2 Tablespoon
  • Curry Leaves - 1 spring
Directions
  1. Wash, peel and cut mangoes into medium size pieces.
  2. Cook the mango pieces in enough water along with green chilli, turmeric powder, chilly powder and salt.
  3. Finely grind the grated coconut with cumin seeds, add this into the boiling mango curry.
  4. When the mango pieces are cooked well, remove the pan from flame and keep it aside.
  5. Blend the curd to make it smooth and add this to the mixture.

For tempering:

  1. Heat oil in a pan, splutter mustard seeds.
  2. Add in dried red chillies, curry leaves and fry for few seconds. Pour this into the curry.
  3. Then add the fenugreek powder into the curry and mix well. Serve hot or warm.
4.6, 7 reviews

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