Mambazha Pulissery

Mangoes were an absolute no-no at our home during childhood and we used to make it all up at our maternal grandparents place (Kerala) with farm fresh mangoes for two whole months of April and May. Those were the days of getting to know the real experience of climbing trees and plucking mangoes or with a help of "thotti" as they call in Malayalam. It was all the more fun with all cousins together waiting to devour those mangoes, whether they were raw or ripe, it did not matter.
My maternal grandmother had magic in her dishes that we cousins used to fight over them, but she being a sweet grandmother used to make sure and still makes sure every grandchildren and now great grand children gets their share of Mangoes and Jackfruits and every other farm grown stuff.  

Ah! this one dish got me nostalgic I say. Miss those days of absolute bliss during vacations.

This year I did not get to eat them and when AR got home some ripe mangoes (out of sheer surprise) and none of us were able to eat them up, I did not wait further and made my favorite dish of all those dishes made from Mangoes, the King of Fruits!

This dish called Mambazha Pulissery was an instant hit among all of us at my native. Its sweet, tangy and could be spicy depending on ones taste buds. This dish is pretty simple and can be made in a matter of about 15 mts if you have all the ingredients ready. Its basically a close relative of the Moru kuttan or the simple curry we make from curd down south. 

Ripe Mangoes ( I used Byganpalli)                       - 2 Nos.
Grated Coconut                                                   - 1/2 cup\
Water                                                                  - 1/4 cup
ButterMilk/Yoghurt                                              - 1 cup approx 500 ml
Split Green chillies                                                - 3 Nos
Curry Leaves                                                       - 2 or 3 stalks
Turmeric Powder                                                 -1/4 tsp
Red Chilli Powder                                                - 3/4 tsp or as per your taste
Salt                                                                       as per taste

For Tempering
Mustard Seeds                                                   - 1 tsp
Fenugreek Seeds                                                - 1/2 tsp
Dry Red chilli                                                      - 3 nos

My way of making
1. Peel the skin and slice the mangoes to medium sized pieces.
2. Cook the mango slices and the seeds just until tender along with 1/4 cup water, salt turmeric powder, chilli powder , curry leaves and green chillies.
3. Grind the coconut to fine paste and add it to the cooked Mangoes mixture and simmer it to well combine.
4. Meanwhile add salt and turmeric to the buttermilk and keep ready. If using yoghurt, loosen it a bit with just sufficient water. 
5. Once the Mangoes and coconut mix blends, add the buttermilk/ yoghurt and let it simmer for two minutes just before it starts to boil.
6. Temper this with mustard seeds, fenugreek seeds and red chillies.
7. Relish with hot steaming rice or if you are like me slurp them right away.

1. Ripe juicy mangoes is a must for the dish
2. Sour buttermilk would be the ideal choice to make this dish.
3. Care should be taken not to boil once the buttermilk is added.


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