Mango is the most celebrated fruit in the country. People love both raw mango and ripe mango.
Ripened Mango is eaten as is or used in multiple desserts and savouries. I remember my mom used to make a gravy with small ripe mangoes , which my dad and brother used to relish a lot. They would dunk the seed in the gravy and suck on it . I could see a twinkle in their eyes at that moment. However I didn't enjoy that gravy as a kid.
Just a couple of years back I happened to see a picture of Mambazha Pulissery, it caught my eye. I was intrigued by this sweet and sour gravy, enriched with coconut, and spiced with green chili. I was instantly tempted to try it. Oh Boy!! I simply loved it. Over time I have fine tuned the recipe to suit my family's taste buds .
Small native mangoes are best suited for this recipe but nowadays these are a rare find ,so use whichever mango you get in your area. Preferred ones are Sindoori, Kesar, Alphonso. You can make the curry with or without mango seeds. That's a personal choice.
Every house in Kerala has their own way of making Mambazha Pulissery.
I have used Kesar. If the mangoes are too sweet ,use sour curd to make the curry tangy.
My recipes are mildly spicy as our family cannot tolerate spice. So increase the quantity of green chillies as per your taste.
Other mango recipes that might interest you
Ingredients
Mango cubes 2 cups
Turmeric 1/2 tsp
Yogurt 1/2 Cup
Water 2 cups
Salt 1 tsp or to taste
Jaggery 1 tbsp
Paste
Fresh grated coconut 1 cup
Green chillies 2
Ginger 1 tsp
Cumin Seeds 1 tsp
Tempering
Coconut Oil 2 tbsp
Mustard Seeds 1 tsp
Whole Red Chili 2
Fenugreek Seeds 1/4 tsp
Curry leaves 1 sprig
Method
Wash , peel and cube mangoes.
Boil mango cubes, seeds(if using) , water ,salt and turmeric in a heavy bottom pan . I have used a mud pot.
Cook the mangoes till they turn soft but not mushy.
While the mangoes are cooking, make a fine paste of the ingredients mentioned under paste.
Use water as needed to make paste.
Once the mangoes are cooked add the paste.
Mix well. Check the consistency.
Add more water if needed.
Cook till it reaches a boil.
Now add well churned yogurt and continue stirring till it comes to a boil.
Add salt and jaggery.
Mix well and switch off the gas.
Tempering
Heat oil in a small pan.
Add mustard seeds.
Once the seeds crackle,add whole Red chilli, curry leaves and Fenugreek Seeds.
Pour this tempering over the Pulissery.
Mix well , taste and adjust seasoning.
Serve immediately with white rice and a crispy side .
I served it with my favourite raw banana roast.
Appalam are always welcome.