MAMBAZHA PULISSERY

WHISKAFFAIR'S

Add grated fresh coconut, shallots (roughly chopped), ginger, green chilies (chopped), cumin seeds, and water to a blender and blend to make a smooth paste. 

STEP 1

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Set aside.

STEP 2

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Wash 750 g (6-8) small mangoes and pat them dry using a kitchen towel. Peel the mangoes using a sharp knife.

STEP 3

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Whisk plain yogurt with all-purpose flour and set it aside. Adding some all-purpose flour to the yogurt prevents it from splitting while cooking. It is not traditional but this tip works like charm.

STEP 4

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Add peeled mangoes to a medium-size pot along with grated jaggery, turmeric powder, Kashmiri red chilli powder, and salt.

STEP 5

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Now add water to the pot and cover it with a tight-fitting lid.

STEP 6

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Cook for 10-12 minutes on low heat until the mangoes are softened. Remove the lid and add the coconut paste to the pot and cook for another 2-3 minutes on medium heat.

STEP 7

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Add the whisked yogurt and cook on low heat for another 2-3 minutes, stirring continuously. This curry should not boil and bubble too much else it may curdle and lose its taste.

STEP 8

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f the curry is too thick, add some water and cook until it comes to a boil. Adjust salt and remove the pan from heat. Set aside

STEP 9

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Heat coconut oil. Add mustard seeds, fenugreek seeds, whole dry red chilies, and curry leaves, and let them crackle for 4-5 seconds.

STEP 10

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Pour the tempering over the Mambazha pulissery curry and stir gently. Serve hot.

STEP 11

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MAMBAZHA PULISSERY IS READY!

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