Mampazhapulissery a Curry using ripe Mangoes and Yoghurt

Mamapazhapulissery or Ripe Mango Yoghurt curry is a simple and delicious side dish which can be enjoyed along with rice, bread, dosa, idli, appam and the like or the same alone. It is deemed to be an inevitable item of the famous keralite saddhya and forms a part of the nava rasas or the nine tastes. The preparation of this curry can be made using a minimum of ingredients and effort.

Ripe Mango for Mampazhapulissery

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Ingredients

Ripe mango (peeled and sliced). 1 cup

Grated coconut 2 tablespoons

green chillies Chopped 2 nos

Cumin seeds 1/4 teaspoon

Turmeric powder 1/2 teaspoon

Ginger chopped 1 teaspoon

Yoghurt 1 cup

salt to taste

For Tempering

Vegetable oil (coconut oil) 1 tablespoon

Mustard seeds 1/2 teaspoon

Dried red chillies (broken) 2 nos

Curry leaves 1 sprig

Preparation

Grind the coconut, cumin seeds and green chillies to a fine paste.

Cook the sliced mango, turmeric powder and chopped ginger in a deep pan till the mangoes become tender adding enough water and a pinch of salt. Be careful that the mango slices don`t get overcooked. The mango pieces should remain as pieces, not as gravy.

Now add the coconut paste to the cooked mangoes and cook for 2-3 minutes till the rawness of the ingredients diminishes.

Add the yoghurt, mix well. Add some more salt if needed after tasting the curry.

Do not boil the curry after adding the yoghurt while it may destroy the texture and taste of the curry.

For Tempering

Heat oil in a pan, add the mustard seeds and let it pop. Add the curry leaves and dried red chillies and fry for a few seconds and pour it over the prepared mango-yoghurt curry.

Mampazhapulissery / Ripe Mango Yogurt Curry

Mampazhapulissery is a simple and delicious side dish which can be enjoyed with rice, bread, dosa, idli and the like or itself alone. It is deemed to be an inevitable item of the famous kerala saddhya and forms a part of the nava rasas or nine tastes.
Prep Time 30 mins
Cook Time 30 mins
Course Side Dish, Soup
Cuisine Indian, Kerala
Servings 4 pepole

Ingredients
  

  • 1 cup ripe mango peeled and sliced
  • 2 tbsp coconut grated
  • 2 nos Green chillies chopped
  • 1/4 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon ginger chopped
  • 1 cup yogurt
  • to taste salt

For tempering

  • 1 tbsp vegetable oil preferably coconut oil
  • 1/2 teaspoon mustard seeds
  • 2 nos dried red chillies broken into two or three
  • 1 sprig curry leaves

Instructions
 

  • Grind the coconut, cumin seeds and green chillies to a fine paste.
  • Cook the sliced mango, turmeric powder and chopped ginger in a deep pan till the mangoes become tender adding enough water and a pinch of salt. Be careful that the mango slices don`t get overcooked . The mango pieces should remain as pieces, not as gravy.
  • Now add the coconut paste to the cooked mangoes and cook for 2-3 minutes till the rawness of the ingredients diminishes.
  • Add the yogurt, mix well. Add some more salt if needed after tasting the curry.
  • Do not boil the curry after adding the yogurt while it may destroy the texture and taste of the curry.

For tempering

  • Heat oil in a pan, add the mustard seeds and let the pop. Add the curry leaves and dried red chillies and fry for a few seconds and pour it over the prepared mango-yogurt curry.
Keyword Kerala, Pulissery, sadhya

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