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
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.