Mambazha Pulissery

Am back with the Blogging Marathon!!! For this week I have chosen "no tomato gravies". Well when I selected this category I thought this should be fairly simple, we do make gravies every day for rice and rotis and I Should be able to pick up easily 3 among them. But when I sat down to select recipes I was in for a surprise - almost all the recipes used tomatoes. And then when I finally made a list of recipes I realized I have posted most of them.

It took me almost 3 days to finalize the 3rd recipe!!! Phew!!! I used to think I cannot live without onions but seems like I also cannot live without tomatoes!!

Mambazha Pulissery is a very famous summer gravy recipe all over kerala. Mangoes are cooked in thick coconut  + yogurt gravy and it tastes heavenly with rice and a slightly spicy thoran. The world famous combination (or kerala famous combination) for this curry is idi-chakka thoran. Most of the keralites would prepare this combination atleast once during the summer.




Check out good side-dish accompaniments
Idi chakka thoran
Chakka kuru upperi
Papaya thoran
Cabbage carrot thoran
Beetroot poriyal

Ingredients:

Ripe Mangoes - 3 nos (small)
Coconut (grated) - 100 grams
Yogurt (curd) - 1/2 cup
Green chillies - 2 nos
Oil - 2 tbsp
Mustard - 1 tsp
Cumin seeds - 1 tsp
Turmeric powder - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Chilly powder - 1/2 tsp
Curry leaves - few
Salt - to taste



Method:

• Cut the mango into pieces and boil in water along with turmeric, chilly powder and salt. Let the mangoes cook until soft. The seed of the mango is also usually added to this.
• Grind the coconut with the cumin seeds and green chillies to a fine paste and add this to the boiling mango.
• Bring this to a boil.Blend the yogurt to make it smooth and add this to the mixture and immediately switch off flame. See to it that the yogurt does not split.
• Heat oil in a pan.  Add mustard seeds and when they crackle, add red chillies and curry leaves and at the end add fenugreek seeds and switch off flame.
• Add the above seasoning to the mango curry and mix well.
• Serve hot with rice and a side dish of your choice.

Notes:

• You can use any mango type for making this curry. We usually make it with nadan mangoes or country mangoes which normally grown in every household in Kerala.
• I didn't add red chilly in the tadka since when I tasted the curry I felt it already spicy.
• This curry is a good combination for dosas too.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#62