Mambazha Pulissery/Ripen Mango in Spiced Yogurt Gravy - Kerala Special

During my two months stay in India, i couldnt resist to try some of the traditional dishes with easily available fruits and veggies especially the seasonal produce. When i reached my home town in the month of June, i was just tempted to try some mango based dishes coz of the mango season. Eventhough mango is easily available in Paris, who can resist to those super fresh and sweet mangoes available abundantly in local markets na. Obviously i ate couple of ripen mangoes without any guilt and cooked this fingerlicking goodness Mambazha pulissery which is quite a traditional dish and a very popular dish from Kerala especially in Onam Sadya.

Pulissery can be prepared with fruits or vegetables depending upon your tastebuds. The most popular one among the varieties of pulissery available in Kerala cuisine is this Ripen mango pulissery. Actually Keralites do prepare pulissery with pineapple, ripen bananas etc however this ripen mango in spiced yogurt gravy is definitely a famous one. To be honest, this mambazha pulissery was in my to do list since ages, dunno why i never tried them at home, but fortunately i prepared them during my stay in India specially to tickle my tastebuds .

As per wiki,Kerala is known as the "Land of Spices" because it traded spices with Europe as well as with many ancient civilizations with the oldest historical records of the Sumerians from 3000 BCE. Food is traditionally served on a banana leaf and almost every dish has coconut and spices added for flavour, giving its cuisine a sharp pungency that is heightened with the use of tamarind. Seafood is the main diet in coastal Kerala, whereas vegetables are the main diet on the plains. Meat is served as the main course in tribal and northern Kerala. Dishes range from simple 'kanji' (rice gruel) to extravagant feasts or 'sadyas'.Owing to the weather and the availability of spices, the Kerala cuisine is richly spicy especially the hot ones -chilli, black pepper, cardamom, cloves, ginger, and cinnamon. After the popular Ooty Varki from Tamilnadu, my today's post goes for the flavoursome Kerala cuisine and hence am posting this lipsmacking Mambazha pulissery aka Ripen Mango cooked in Spicy yogurt gravy.

2nos Ripen Mangoes

1tsp Chilly powder

1no Green chilly

1cup Grated coconut

1tsp Cumin seeds

1cup Yoghurt/curd

1/4tsp Turmeric powder

Salt

Coconut oil / Cooking oil

For tempering:

1/2tsp Mustard seeds

3nos Dry red chillies

Few curry leaves

1/2tsp Fenugreek powder

Cut the mango into medium sized pieces and cook in water along with turmeric, green chillies, chilly powder and salt until they turn bit soft.

Grind the coconut with the cumin seeds to a fine paste and add this to the already cooked mango pieces, bring this to a boil and put off the flame.

Meanwhile blend the yoghurt as a smooth paste and add this to the already prepared mango mixture.take care while adding yoghurt.

Heat enough oil and add mustard seeds, let them crackle, now add red chillies and curry leaves until they turns brown.

Add the tempered spiced to the ripen mango curry and give a stir

Finally sprinkle fenugreek powder and mix well again.

Serve with rice.

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