Mampazha Pulissery/Mango in yogurt coconut gravy

Tweet

          Mangoes conjure images of a sultry afternoon in India and in the same vein rushes in the image of juicy ambrosial mangoes. In India, the first mangoes of the season appearing in markets are usually from Kerala.  When most states harvest mangoes around June March and April is when the fruits are ripe in Kerala.  This is important to mention here because these months also mark the end of an academic year.  Now you see where I am going with this?  Well, summer holidays rolls in and so does the season of mangoes.  When you put the two together it all locks up and pleasant childhood memories resurface.  Playing with siblings and cousins in our grandparents home, stoning down mangoes from the tree, walking through the yard picking kanni manga etc were all pass times greatly enjoyed.  Lunch time comes and we would be fed some savory dishes made out of mango and when I look back realize mangoes are indeed a integral part of our culture.  With an abundance of it in our state I am not in any doubt as to how someone might have found a way to make a savory dish out of it.  All kinds of things like pickling mangoes when they are raw, drying and powdering them, when ripe drying and eating it as a candy or making a thick shake and drinking it up and finally a savory dish to go with our staple diet rice. Without further ado just want to say mangoes are special as much as they are tasty.  I hope you enjoy this delicious dish and let me know what you think.  You have a nice day.



Ingredients:

Ripe Mango- 1
Yogurt- 1 Cup
Coconut grated - 3 Tbsp
Cumin seeds - 1/4 tsp
Green chillies- 2
Red chilli powder- a pinch
Turmeric powder- 1/4 tsp
Salt

For seasoning:

Mustard seeds- 1/4 tsp
Fenugrek seeds- 1/4 tsp
Red chillies- 2
Curry leaves -a sprig

Method:

1.Peel and cube the mango and cook them in enough water to immerse them completely after adding turmeric,green chillies,red chilli powder and salt.Cook for 10-12 minutes.
2.Grind the coconut and cumin seeds together to a fine paste.
3.Mix this paste in the cooked mango mix and cook covered for another 3-4 minutes.
4.Meanwhile blend the curd or yogurt using a whisk or hand mixer.
5.Add this into the mixture slowly while stirring with one hand.Adjust the consistency using water.
6.Stir continuously,and when you see the steam starts coming switch off the heat and pour into the serving dish.(This shouldn't take more than 3-4 minutes.If you keep longer it will get curdled)
7.Heat oil in a pan and do the seasoning.(when mustard seeds splutter, add fenugreek seeds, wait for that to splutter and reduce the heat, add red chillies and curry leaves)
8.Pour this seasoning over the pulissery and serve with Rice.



Contributor: Namitha