മലയാളിക്ക് എത്ര കഴിച്ചാലും മതിവരാത്ത ഒരു കറി||Mambazha Pulissery | Mambazha Curry Kerala Style

Ingredients:
Ripe mango – 8 small / 2 big (Peeled)
Green chilly – 10 small (Slit open)
Curry leaves
Turmeric powder – ¾ tbsp
Red chilly powder – 1½ tbsp
Jaggery – A small piece / Sugar – 1½ tsp
Yogurt / Curd – 3 cup (Beaten)
Salt

To grind
Grated coconut – ½ of a coconut / 4-5 handfuls
Green chilly – 4 small
Cumin seeds – 1½ tsp

For tempering
Coconut Oil
Mustard seeds – ¾ tbsp
Fenugreek – 1¼ tsp
Dried red Chillies
Turmeric powder – ¼ tbsp
Red chilly powder – ¼ tbsp
Curry leaves

Steps:
Cook the peeled mangoes along with green chillies, curry leaves, turmeric powder, red chilly powder, jaggery, salt and 3 cups of water.
Cover and cook till the mangoes are cooked.
If there is too much gravy after cooking the mangoes, boil it for some more time to get rid of the excess gravy.

Grind coconut along with green chilly and cumin seeds adding some water to a fine paste.
Add this to the curry and bring it to boil.
Let it boil for 10 minutes.
Switch off and add curd.
Mix well.

Heat oil in a pan.
Add mustard seeds and let it splutter.
Add fenugreek.
Add dry red chilly and curry leaves.
Add turmeric powder and roast on low flame.
Add red chilly powder and roast on low flame.
Switch off and add this to curry.
Enjoy the mambazha pulissey.
It tastes better the next day.

Notes:
-This dish tastes best with small mangoes. If you are using big mangoes, cut into small pieces.
-This curry stays good for 2-3 days at room temperature.

Vellarikka pulissery – http://y2u.be/GkFjWeGm9as
Ethakka pulissery – http://y2u.be/9x9tCpVGntI
Kumbalanga Pulissery – http://y2u.be/sCT5JyssJAc

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