Mambazha Pulissery or Sweet and Sour Ripe Mango Curry – How to make Mambazha Pulissery
Red chili powder
Wash and peel the mangoes and cut them into cubes.
Now cook the mangoes along with the seeds with 1/2 cup water and little salt. Let it boil for 4-5 minutes.
Next grind together the grated coconut, turmeric powder, red chili powder, and cumin seeds with little water, to form a smooth paste.
Now add this coconut mixture to the cooked mangoes and mix well.
Add little water if it is too thick.
Cook covered in low flame for 2-3 minutes.
Meanwhile, whisk the curd to remove any lumps.
Add this curd to the mango coconut mixture and mix well.
Add salt as required.
Allow to warm, but do not boil. Switch the flame off.
Now take coconut oil in a pan.
Splutter mustard seeds.
Then add fenugreek seeds, green chili, curry leaves, and red chili whole.
Add this to the mango curry.
Serve warm with a bowl of rice.