Mambazha Pulissery

Pulissery – a Kerala speciality is sweet and sour, yoghurt and coconut based gravy spiced with green chillies.  Pulissery is a close cousin of Moru Kootan. Acutally there is not much difference except that pulissery generally makes use of seasonal fruits like Ripe Mangoes, Nendram Pazham or Pineapples whereas vegetables like Ash gourd, Pumpkin, Yam etc are added to Moru Kootan. Pulissery is an integral part of the Sadhya/feast Menus in most parts of Kerala. Just like the Adai Avial combo, Idiyappam and Pulissery is a popular combination in Trivandrum.

Mangoes are everywhere in the market and we have been gorging on mangoes in every form. Right from pickles, gravies, milkshakes to smoothies. Couple of days, back I prepared the mambazha pulissery. The pulissery was really delicious and I will be making it a couple of times more before the end of the mango season.

What you’ll need

1. Ripe Mangoes – 4 or 5 (small sweet mangoes)
2. Green Chillies – 5 or 6 (adjust according to taste)
3. Grated Fresh Coconut – 2 Cups
4. Thick Sour Curd/Yoghurt – 2 Cups
5. Curry Leaves – few sprigs
6. Turmeric Powder – ¼ tsp
7. Salt to taste

For Tempering

1. Mustard Seeds – ½ tsp
2. Fenugreek Seeds – ¼ tsp
3. Dried Red Chillies – 1 or 2

Method

1. Wash and trim the stem of the mango. Cut into slices and add it into a vessel.
2. Add about 2 cups of water, turmeric powder and salt.
3. Let this boil and then simmer for about 5 to 6 minutes or till the mangoes are cooked.
4. In the meanwhile, grind the coconut and green chillies into a smooth paste using a little of the curd.
5. Once the mangoes are cooked, add the ground paste and stir well.
6. Whisk the curd well add about a cup of water to it and add it to the above mixture. Mix well.
7. Simmer till the gravy starts frothing on the sides.
8. Remove from heat. Add some torn curry leaves.
9. Heat oil in a small frying pan, temper with mustard seeds and fenugreek seed. Then add the red chilles.
10. Pour this tempering over the prepared mango gravy.

Delicious Pulissery is ready. Serve hot with steamed white rice.

Note:

Generally a special variety of mangoes, which are very small and sweet are used. But if they are not available you could use any other ripe mango.

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