I have been waiting to upload this series for nearly three years. It never happened for various reasons- me never being home for Onam, me being worried to post these recipes with a thesis looming over my head, me not being satisfied with the pics. But this time I am at peace. I am happy to have submitted my thesis and nothing can stop me from celebrating this Onam – the festival of prosperity. But this time I have done quite a few recipe shoots just for the season. This recipe is from last year in fact mom prepared this pulissery and I penned down the recipe. So here’s my Onam series – recipes for the season. I guess with a blog title like mine (oonuready) it is an injustice if I don’t post authentic mallu stuff out here :) for Onam.
I know the mango season has nearly ended but those of you who can manage to get these mangoes or any ripe mangoes for that matter should try this recipe, mamabazha pullisery is definitely a treasured recipe, I would want to pass onto my kiddo. It is a very special curry that uses ripe mangoes and buttermilk to create this preparation.
Ingredients for Mambazha Pulissery ( Ripe mangoes cooked with buttermilk and grated coconut)
For the Pullisery
Ripe mangoes ( the ones used for pullisery or ripe mango pieces)- 500 g
Onion- 1 thinly sliced
Ginger- a small piece- finely sliced
Green chilies- 3-4 slit
Curry leaves- 6-7
Curd- 500 ml
Grated coconut- 1/4 cup
Salt- to taste
Turmeric powder- 1/2 tsp
Chilli powder- 1/2 tsp
Asafoetida- a pinch
For tempering
Fenugreek seeds- 1/4 tsp
Mustard seeds- 1 tsp
Dry chilies- 4
Oil- 2 tbsp
Curry leaves- 4
Directions
Peel the mangoes. In a pan cook the mangoes with green chilies, onion, ginger, curry leaves, chili powder, turmeric powder, salt and 1/4 cup water. Meanwhile grind the coconut in a grinder to a fine paste. Whisk the curd in another bowl. When the mangoes have cooked add the grated coconut and half a cup of water and let it cook for 10 minutes. When the mangoes and cocout gravy has cooked take it off the flame and let it cool a bit. Now add the whisked curd.
Now for tempering heat oil in small pan ( keep the flame low) add the mustard seeds, fenurgreek seeds and let it splutter now add the dry chilies along with the curry leaves and when the dry chilies are roasted add to the pullisery and your mambazha pullisery is ready. I am not a fan of ripe fruits in curries but ripe mango curry is an exception. The right choice of ripe mangoes are small mangoes used for this preparation. These mangoes are usually cooked with the peel. If you cannot get hold of these mangoes do use a medium ripe mango chopped up.
