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Mambazha pulissery- A lingering nostalgia

It was  in my early childhood ,when I went to my grandmothers house for vacations,that I first  had the chance to eat mambazha pulissery.A delicious yoghurt and mango based dish seasoned with cumin seeds,mustard seeds and oil,you had to pour it over hot steamed rice and relish it.It was delicate and at the same time tickled my taste buds.The big mango pieces jelled so wonderfully into the yoghurt base .I still remember my grandfather gleefully suck out the juices from the mango fruit.

Last month , our new cook at Harivihar, Mr Achuthan kutty, made my day when he made some truly delicious mango pulissery. Achuthan kutty, an amiable person with a grin always on his age wrinkled face deftly cut the mangoes and diced them alongside the yoghurt and in a jiffy,voila –the pulissery was ready! As I devoured the steamed rice topped with the ripe mango pulissery ,I remembered with fondness my grandparents and tears sprang to my eyes.How time flies!

Mambazha pulissery recipe (as narrated by Achuthan kutty)

Ingredients

Ripe mango – 5 nos

Turmeric powder – 1 tsp

Green chilly – 4 nos (slit)

Grated coconut – 1 cup

Cumin seeds – 1 tsp

Curd – 1 cup

Dry red chilly – 3 nos

Mustard seeds – 1/4 tsp

Curry leaves – 2 string

Salt to taste

Fenugreek seeds – 1/4 tsp

Sugar – 1/4 tsp (optional)

Water – 2 and 1/4 cups

Coconut oil – 2 tsp

 

Method

Step 1

Clean the ripe mangoes with water and remove the skin.

Step 2

Heat a pan add mangoes, green chilly, turmeric powder, salt , sugar, 2 cups of water and cook for 10 minutes.

Step 3

Grind coconut with cumin seeds and 1/4 cup water to a smooth paste. Add this paste to the cooked mangoes and mix well. It starts boiling then add curd and mix well and remove from heat.

Step 4

For seasoning heat 2 tsp coconut oil in a pan and splutter fenugreek seeds and mustard seeds. Add curry leaves, dry red chilly and fry for 1 minutes. Add this seasoning over the mango curry.

Step 5

Delicious Mambazha Pulissery is ready to be served with rice.

 

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