DISH NAME : MAMBAZHA PULISSERY (RIPE MANGOES IN CURD GRAVY)

Preparation Time : 20 minutes

Cooking Time : 20 minutes

Description

A particular type of mangoes, called 'chandrakaran' is ideal for making this curry. These are small mangoes with a very flavorful smell. If these mangoes are not available, use any other ripe mango. Sometimes mangoes are cooked on it's own and sometimes either Madras cucumber or elehant yam is added. If adding yam, it may need more cooking time, whereas cucumber cooks soon. In my opinion, madras cucumber is ideal with the mangoes. In either case, cook vegetables before you add mangoes. After getting very flavorful small mangoes i used only mangoes and it was just heaven in a plate.

Note

1) Curd should be fairly sour.
2) This curry will taste good if cooked in an earthenware vessel. but i used a cooker.
3) If mangoes are not sweet, add a small piece of jaggery while cooking mangoes. I usually don't add, instead i make only when sweet mangoes are available.

Method

1) Peel and cut out the 2 big slices. Then cut it in half, only if the slice is big. Leave the mango whole with the 2 side slices on it as it is.
2) Peel, deseed & cube cucumber. Keep aside.
3) Add mango slices and the mango with seed to a pressure cooker and cook for 2 whistles after adding 1 cup water, turmeric powder, salt & chilli powder. This will over cook mangoes, but at the same time it will disperse mangoes all in the curry & it will be tastier.
4) Cook cucumber in 1 cup water with chilli powder, salt & turmeric till almost done.
5) Grind all the ingredients given under 'to grind' with enough water to a very smooth paste. Keep aside.
6) Meanwhile, add well beaten curd to the curry and let it cook to a thick consistency.
7) Now add the ground paste. Let it come to a simmer. Adjust salt. Add water if the curry is very thick.
Tempering:-
1) Heat coconut oil.
2) Splutter mustard.
3) Add fenugreek and fry lightly.
4) Add curry leaves and red chilly. After it is fried, add on top of curry. Keep curry closed for about 15 minutes.

Serving Suggestions

Serve with rice, preferably with Kerala red rice.