Recipe: Eating on a Dime Kerala Manga Puliserry Mango Curry

Recipe: Eating on a Dime Kerala Manga Puliserry Mango Curry Delicious, fresh and tasty.

Kerala Manga Puliserry Mango Curry. Great recipe for Kerala Manga Puliserry Mango Curry. #ilovecooking One of the seasonally cooked curry in every kitchen of Kerala during summers. Super simple sweet and sour coconut and yoghurt gravy at it's best. Do check the recipe and try☺️🙏 Kerala Mango Pulissery, as the names denotes, is a tangy flavored traditional dish prepared from mangoes and curd.

Kerala Mango Pulissery is a very easy to prepare dish requiring minimal ingredients.

Mambazha pulissery or ripe mango curry is a Kerala delicacy that is an important part of Kerala sadya or feast.

Its an easy to prepare side dish with minimum requirements.

You can have Kerala Manga Puliserry Mango Curry using 13 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Kerala Manga Puliserry Mango Curry

1. It’s of Mangoes ripe.

2. It’s of Coconut.

3. It’s of Curd/Yoghurt.

4. You need of Cumin Seeds.

5. Prepare of turmeric powder.

6. Prepare of Red Chilli Powder.

7. Prepare of Green Chillies.

8. You need of Mustard seeds.

9. It’s of Dry Red Chilli.

10. You need of Fenugreek Seeds.

11. Prepare of Salt.

12. Prepare of Coconut Oil.

13. Prepare of Curry leaves.

Mambazha pulissery is a sweet and sour curry simmered in yogurt and coconut gravy.

Today I will share with you a great recipe which is a combo of sweet and sour, the ripe mango curry (pazham manga curry).

This is an authentic and traditional Kerala dish.

Mambazha pulissery is a part of Grand Kerala Sadya (the feast) cuisine also.

Kerala Manga Puliserry Mango Curry instructions

1. Wash, Clean and cut the mangoes into big pieces. You can also use the seed..

2. In an earthen pot add mango pieces and water with turmeric, salt and red chilli powder. Let it boil for 5-6 minutes until it gets cooked..

3. Grind coconut, green chilli and cumin to a fine paste. Add this to the curry and allow to boil..

4. Beat the yoghurt with a hand whisk until smooth. Switch off the flame of the gravy add the curd to it with a tsp of sugar to balance the taste. Again switch on and boil without curdling the gravy for 3-4 minutes..

5. Now heat a pan with oil and spluter mustard, dry red chilli, fenugreek seeds and curry leaves. Pour this to the curry and Done. Serve hot with steamed rice and you will love it😋👌.

6. Notes: You can turmeric while boiling or while grinding. Both ways you can do. If its a organic turmeric powder you're using, you need to add little more for that colour..

This is an easy to prepare dish which goes well with parboiled rice.

Some Traditional Kerala Style Recipes on the blog - Keerai Molagootal - A Spinach and lentil curry; Idichakka Thoran - Raw or Tender Jackfruit Sabzi or Stir Fry.

Summer special and tastes best with Pulissery and Rice.

Puli Inji - A Sweet and Sour Tamarind based instant Ginger pickle; Veg Stew or Ishtew - A Popular, Classic Coconut Milk based Vegan Curry from Kerala cuisine.

It is a delicious curd based mango curry prepared using ripe mangoes, curd, basic cooking spices and fresh coconut and has a mild tangy, sweet and spicy taste.