• Prep Time 10 minutes
  • Cook Time 20 minutes
  • Serving For 2 People
  • Difficulty Normal
Print

Recipe Description

Who would’ve thought that ripe mangoes can be made into curry? I’ve always imagined mango curry to be sour like a chutney made of green mangoes. But when StarLifestyle food writer Abirami Durai shared this recipe with me, I was intrigued.

Turns out it’s a really tradition dish that is popular in the Kerala region of India. Known as one of the pulissery dishes, mambazha pulissery uses ripe mangoes in a thick gravy of yoghurt and coconut.

This vegetarian dish complements a lot of meat dishes and is usually served alongside other heavily spiced dishes. Its sweet-sour flavour profile serves as a counterpoint to the more robust and fatty offerings, especially during the festive seasons.

Don’t skip the last step of tempering the spices because it really brings the dish a notch up, adding a beautiful smoky flavour to the already perfumed fragrance of ripe mangoes.


Recipe Ingredient

  • 3 ripe mangoes (about 1.2 kg)
  • 1 cup water
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon chilli powder
  • 1 teaspoon mustard seeds
  • 1/2 scraped coconut
  • 1 tablespoon coconut oil
  • 700 millilitres yoghurt
  • 1 teaspoon cumin powder
  • salt to taste
  • Sautéed spices:
  • 1 tablespoon cooking oil
  • 1 teaspoon mustard seeds
  • 3 sprigs curry leaves
  • 5 dried chillies

Instructions

  1. Cut each mango into 8 long pieces.
  2. Bring 1 cup of water to a boil and add mangoes.
  3. Add turmeric powder, chilli powder, mustard seeds and salt.
  4. Grind scraped coconut with coconut oil and add to the pot.
  5. When coconut and mango mixture comes to a boil, add yoghurt.
  6. Cook briefly without boiling and remove from heat.
  7. In a separate pan, heat 1 tablespoon cooking oil. Add mustard seeds and fry until fragrant. Add curry leaves and dried chillies. Sauté lightly, then add to the mango curry.
  8. Serve immediately over steamed rice.

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *