Mambazha Pulisseri
Ingredients
riped mango-5
coconut-1 cup
curd-1 cup
green chilly
garlic-4
jaggerry-1 piece
curry leaves
salt
chilly powder
turmeric
coconut oil
mustard
dry chilly
Preparation
First, wash and cut a ripe mango. Then add the mango, green chilies, jaggery, curry leaves, and water to a pot.
Next, add turmeric powder, chili powder, salt to taste, and a teaspoon of vegetable oil to the pot.Cover the pot and let the mango mixture simmer until cooked through. While the mango mixture simmers, you can prepare the coconut paste.
Grind together the coconut, cumin seeds, and garlic cloves with a little water to make a fine paste.
Once the mango mixture is cookedAdd the coconut paste to the pot and stir it together with the mango mixture.
Let the mixture simmer for a while. Then add yogurt to the pot and turn off the heat. Do not let the mixture boil after adding yogurt, because the yogurt may curdle.Taste the pulissery and add more salt if needed.
The final steps involve tempering the pulissery Heat oil in a pan. Add mustard seeds, curry leaves, and dry red chilies to the pan and fry them until the mustard seeds splutter.Pour the hot tempering over the pulissery and mix well.Mango pulissery is now ready to serve.
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