Mambazha pulissery (Serves 3-4)

My Achamma (paternal grand mom) used to make the best mambazha (ripe mango) pulissery ever. She was a strict traditionalist who took time to to grind her on spices using traditional equipment. She  was also strict about making the pulissery in her favorite 'kalachatty' (heat treated stone pan) that is instrumental in enhancing and maintaining the authentic flavor of many of the curries from Kerala. We lost her 4 years back, coincidentally, on a Vishu day.  The fond memory of her and her masterpiece dish kept bubbling up in my mind as I was preparing pulissery on this Vishu day. Miss you a lot Achamme!

Ripe mangoes/Pazhutha manga 3-4 nos
Curd/yogurt/thaiyr 1 cup, beaten
Grated coconut ½ cup
Green chilly 1, chopped
Cumin seeds ¼ tsp
Red chilly powder ½ tsp
Turmeric powder ¼ tsp
Curry leaves 1-2 sprigs
Mustard seeds ½ tsp
Dry red chilly 2 nos
Coconut oil 2 tsp
Salt as needed

Preparation

Wash and peel the skin from the mangoes. Cut the flesh from all four sides and chop to pieces. Add ½ cup water and add red chilly powder, turmeric powder and salt. Cook on medium flame for 10 minutes or until the mangoes are tender. Meanwhile grind the grated coconut, green chilly and cumin seeds to a fine paste. Now using a potato masher or fork, mash the mango pieces. Add the ground coconut paste and mix well. Now reduce flame to low and add the beaten curd/yogurt. Mix well and cook for 3-4 minutes. Switch off flame.

 

 

 

 

 

 

 

 

 

 

In another pan, heat the coconut oil and splutter mustard seeds, dry red chilly and curry leaves. Add this over the pulissery and enjoy with rice.

Cheers!!!
Suji