Mambazha Pulissery/ Mango in a coconut and yoghurt sauce

This post is part of Onam and Sadya. The recipe below will be enough to serve 6 - 8 people. Measurements are approximate.

Mango, the King of fruits, is the most favourite fruit in the state of Kerala. In my childhood days, there was not a single house in Kerala that didn't have at least one variety of mango tree. Mango is consumed raw and
ripe and several sweet and savoury delicacies are prepared with it.

Here is the recipe for Mambazha Pulissery, a sweet, tangy, savoury curry in a coconut and yoghurt based gravy. Since this is not the season for mangoes in Melbourne, I've prepared it with the canned variety. It was my friend BE who had experimented with canned mangoes to prepare pulissery and shared the 'Good News' with the rest of us.

Note:- Not very happy with the photo because it does not do justice to the mango pieces in the curry.

Ingredients

• 1 x 425g can mango slices
• 1/2 cup water
• 1/4 tsp turmeric powder
• 3/4 tsp chilly powder
• 1 sprig curry leaves
• Salt to taste
• 1/2 cup yoghurt

To grind

• 1/3 cup grated coconut
• 4 curry leaves
• 1 green chilly
• 1 small garlic clove
• 3 pinch cumin seeds

To temper

• 2 tbsp coconut oil
• 1 1/2 tsp mustard seeds
• 1 sprig curry leaves
• 1 dry red chilly

Method

1. Cook mango slices with water, turmeric powder, chilly powder, curry leaves and salt. In the meantime grind ingredients under 'to grind' to make a fine paste and add it to mangoes when it is cooked. When it comes to boil take off flame and add yogurt and mix well.

2. In a pan heat oil, splutter mustard seeds followed by curry leaves and red chilly. Pour over pulissery.

Serve with rice.