Mambhazam Puliserry | Mambhazam Kalan Puliserry | Ripe Mangoes in thick yogurt based coconut gravy

Puliserry is a traditional Kerala cuisine and is prepared by cooking vegetables in yogurt based coconut gravy

Summer always bring bright sunshine and mangoes ! Yaaaay Mangoes! Have you ever seen someone who doesn’t love mangoes? Shhhhh… Let me reveal the truth. I had never tasted mangoes or never wanted to, till I met my bestie – Santhosh. I know.. I know.. I sense your anger on me.

He has their own farm where mangoes are grown every year. He brought a box of mangoes to office and my entire team was thanking him on that day for offering them such delicious mangoes. But then, I was puzzled and surprised on seeing the love of people for mangoes. He insisted me to have some slices which eventually made me fell in love with yellow beauty. It became a ritual for him to bring a sack of mangoes for me every year and I munched these luscious tangy mangoes throughout the entire summer at free of cost…

The availability of Indian mangoes in Pittsburgh is the least probable event whereas Mexican mangoes are available most of the time. Occasionally, they used to keep very few boxes in Indian groceries. When I saw them, I couldn’t help myself and brought a pack. And what I did.. prepared this Kerala delicacy – mambhazam puliserry.

Puliserry is a traditional Kerala cuisine and is prepared by cooking vegetables in yogurt based coconut gravy. It has subtle flavors of spiciness and tanginess. This authentic recipe is commonly prepared in all households for Onam and served as an accompaniment for rice. Fresh ripe juicy mangoes are cooked with spice powders in a coconut based yogurt gravy. The recipe calls for very few ingredients and is a perfect dish for summer where mangoes are in season. The curry can be prepared with cucumber, pineapple or with any vegetables. Serve this puliserry with hot rice.

Ingredients:

2 medium-sized ripe mangoes, cut into medium sized pieces
1 tablespoon coconut oil
½ teaspoon turmeric powder
½ teaspoon Fenugreek powder
1 teaspoon Red chili powder
Salt to taste
To grind:
½ cup grated coconut
1 cup thick sour yogurt
½ teaspoon cumin seeds
3 green chilies
Seasoning
1 teaspoon coconut oil
¼ teaspoon Mustard seeds
¼ teaspoon split Urad dhal
Curry leaves, a handful
2 Red Chilies

Method:

Chop mangoes into medium sized pieces
In a kadai, add mangoes, coconut oil, turmeric powder, red chili powder, salt and a cup of water. Cook them over medium flame until the mango pieces become soft.
Stir them often to avoid sticking at the bottom of the pan. The gravy becomes thickened once cooled down. Hence, adjust water level as per your required consistency.
Once mango pieces are cooked, gently mash them with the back of the ladle.
In a mixer, combine all ingredients mentioned under to grind and ground them to fine smooth paste
Add the grounded paste to the mango gravy and cook over medium flame until the raw smell of the paste leaves, about 8-10 minutes.
Switch off the flame and keep the gravy aside.
In a small pan, add coconut oil followed by the ingredients mentioned under seasoning
Add seasoning to the Puliserry. Allow the gravy to settle down for about 20 minutes
Dry roast fenugreek seeds and powder them using a mixer or mortar
Season the gravy with the roasted fenugreek powder at the time of serving