Mambazha Pulissery, Mambazha Kalan
Author:
Yummy N Tasty
Posted on,
3, Apr 2012
8 K views.
1
4.3/5 ( 8 votes )
Yields
4-5 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
15-25 mins
Happy Diwali
Click to find our Diwali Special Recipes.
Ingredients:
- Ripe Mango/Mambazham - 1 big or 2-3 small sized
- Yoghurt/Curd - ¾ to 1 cup, adjust according to the sourness
- Turmeric powder - one pinch
- Chilly powder - 1 Teaspoon
- Green chillies - 1 Nos
- Fenugreek powder - ¼ Teaspoon
- Salt to taste
For Coconut paste:
- Grated Coconut - 1 cup
- Cumin seeds - 1 Teaspoon
For tempering:
- Mustard seeds - ½ Teaspoon
- Dry Red Chillies - 2-4 Nos / Red Chilli flakes - 1 Teaspoon
- Coconut Oil - 2 Tablespoon
- Curry Leaves - 1 spring
Instructions:
- Wash, peel and cut mangoes into medium size pieces.
- Cook the mango pieces in enough water along with green chilli, turmeric powder, chilly powder and salt.
- Finely grind the grated coconut with cumin seeds, add this into the boiling mango curry.
- When the mango pieces are cooked well, remove the pan from flame and keep it aside.
- Blend the curd to make it smooth and add this to the mixture.
For tempering:
- Heat oil in a pan, splutter mustard seeds.
- Add in dried red chillies, curry leaves and fry for few seconds. Pour this into the curry.
- Then add the fenugreek powder into the curry and mix well. Serve hot or warm.
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Mambazha Pulissery, Mambazha Kalan
| Author - Yummy N Tasty |
| Posted on - 3, Apr 2012 |
| Recipe URL, https://www.yummyntasty.com/recipes/mambazha-pulisserry/ |
| Cooking time - 15-25 minutes |
| Serving - 4-5 person(s) |
Ingredients :
- Ripe Mango/Mambazham - 1 big or 2-3 small sized
- Yoghurt/Curd - ¾ to 1 cup, adjust according to the sourness
- Turmeric powder - one pinch
- Chilly powder - 1 Teaspoon
- Green chillies - 1 Nos
- Fenugreek powder - ¼ Teaspoon
- Salt to taste
For Coconut paste:
- Grated Coconut - 1 cup
- Cumin seeds - 1 Teaspoon
For tempering:
- Mustard seeds - ½ Teaspoon
- Dry Red Chillies - 2-4 Nos / Red Chilli flakes - 1 Teaspoon
- Coconut Oil - 2 Tablespoon
- Curry Leaves - 1 spring
Instructions :
- Wash, peel and cut mangoes into medium size pieces.
- Cook the mango pieces in enough water along with green chilli, turmeric powder, chilly powder and salt.
- Finely grind the grated coconut with cumin seeds, add this into the boiling mango curry.
- When the mango pieces are cooked well, remove the pan from flame and keep it aside.
- Blend the curd to make it smooth and add this to the mixture.
For tempering:
- Heat oil in a pan, splutter mustard seeds.
- Add in dried red chillies, curry leaves and fry for few seconds. Pour this into the curry.
- Then add the fenugreek powder into the curry and mix well. Serve hot or warm.
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