Mambazha pulissery (Sour and Sweet Mango curry)
Mambazha pulissery (Sour and Sweet Mango curry)

Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, mambazha pulissery (sour and sweet mango curry). One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Mambazha pulissery (Sour and Sweet Mango curry) is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Mambazha pulissery (Sour and Sweet Mango curry) is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can have mambazha pulissery (sour and sweet mango curry) using 17 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Mambazha pulissery (Sour and Sweet Mango curry):
  1. Take 1 Ripe Mangoes cut into medium size (2 – 3 inch) pieces with it's seed
  2. Get 1/4 tsp turmeric powder
  3. Prepare 1/2 teaspoon chilli powder
  4. Get to taste Salt
  5. Prepare leaves Curry
  6. Get To grind to a fine paste :
  7. Take 1/2 cup grated coconut
  8. Make ready 1/4 cup yoghurt
  9. Make ready 1 dry chilli
  10. Make ready 1/2 teaspoon cumin seeds
  11. Take 1/4 teaspoon turmeric powder
  12. Take for seasoning:
  13. Take 1 tablespoon coconut oil
  14. Prepare 2 small onion sliced
  15. Prepare 1/2 teaspoon Mustard seeds
  16. Make ready 1 sprig Curry leaves
  17. Prepare 1 dry chilli
Steps to make Mambazha pulissery (Sour and Sweet Mango curry):
  1. Cook the mangoes with seed I and about 1/4 cup of water along with the turmeric powder, chilli powder, curry leaves and salt
  2. Meanwhile, grind the coconut, turmeric powder, chillies and cumin seeds to a fine paste, in a food processor.
  3. Once the mangoes are soft, add the ground coconut paste to it
  4. After 5 minutes,Add the yoghurt Keep the heat low or else the yoghurt will curdle. Check for salt and switch off the heat.
  5. Heat the 1 tbsp oil in a small sauce pan and add the mustard seeds to it. Once they splutter, add the curry leaves, small onions and the red chilli.
  6. Serve it with hot rice

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