Mambazha Puliseri , a name that makes one salivate instantly , a dish that is a must have in the grand Sadya menu of Kerala during Vishu or Onam.

One cannot imagine a festive leaf devoid of this creamy , yogurty goodness with all the sweetness of ripe succulent mangoes .This is a must try recipe for all mango lovers and I bet you will agree it is a dish worth waiting for in the season

Ingredients :

Ingredients Ripe Mango slices or whole ripe small mangoes about 5 nos .use them whole after peeling or slice into pieces . few curry leaves salt 1/2 tsp turmeric powder 1 tsp red chili powder 1 cup grated coconut 1 tbsp cumin seeds 3-4 green chillies for grinding 3 green chillies slit for cooking with mangoes 1 cup whisked curd 1 tbsp coconut oil for tempering 1 tsp mustard seeds 1/4 tsp methi seeds 2 red chillies 1 tbsp jaggery powder

1 cup peeled sweet mangoes in to chunks
Pinch of turmeric powder
1/2 tsp red chilliy powder
1/4 tsp roasted methi powder/fenugreek powder or use 1/4 tsp methi seeds in seasoning .
1/4 tsp pepper cracked  coarsely

1 tsp oil
Sprigs of curry leaves for garnish
salt to taste

To grind :

1 cup grated fresh coconut
few pieces of mango chunks
1  1/2 cups Thick sour yogurt
1 tsp cumin seeds
3-4 green chillis

For seasoning :

2 tsp coconut oil
1/2 tsp mustard seeds
2 red dry chillis

1/4 tsp methi seeds
some curry leaves.

Method :

First cook the chunks of mango with little salt, turmeric powder  and little water  around a cup,  and mash the mangoes with a ladle.
Also add the red chilly powder, crushed pepper and some curry leaves.

Let it boil for a while,till the gravy thickens a bit.
Next grind all ingredients given under the heading without adding water.

When the gravy has thickened a bit add the ground paste and stir gently , keep the flame on low.
Add the roasted fenugreek powder.
Next season the gravy with mustard seeds, curry leaves and red chillies and 2 tsop of coconut oil.

Pour the seasoning over the simmering aromatic mango puliseri.

Enjoy with rice.