Tuesday, April 27, 2010
Mampazha Pulissery/Mango in yogurt coconut gravy
Ripe Mango- 1
Yogurt- 1 Cup
Coconut grated - 3 Tbsp
Cumin seeds - 1/4 tsp
Green chillies- 2
Red chilli powder- a pinch
Turmeric powder- 1/4 tsp
Mustard seeds- 1/4 tsp
Fenugrek seeds- 1/4 tsp
Red chillies- 2
Curry leaves -a sprig
1.Peel and cube the mango and cook them in enough water to immerse them completely after adding turmeric,green chillies,red chilli powder and salt.Cook for 10-12 minutes.
2.Grind the coconut and cumin seeds together to a fine paste.
3.Mix this paste in the cooked mango mix and cook covered for another 3-4 minutes.
4.Meanwhile blend the curd or yogurt using a whisk or hand mixer.
5.Add this into the mixture slowly while stirring with one hand.Adjust the consistency using water.
6.Stir continuously,and when you see the steam starts coming switch off the heat and pour into the serving dish.(This shouldn't take more than 3-4 minutes.If you keep longer it will get curdled)
7.Heat oil in a pan and do the seasoning.(when mustard seeds splutter, add fenugreek seeds, wait for that to splutter and reduce the heat, add red chillies and curry leaves)
8.Pour this seasoning over the pulissery and serve with Rice.