Now that mango season has ended. But one can still find ripe mangoes around the street corners as well as supermarkets. This dish requires fully ripe mangoes preferably with less fibrous type.
This recipe is borrowed from Vanitha Magazine (1 – 15 August, 2012) which featured Swami’s Hotel in Thrissur and this dish as Swami’s speciality.
In this preparation I’ve made the dish with a ripe mango in whole. Alternately one may prepare the dish with mango slices as well, instead of whole ripe mango. Extremely tastier !!!
Serves: 2 – 3
For the mango:
2 well ripe mangoes, peel off the skin and cut into desired shape and size
½ cup (100 ml) water
½ teaspoon salt
¼ teaspoon turmeric powder
½ teaspoon pepper powder
¼ cup curd (50 ml) + ¼ cup water (50 ml) = 100 ml buttermilk or 100 ml fresh buttermilk
For the coconut paste:
5 tablespoon (60 – 70 g) grated coconut
2 green chillies, chopped
2 tablespoon water
Make a smooth paste of above ingredients with 2 tablespoons water in a small mixer bowl. Keep aside.
Blend 50 ml curd and 50 ml water and make a smooth buttermilk or use fresh buttermilk. Mix buttermilk with coconut paste and make a smooth solution.
In a bowl, mix ripe mango pieces with salt, turmeric powder, pepper powder and 100 ml water. Cover with a tight lid and boil on a medium to low heat for 10 – 12 minutes or until well cooked.
Add buttermilk – coconut paste solution and boil on a very low heat for 30 seconds. Just bring to boil. Boiling this solution will lead the ingredients to split into curdles. Hence care to be taken not to boil the solution more than a few seconds. Switch off the heat.
2 teaspoon oil
1 teaspoon mustard seeds
6 curry leaves
1 dried red chilli, halved
Heat oil in a pan. Add mustard seeds. When they crackle, add curry leaves and halved red chilli. Saute on a low heat for one minute or until crisp and fragrant. Pour this over mambazha pulisseri and serve with rice.