Mambazha Pulissery - A main curry with rice in Kerala cuisine, made of raw mango (Pacha manga), coconut paste and seasoning. A quick curry with minimum ingredients. No added curd.
6 thin raw mango slices
1 cup (Indian standard measuring cup of 200 ml / 8 oz capacity ) water
1 green chilli ( small ), slit lengthwise
1/2 teaspoon salt
For the coconut paste:
1/2 cup (60 g or 5 - 6 tablespoon ) coconut, grated (please do not use mature coconut)
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
2 tablespoon water
Make a very smooth paste (venna pole arakkanam) above ingredients with water in a small mixer bowl.
In a bowl, mix raw mango slices with 1 cup ( 200 ml / 8 oz ) water, salt and slit green chilli. Cover with a lid and cook on a medium heat for 10 - 12 minutes or until done / mango slices cooked.
Add coconut paste, mix well and cook on a low heat for 8 minutes ( add 1/4 cup / 50 ml extra water if required. Pulissery should be of pouring in consistency ). Switch off the heat.
2 teaspoon oil
1/2 teaspoon mustard seeds
1/4 teaspoon jeera ( cumin seeds )
1 spring curry leaves or 6 nos
Heat oil in a frying pan. Add mustard seeds. When they splutter, add jeera and fry for 1 minute until brown. Add curry leaves and saute for 1 - 2 minutes until fragrant. Pour the seasoning over pulissery and mix well. Serve with rice.
Here's the recipe Mambazha Pulissery with Ripe mango and curd