Jun 30, 2011



A delicious curry with Ripe mango, coconut paste & curd. Goes well with Rice and popular in Kerala cuisine.

Serves: 3

You will need

230 g ripe mango pieces
1 cup (200 ml) water
1/2 teaspoon salt
1/4 teaspoon turmeric powder
1 big green chilli or 2 small green chilli, slit lengthwise
175 ml curd, beat well

For coconut paste:

75 g grated coconut
1/2 teaspoon red chilli powder
1 teaspoon jeera (cumin seeds)
2 tablespoon water

Make a smooth paste of above ingredients with water in a mixer.


Boil ripe mango pieces in 200 ml (1 cup) water with salt, green chilli and turmeric powder. Cover with a lid and cook on a low to medium heat for 10 minutes or until 3/4 done and slightly softens.

Add coconut paste cook again on a low heat for 7 minutes. Switch off the heat and keep aside to cool for 20 minutes.

Add beaten curd. Mix well.

For seasoning:

2 teaspoon oil
1 teaspoon mustard seeds
1/4 teaspoon methi seeds (uluva)
1 spring curry leaves
2 dried red chillies, broken


Heat oil in a pan. Add mustard seeds. When they starts crackle, add methi seeds, curry leaves and broken dried red chillies. Saute for 2 - 3 minutes or until fragrant. Pour the seasoning over pulisseri and serve with Rice.

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