Mampazha Pulisheri
Pulisheri is a traditional Kerala dish made out of Coconut, Curd or butter milk with vegetables or fruits. The most commonly used vegetables and fruits are Vellarikka (Cucumber), Mambazham (ripe mango), Nendrapazham (ripe Kerala banana) and ripe Pineapple. This is one of the items in Kerala Sadya.The mampazha pulisheri, which my aunty Jaya makes for all occasions, is yummy and it is praised by everyone. Traditionally it is made using nadan mampazham, a special variety of mango available in Kerala. As the nadan mangoes are small in size, after peeling the skin the whole mango is cooked without cutting into slices. In addition to this my aunty adds mango pulp along with the whole mangoes, which makes the dish creamier and tastier than the traditional one.Here I have applied a different technique and got the same taste as my aunt’s curry. I have made this several times before and my family and friends liked it very much. You can make it with any type of ripe mangoes. During mango season this is a very common dish in most of the houses in Kerala. Alphonso mango will give best results.
Ingredients
Main
- 4 nos Ripe Mango Sweet Mangoes (Alphonso preferred)
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Turmeric Powder
- Salt as per taste
- 1 cup Water
- Melted Jaggery (based on the sweetness of the mangoes used)
For Grinding
- 1 1/2 cup Grated Coconut
- 3/4 tsp Jeera (Cumin Seed)
- 3 nos Green Chilli (or as per your taste)
- 3/4 cup Curd or Buttermilk
- 1/2 cup Water
To Temper
- 1/2 tbsp Ghee or Coconut Oil
- 1/2 tsp Mustard
- 2 nos Red Chilli
- 1/4 tsp Fenugreek Seeds
- 2 spring Curry Leaves
Instructions
- Peal the mangoes and slice it as big chunks. While slicing the mangoes please make sure not to remove the whole pulp from the mango seed as we are using mango seeds to cook along with the pieces.
- Take a vessel, put the mango slices and seeds, Turmeric powder, red chilli powder, salt, water and 1 spring of curry leaves. Keep it in the gas stove in low flame.
- Here I have used a stone vessel called Kalchatti for cooking. You can use any type of vessel.
- Usually ripe mangoes cook very fast. Add melted jaggery when the mangoes are half cooked. Once cooked allow it to cool.
- While the mangoes are being cooked, grind coconut, green chilli, jeera and curd together adding water into it. Grind it to a smooth paste.
- Once cooled, remove only the mango slices from the vessel and grind it to make a thick paste. Do not add water while grinding.
- Keep the vessel which has the cooked mango seeds in the gas stove.
- Add the grounded coconut and mango paste into it and allow it to boil. Once the bubbles start forming switch put off the flame.
- Heat a pan with ghee or oil and add red chilli, fenugreek seeds, mustard and curry leaves and let it splutter.
- Transfer it to the cooked pulisheri.
- Mampazha pulisheri is ready to serve.
Notes:
Read the recipe thoroughly before you start making it. Keep all the ingredients ready before starting the process. This is a very simple recipe and if you follow the above steps I can assure that you will be able to make it in the same way as I made. Do try it and let me know your feedback. If you like the recipe share it with your friends and family.
