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KERALA TRADITIONAL MAMBAZHA PULISSERY RECIPE

KERALA TRADITIONAL MAMBAZHA PULISSERY RECIPE

Ingredients :

Ripe mangoes (Peel and cut into large pieces) -4

Water-sufficient

curd / yogurt-3/4 cup

Turmeric powder -1/2 tsp

Jaggery – 1 tbsp

Coconut -1 cup

Cumin -1 1/2 tsp

Green chilies -3 nos

Coconut oil – 1 tbsp

Mustard -1/2 tbsp

Fenugreek – a pinch

4-5 pieces of dried red pepper

Salt – to taste

Curry leaves – as required

Method of preparation :

Wash and peel the mangoes, cut them into large pieces, add enough water and turmeric powder in a crockpot and cook on medium heat for at least 10 minutes or until the mangoes are slightly browned. Add coconut, green chilly, and cumin to a mixture and make a paste. After cooking the mango, add coconut paste and mix well. Then cook on low heat. Add yogurt/curd and jaggery, heat coconut oil in another bowl, add mustard seeds, red chilly and curry leaves to coconut oil. Then add that to the curry.

Delicious Mango Pulissery is ready.

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KERALA TRADITIONAL MAMBAZHA PULISSERY RECIPE
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KERALA TRADITIONAL MAMBAZHA PULISSERY RECIPE

Course Main Course, Side Dish
Cuisine kerala, palakkad, south indian
Keyword mambazha pulissery recipe, mango recipes, Palakkad Recipes, traditional kerala recipes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 4 Piece Ripe mangoes (Peel and cut into large pieces)
  • Water-sufficient
  • ¾ tbsp curd / yogurt
  • ½ tbsp Turmeric powder
  • 1 tbsp Jaggery
  • 1 Cup Coconut
  • tbsp Cumin
  • 3 Piece Green chilies
  • 1 tbsp Coconut oil
  • ½ tbsp Mustard
  • 1 Pinch Fenugreek
  • 4 – 5 Piece dried red pepper
  • Salt – to taste
  • Curry leaves – as required

Notes

Wash and peel the mangoes, cut them into large pieces, add enough water and turmeric powder in a crockpot and cook on medium heat for at least 10 minutes or until the mangoes are slightly browned. Add coconut, green chilly, and cumin to a mixture and make a paste. After cooking the mango, add coconut paste and mix well. Then cook on low heat. Add yogurt/curd and jaggery, heat coconut oil in another bowl, add mustard seeds, red chilly and curry leaves to coconut oil. Then add that to the curry.
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