Saturday, August 20, 2011

Mango Curry using Shredded Coconut (Mambazha Pulissery)



This is a typical dish for every Kerala household. Its very easy to prepare and tastes very good.Try it at home using the following recipe...

Things you will need:

Mango-2 ripe and juicy, Medium sized , peeled and cubed
Coconut-1 cup shredded
Cumin seeds- 2 tsp
Curry Leaves
Salt to taste
Red whole chillies-2 or 3
Green Chillies- 3 or 4 slit in half lengthwise
Fenugreek powder- 1 tsp
Turmeric powder- 1 tsp
Oil- 1 tbsp , preferably Coconut Oil

Preparation Method:

In a cooking vessel add mango , salt, turmeric powder, fenugreek powder,green chillies ( save one for later use)and curry leaves and water.
Make sure mango is just immersed in the water.
Do not add too much water.
Bring this to boil and cook until mango is nice and tender.
In the mean while grind the shredded coconut , remaining green chili and cumin seeds to a fine paste.
Add water just enough to grind to a fine paste.
Once mango is cooked add this paste to it and simmer.
For garnishing , heat oil in a pan ,add red whole chillies and mustard. Once the mustard splutters,add this to the simmering mango curry.

Mango curry is now ready to be served with steamed rice and Kappa Mezhkupuratti.



My entry for National Mango Board contest from Foodie Blogroll.

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