Mambazha Pulissery - A traditional Kerala dish made with Ripe Sweet Mangoes!

Back in Kerala Amma says they had lots of Mango trees and it used to be laden with lovely juicy sweet mangoes during the Summers. Pershamma used to make many wonderful recipes be it sweet or savoury using these lovely mangoes, plucked fresh from their trees!

One such recipe is the delicious sweet and with slight hints of spice Mambazha Pulissery. Amma loves this as this is simply YUM! Easy to make and aromatic! Supremely exotic! We all relish this with anything be it plain steamed rice to Rotis to Parathas to Dosas! This along with steamed rice and a generous crush of Papadams is divine!

INGREDIENTS

2 Ripe Mangoes
2 tblsp Vellam | Gur | Jaggery, grated
1/2 tsp Haldi | Turmeric Powder
1 tsp Red Chilli Powder
1 1/2 tsp Salt | To taste
For Masala Paste
1/2 Fresh Coconut, grated
3 Green Chillies
3 tblsp Dahi | Curd. at room temperature
4 Kadhi Patta | Curry Leaves
For Tempering
1 tsp Oil
1 tsp Rai | Mustard Seeds
1/2 tsp Methi | Fenugreek Seeds
8 Kadhi Patta | Curry Leaves
1 Sukhi Lal Mirch | Dried Red Chilli, broken to three

METHOD

• Wash the mangoes. Cut them to bite size pieces. Do not peel the mangoes.
• Add haldi and water such that the mangoes are covered and pressure cook the mangoes for 2 whistles.
• Once the pressure is released, remove the cooked mangoes and while they are still hot, add grated gur.
• For Masala Paste
• Grind to a smooth paste all the ingredients mentioned for Masala Paste and skeep aside. 
• In a thick bottomed vessel capacity of atleast 1 1/2 ltr, add cooked mango and the Masala Paste.
• Add water to adjust the consistency as per taste. This is traditionally a bit thicker than Sambar.
• Place the vessel on high flame and stir occasionally till it comes to a boil.
• Switch off the gas and transfer to a serving bowl.
• In a small pan, heat oil and add rai, methi, curry leaves and dried red chilli. When rai splutters, pour tempering on top of Mambazha Pulissery.
• Serve along with Rice | Roti | Paratha and Papadams.

We relished this sweet Mambazha Pulissery along with Steamed Rice and Bajra Jowar Wheat Roti.

We have used:
1. Banganpalli Mangoes
2. Tata Salt Lite
3. Sundrop Heart Oil

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.