Mampazha Pulisseri/ Sweet Mango Curry

Mampazha Pulisseri/ Sweet Mango Curry

             An wonderful and nostalgic recipe during school vacation. The mango used is quite different from our naadan mangoes. Amma used to tempt us to get ripe mango (ozhichoottan manga)from our garden so that we can have mambazha pulisseri for our meals. Then there goes hunt for ripe mangoes which will be obtained with the help of squirrels. Probably at least my generation in villages would have enjoyed this fun and not my next ones.

 Ingredients:

Ripe Mango(Mambazham) – 3 nos

Coconut – grated 1 cup

Cumin seeds/Jeera – 1 tsp

Ginger – a small piece

Green chillies – 2 nos

Salt – for taste

To temper:

Coconut oil – 2 tbsp

Mustard seeds – ½ tsp

Red chillies – 1 no

Curry leaves – a sprig

Method:

Peel ripe mango with hand and boil in water along with salt and keep aside. Grind grated coconut with cumin seeds to a fine paste and blend again with ginger and green chillies. Heat the grinded mixture with cooked ripe mangoes (don’t allow it to boil). Add salt if required.

Now its time to temper. Heat oil in a kadai. Add mustard and when they crackle, add curry leaves and red chillies. Add the seasoning to the mango curry and close it with a lid for sometime. Serve with white rice.

Note:

1.      coconut used 1 cup = ¾ of chutney jar.

2.      I use the whole mango by peeling the skin with hand and don’t chop into pieces which is my grandma’s recipe. J