I learnt this traditional dish from my mother. This dish is usually served with piping hot rice and is a favourite with my family.
What you need
Ripe mangos (sweet and small): 6
Slit green chillies: 4
Water: 1 cup
Turmeric: half tsp
Grated fresh coconut: one and a half cup
Red chilly: 1
Shallot: 1
Jeera: 1 pinch
Salt: according to taste
Curd (thick and sour): 1 litre
Curry leaves: 1 sprig
Fenugreek powder: quarter tsp
Jeera powder: one pinch
For seasoning
Red chilly: 1
Shallot: 1 small piece
Mustard seeds: quarter tsp
Curry leaves: one sprig
Coconut oil: 1 tsp
Ghee: 2 tsp
Cooking instruction
Peel the mangos and cook them with green chillies, turmeric, salt and water in medium flame. When it boils, cook for five minutes. Grin coconut, red chilly, shallot and jeera into a fine paste and add to the cooked mangoes. Stir to boil and cook for 3 minutes on low flame. Then add the churned curd, along with fresh curry leaves. Heat this well. Remove from flame. Add jeera and fenugreek powder. Season the curry with red chilly, shallot, mustard and curry leaves in a mixture of cocunt oil and ghee.
(Anitha Madhavan is a Section Officer in the University of Kerala. She is a translator and a creative writer.)
Keywords: Mambazha Pulissery
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