Ripe Mango Curry / Mango Pulissery

Summer is here and its time for Mangoes, Mangoes and Mangooooooooooooooooes.

when the stores are loaded with crates of mangoes, the recipes we have is not enough and we are in search for more.

I like traditions. Ok! not every aspect of it. I like the authentic taste of food and I rarely tweak a traditional recipe but I am guilty of changing the ingredients and directions if time and ingredients don’t permit.

Ripe mango curry or pazham manga curry – pulissery is an integral part of Kerala cuisine, just like the Kerala fish curry and simple fish fry.

My vacation is still in full swing and I am now in Bengaluru. I have been having mango curry for the past couple of weeks when I was in kerala.

I had to battle the constant arguments and suggestions while making this. When my dad and mom saw the mangoes I brought they started off by saying this is not the mangoes you use for this curry and it won’t come out right.

‘Yeah I know, but small mangoes are not available everywhere so sometimes you have to use what you have and get’, I said. ‘and what difference does it make? the taste will still be good’.

This yogurt curry is slightly sweetened with mango, is a great side with rice and is finger licking good.

Some people use mango slices but normally small variety of mango is used. The skin is peeled off and mango is added as is.

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Mango Pulishery

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Author: Teena Agnel

Ingredients

• SET1 - TO COOK
• 1 cub cubed mangoes about 1 medium sized mango
• 2 green chillies split
• 2 sprig curry leaves
• 1/2 teaspoon red chilly powder
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon salt
• 1/2 cup water
• SET2 - TO GRIND
• 1/2 cup coconut
• 1 teaspoon cumin seeds
• 2 cloves garlic
• 1/4 teaspoon turmeric powder
• MORE
• 1 cup slightly sour yogurt well beaten
• SEASONING
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon methi/fenugreek seeds
• 3 shallots sliced
• 4-5 dried red chillies
• 3 sprig curry leaves
• 1 teaspoon red chilly powder
• EXTRA
• sugar or jaggery as per your taste

Instructions

1. Add mango + green chillies + chilly powder + turmeric powder + salt + water and simmer on low heat till the mango cooks. Turn off the heat.
2. Grind the ingredients of set 2 into a smooth paste adding little water at a time. (I used 1/2 cup of water.)
3. Add the ground paste and yogurt to the mangoes, turn on the heat to medium and keep stirring till you see a slight simmer. Adjust the salt if needed. (Do not let it boil or else the curry will curdle.) Transfer into a serving bowl.
4. THE SEASONING: Place the oil on medium heat. Add mustard seeds and once it cracks, add fenugreek seeds + shallots. Let it cook for a while and then add red chillies + curry leaves. Turn off the heat and add red chilly powder. Mix this with a spoon and pour over the curry.
5. Serve this curry as a side with rice.

Recipe Notes

Some people like to add a little sugar or jaggery if the mangoes are not sweet enough. I like this curry on the sweeter side so I added 1 teaspoon of sugar in the end.

Traditionally small mangoes are used to make this curry. The skin is peeled and the whole mango is used as is.