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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.