Ripe mango curry, also called as mambazha pulisery, is a traditional sweet, sour and spicy ripe mango curry from Kerala.
Ripe mangoes: 3
Turmeric powder: ¼ tsp
Pepper powder: ¼ tsp
Jaggery: 1 tsp
Curd: 1 cup
Salt to taste
Grated coconut: 1 cup
Cumin seeds: 1 tsp
Green chilly: 4
Chili powder: ½ tsp
Garlic: 3 cloves
Coconut oil: 3 tsp
Mustard seeds: ¾ tsp
Cumin seeds: ½ tsp
Curry leaves: 10
Grind the ingredients listed under “grind” to a fine paste.
Peel and slice the mango into quarters. You can use the seed as well in this recipe.
Boil 1 and ½ cup of water, add mango, salt, turmeric powder and pepper powder and cook until soft.
Add the coconut paste, jagerry and green chillies (whole) and cook for 4-5 mins.
Add the curd, mix and cook on low flame for 2 minutes.
In a separate pan, heat coconut oil, add mustard seeds. When they splutter, add cumin seeds, dry red chilies and curry leaves.
Add this temper to the curry and mix gently.
It goes well with rice or roti.