Mambazha Pulissery(Ripe Mango curry)

This one is an authentic and traditional Kerala dish and an integral part of our kerala sadya. The mere mention of its name is sure to bring nostalgia in the hearts of all keralites. The perfect blending of sweet and sour taste creates ecstacy to our taste buds when eaten with hot matta rice. I prefer less curd in my curry inorder to get the taste of coconut more but that is entirely your preference. In whichever way, it still tastes awesome.

Ingredients

Ripe mangoes  big oned : 3 nos
Turmeric powder : ½ tsp
Red chilli powder : 1 tsp
Scraped coconut : 1/2 coconut
Cumin : 1 tsp
Thick curd, a little sour (beaten) : 1 glass(I prefer to add less curd)
Fenugreek powder : 1 tsp
Coconut oil : 1 tbsp
Mustard : 1 tsp
Dry red chillies (cut into 2) : 2
Curry leaves : 10-12
Salt : to taste

Direction

In a cup of water cook the ripe mangoes, chilli powder, turmeric powder and salt.
Using a mixer, grind the coconut and cumin into a fine paste.
Add the above paste to the mangoes when they begin to cook.
When the coconut and mangoes have cooked evenly, add the beaten curd.
Cook for a very short time  and remove it from the stove.
Allow it to cool lightly and then sprinkle the fenugreek powder over it.
In a pan heat the oil add the curry leaves, mustard, dry red chillies and stir to fry them.
Top the mango curry with the stir fried mix .