Mambhazam Pulissery Recipe

Step 1: To begin with Mambazha Pulissery, in a kadai, add, coconut oil, turmeric powder, salt, mangoes and a cup of water

Step 2: Cook them over medium flame until the mango pieces become soft

Step 3: Stir them often to avoid sticking at the bottom of the pan

Step 4: The gravy becomes thickened once cooled down

Step 5: Hence, adjust water level as per your required consistency

Step 6: Once mango pieces are cooked, gently mash them with the back of the ladle

Step 7: In a mixer, combine coconut, yogurt, cumin seeds, curry leaves add all of them and ground them to fine smooth pasteAdd the grounded paste to the mango gravy and cook over medium flame until the raw smell of the paste leaves, about 8-10 minutes

Step 8: Switch off the flame and keep the gravy aside

Step 9: In a small pan, add coconut oil and add mustard seeds, urad dal, curry leaves and wait till the mustard seeds splutter

Step 10: Add seasoning to the Pulissery

Step 11: Allow the gravy to settle down for about 20 minutesSeason the gravy with the roasted fenugreek powder at the time of servingServe your Mambazha Pulissery with Steamed Rice, Cabbage And Carrot Thoran Recipe, and Elai Vadam Recipe (A Traditional South Indian Rice Papad) for a complete South Indian meal