MAMBAZHA PULISSERY

     If Onam reminds of Pookaalam(Season of Flowers) - Athapookalam, then sure Vishu brings the memories of Mambazhakaalam(Season of Mangoes) and Venal Kaalam(Summer).  Vishu brings along the memories of Vishu Kani, Kani Konna Poo, Yellow coloured Vellarikka, Vishu Kanji, Kai Neettam, Mangoes, Jack fruits & Summer vacations. All in the hues of Yellow, so synonymous with Summer!
    The memories of summer vacations - never-ending free time, my walk to the nearby library, loads of books to kill the time, all turn pages along with the thought of VISHU in my mind.  My best ever time pass even to date is reading books, that not a day goes by without doing that chore.  I am still called a Book Worm by my husband.  Those were the days I got access to innumerable Malayalam Classics and Novels from CMS Library(Coimbatore Malayali Samajam). Beautiful old days...
      Summer, though hot and arid, it brings along tasty seasonal fruits.  Jackfruit/ Mangoes comes into life with the arrival of Summer in India, bringing along with it, the golden hues of sunshine, the intoxicating aroma of these fruits wafts around hand in hand with the unwelcoming flies fluttering about. When the Season strikes, the markets are flooded with loads of Jack Fruits and variety of Mangoes from the length and breadth of the country.
      Recipes with Mangoes are frequented in this Season, Raw and Ripe Mangoes are equally used in variant forms right from pickles to desserts.  Mambazha Pulissery, as the name calls, is a wonderful Curry prepared with Ripe Mangoes, Coconut paste and Yogurt/Curd.  This Curry is a combination of Sweet, Sour and Spicy nature.  It is served as one of the Curries in a Sadhya when Mangoes are in season, or just prepare it as curry for your Lunch,  serve it with steamed rice or Kerala Matta Rice and Veggies for a complete lunch with a combination of tastes and flavours.

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Cuisine - Kerala (South India)
Course - Side Dish
Spice Level - Low-Moderate
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 5 -10 Minutes
Cooking Time - 15 - 20 Minutes

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HOW TO MAKE MAMBAZHA PULISSERY

INGREDIENTS:

To Cook Ripe Mangoes:

Ripe Mango - 1 No.(Big)
Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder - 1/2 Teaspoon
Salt - To Taste

To Grind:

Coconut - 1/2 Cup
Green Chillies - 2 No's.
Cumin Seeds - 1/2 Teaspoon

Water - 1/4 Cup

For Seasoning:

Coconut Oil - 1 Tablespoon
Mustard Seeds - 1/2 Teaspoon
Dry Red Chillies - 1 No's.
Curry Leaves - 2 Sprigs

For Mambazha Pulissery:

Yogurt/Curd - 1 -11/2 Cups
Fenugreek Seeds Powder - 1/4 Teaspoon
Jaggery - a Small Piece(Optional)

METHOD:

• Dry Roast the Fenugreek Seeds and grind it into a fine powder and keep it aside.
• Clean, Peel and dice Ripe Mangoes.
• Add Turmeric Powder, Red Chilli Powder and Salt to Taste to the Mango pieces.
• Add 1/2 Cup of Water and cook until Mango pieces turn soft.
• Grind the ingredients mentioned under 'To Grind' with some water into a fine paste.
• Add the ground Coconut paste to the cooked Mangoes and allow it to boil on a low flame.
• Beat the Curd/Yogurt and pour it into the Mango-Coconut Mix.
• Add Jaggery to the Mambazha Pulissery and mix well.
• Lower the flame and cook for a few minutes, stirring occasionally.
• Meanwhile, heat Coconut Oil in another pan.
• Splutter Mustard Seeds, Dry Red Chillies and Curry Leaves in it.
• Pour the spluttered seasoning to the Mambazha Pulissery and give a quick stir.
• Sprinkle powdered Fenugreek Seeds and mix well.
• Serve hot with steamed rice or Kerala Rose Matta Rice.

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NOTES:

• I have used a big variety of Ripe Mango in the recipe, so I have cut the Mango into small chunks.
• If you are using a small variety of Ripe Mangoes like Chankdrakaaran/Gomanga just peel the skin and cook the whole fruit along with the seed for Mambazha Pulissery.
• Use fresh Yoghurt/Curd (Not sour) for the recipe.
• Instead of adding powdered Fenugreek Seeds, can also splutter fenugreek seeds along with Mustard seeds while tempering.
• Adjust the number of spices to suit your taste preference.
• Some Mangoes tend to be too sweet and some can be a mixture of sweet and sour.  So adjust the amount of Jaggery to suit your taste preference.
  
• Can prepare the same recipe with Nendhra Pazham for Nendhra Pazha Pulissery or Pineapple for Pineapple Pulissery.