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Mampazha Pulisseri (sweet mango buttermilk curry)
Ingredients
| ripe mangoes | 8 no, medium size |
| green chili | 1 no |
| turmeric powder | 1/2 teaspoon |
| cumin seed powder | 1/2 teaspoon |
| coconut | 1 cup |
| buttermilk | 1/2 litre |
| uluva powder | 1/4 teaspoon |
| oil | 1 tablespoon |
| mustard | 1 teaspoon |
| dry chili | 3 no |
| salt | to taste |
| curry leaves | 1 stake |
Method
Remove the skin of the mango and cook with turmeric powder, salt and water.
Grind the coconut, cumin seed powder, uluva (fenugreek) powder and green chili.
Add this mixture to the cooked mangoes.
Add butter milk and stir continuously. Don’t allow it to simmer.
When it is about to boil remove from fire.
Heat the oil and pop mustard. Add curry leaves and dry chili.
ഞാനിത് പരിക്ഷിച്ചുനോക്കി. സംഭവം ഉഗ്രനാണ്. ഉലുവാ കൂടിപ്പോയാല് സംഭവം കുളമാകും.
Better alternative is to add uluva while seasoning mustard seeds, not while grinding coconut.
Also add dry chillies while seasoning mustard, not separately.
For better results, add curd/buttermilk (along with a few grains of rice - pachchari) instead of water while grinding coconut.
A dash of sharkkara (jaggerry) would add extra taste to sweet/sour mango.