Ripe Mango-10 no(u will get small mangoes specially for this).. Otherwise use some other ripe mango and cut into small pieces
Green chilly-6 (make fine paste) according to the spice level of chilli u r using ..
Chilly powder- 1/4 tsp
Curry leaves-1 string
Grated coconut- 1/2 of 1 big or 2 cup
Dry red chilly-3
Mustard seeds-1/2 tsp
Peel the mangoes
and cook them with green chilly paste ,turmeric powder,chilly powder,sugar ,salt and curry leaves ..Add water up to top of the mangoes.
Cook till the mangoes get soft .
Take a blender grind grated coconut,cumin seeds, pepper and handful of water and make a smooth fine paste… or if u have an ammikkallu then its great ..
Add this paste to the cooked mambhazham and mix well .Add salt as per ur taste.On medium heat allow it to boil ..
Beat curd in a blender .Now add curd and mix well with the mangoes.stir slowly and heat the pulisserry ..no need to boil ..
taste it and add anything needed like sugar ,green chilli or salt
Do not allow the yogurt to curdle ..Then take it from the fire and keep aside.
Heat coconut oil in a pan.Add mustard seeds and when splutter add fenugreek seeds ,dry red chilly and curry leaves..Add this seasoning to the pulissery..Close the curry for few minutes .. Then serve ..
Ur tasty and simple mambazha pulissery is ready to serve..
Note : If the mango is not that ripe increase the amount of sugar ..It will taste the same …amount of green chilli depends up how spice the chilli u r using .. Normally some people won’t add chilli powder ,but i am adding to enhance the colour of the dish … U can skip chilli powder if u want .. and while seasoning in u can sprinkle some fenugreek powder and chilli powder to get the flavour ..
wowwww…… Looks really yummy…can’t wait to try
Looks yummy! Cannot wait to try it out, will let you know the results. Thanks.
wow. nothing in this world can replace a mampazha pulissery
i tried this . it was awsome. we couldnt grt small mangos here (canada) but i tried with big ones siced to small pieces. it was wonderful. thanks
hi dear veena
i tried mambazha pulissery thats ma fav dish in de world it came out yummy dear so yummy,anyway thankx 4 de recipe
thank you so much for this recepie..i tried it and it was tooo yummy
i neeed an emergency reply from u,i hav a doubt in mambazha pulisssery recipe u didnt mention cumin seeds but in pineapple pulissery u mentioned that and said as both pulissery recipes r same .i wana make mambazha pulissery now is it req 2 add cumin seeds in mambazha pulissery plz reply me fast am waiting for ur reply after that only i will start cooking
hi ..no need to add cumin seeds in this …u do it as mentioned in the recipe …
Its amazing to see ammikallu in ur recipe pics. Looks cool.
IT IS GOOD TO SHOW THE AMMIKKALLU AND THE THOROUGHLY GRINDED COCONUT.
thankz veenaa.. this is ur own recipes ??
yea all nadan recipes from my amma and other recipes are tested and tasted by me and my family ..100% viswasichu undakkan pattunna dishes ..:)
Thank u Anu 🙂
Hi chechi, we never add pepper in any type of morukuttan . can you please tell me if this is the trissur style ( I’m married to trissur side family so looking at your recipes to match their taste) … Can I omit it?