Mambazha Pulissery. Ripe Mangoes in coconut gravy

  

 Ingredients

2 Ripe mangoes  

1/2  Cup Grated fresh coconut 

1/2 tsp Cumin seeds  

2  Green chilies

1 Cup Thick yoghurt  

1/4 tsp Turmeric powder

1/2 tsp Red chili powder  

1 tbsp Jaggery 

1 tbsp Coconut oil  

1/2 tsp Mustard seeds

1/4 Cup Curry leaves 

Salt to taste

 

Ingredients

Grind coconut, cumin seeds and green chilies with 2 tbsp water into a smooth paste. Set aside.

Add mango chunks, turmeric, chili powder, jaggery and salt to a pan with ½ cup water.

Cook on medium heat for 5–7 minutes until the mango is soft but not mushy.

Add coconut paste. Stir and simmer on low heat for 3 minutes.

Reduce to the lowest flame. Add whisked yoghurt and stir gently. Do not boil after this — remove from heat as soon as it warms through.

Heat coconut oil in a small pan. Add mustard seeds and curry leaves. Let them splutter.

Pour tempering over the curry. Serve immediately with steamed rice.

 

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