Mambazha Pullisery- Onam Sadya Series Recipe Number 1

I have been waiting to upload this series for nearly three years. It never happened for various reasons- me never being home for Onam, me being worried to post these recipes with a  thesis looming over my head, me not being satisfied with the pics. But this time I am at peace. I am happy to have submitted my thesis and nothing can stop me from celebrating this Onam - the festival of prosperity. And this being Sarah's first Onam I guess everything needs to be special this time. So here's my series of recipes for this Onam. I guess with a blog title like mine (oonuready) it is an injustice if I don't post authentic mallu stuff out here :) for Onam.

I know the mango season has ended but those of you who can manage to get these mangoes or any ripe mangoes for that matter should try this recipe, mamabazha pullisery is definitely a treasured recipe, I would want to pass onto my kiddo.



Ingredients for Mambazha Pulissery ( Ripe mangoes cooked with buttermilk and grated coconut)

For the Pullisery

Ripe mangoes ( the ones used for pullisery or ripe mango pieces)- 500 g
Onion- 1 thinly sliced
Ginger-  a small piece- finely sliced
Green chilies- 3-4 slit
Curry leaves- 6-7
Curd- 500 ml
Grated coconut- 1/4 cup
Salt- to taste
Turmeric powder- 1/2 tsp
Chilli powder- 1/2 tsp
Asafoetida-  a pinch

For tempering

Fenugreek seeds- 1/4 tsp
Mustard seeds- 1 tsp
Dry chilies- 4
Oil- 2 tbsp
Curry leaves- 4

Directions

Peel the mangoes. In a pan cook the mangoes with green chilies, onion, ginger, curry leaves, chili powder, turmeric powder, salt and 1/4 cup water. Meanwhile grind the coconut in a grinder to a fine paste. Whisk the curd in another bowl. When the mangoes have cooked add the grated coconut and half a cup of water and let it cook for 10 minutes. When the mangoes and cocout gravy has cooked take it off the flame and let it cool a bit. Now add the whisked curd.


Now for tempering heat oil in small pan ( keep the flame low) add the mustard seeds, fenurgreek seeds and let it splutter now add the dry chilies along with the curry leaves and when the dry chilies are roasted add to the pullisery and  your pullisery is ready.

Note:To make any other pullissery like pineapple, ashgourd, pumpkin follow the same recipe. just substitute the  mangoes with the other vegetables.