Mambazha Pulissery (Ripe Mango Curry)

A few months ago, I introduced my non-South Indian friends to the magical world of vegetarian cuisine from

Mambazha Pulissery

Kerala with a popular curry known as Pulissery - yogurt and coconut based curry. The signature recipe for most festivals, especially the Onam Sadhya is the Mambazha Pulissery (Ripe Mangoes cooked in a tangy yogurt and coconut curry). This curry is also known by other names such as 'Pazhamanga Pulissery' or 'Pazhamanga Curry' in Kerala. It is traditionally made using the 'Nattu Manga' - a special variety of mango that is small in size and has a unique, sweet taste. It is made in different variations across different parts of the state and the recipe I am about to share was one of the simplest and tasty, especially if you enjoy the taste and flavour of ripe mangoes.

MAMBAZHA PULISSERY ('zh' is pronounced as 'ळा') in Malayalam
Prep Time: 10 mins | Cook TIme: 10 mins | Servings: 4

Ingredients:

1. Ripe Mangoes - 2 medium sized (I used Badami variety)
2. Water - 2 cups
3. Sour Curd - 2 cups (if you don't have sour curd, add a little tamarind pulp)
4. Grated Coconut - ½ - 1 cup
5. Rice - 1 teaspoon
6. Turmeric - ½ teaspoon
7. Green Chillies - 1-2 (depending on how spicy you like your curry)
8. Curry leaves - 1 sprig
9. Mustard and fenugreek seeds and 2 dry red chillies - for tempering
10. Salt - to taste

Preparation:

1. Boil water in a cooking vessel with salt and turmeric. Peel and chop the mangoes and cook them in the water and simmer for about 5 minutes.
2. Grind the mixture of coconut, green chillies, rice with a little curd into a smooth paste.
3. Add this paste to the cooked mangoes and stir. 
4. Add a cup of water to the remaining curd (whisked well) and add it to the mix while stirring well. 
5. Simmer till the curry starts frothing along the sides and remove it from the heat. Add curry leaves and mix well.
6. Temper with mustard, fenugreek seeds and red chillies.

Your Mambazha Pulissery is ready to be served with steaming hot rice and pappadam (papads)!

Enjoy the season of mangoes with these interesting recipes!

Eggless Fresh Mango Cake with Nuts & Raisins

Eggless Fresh Mango Cake with Nuts & Raisins

The mango season is just about getting over and I still can't get over the king of fruits! The number of recipes that this fruit can be a part of is amazing - pickles, dals, curries, desserts, juices, the list is endless and the taste, rich, sweet and sour, delightful! 

One such recipe is a quick and easy cake using fresh mango pulp/ puree! Don't believe me? Try it and let me know if your taste buds enjoyed it!

EGGLESS MANGO CAKE WITH NUTS & RAISINS

Prep Time: 15 mins | Cooking Time: 6-7 mins | Servings: about 15 slices

Ingredients:

1. Mango Puree/ Pulp - 1-1½ cup (I used 2 medium sized 'Badami' mango)
2. All purpose flour/ Maida - 2 cups
3. Milk - ½ cup
4. Sugar - ¾ cup
5. Condensed Milk - ½ cup
6. Vinegar or Lemon Juice - 1 tablespoon
7. Refined Oil - 2 tablespoons
8. Baking Powder - 1½  teaspoon
9. Baking Soda - ½  teaspoon
10. Vanilla Essence - ½  teaspoon
11. Nuts & Raisins - 1 cup (I used about ¾ cup walnuts and filled the rest with raisins)

Preparation: 

• Add mango pulp, sugar, condensed milk, milk, oil, vinegar, vanilla essence in a bowl and mix till the sugar dissolves.

• Sieve the maida, baking powder and baking soda and slowly add it to the mango pulp mixture and keep whisking lightly to ensure there are no lumps. Add nuts and raisins and mix evenly.

• Grease a microwave bowl and add the mixture to it. Microwave on high for about 6-7 minutes. Rest the cake for 5 minutes. Serve once cool.

Serve the cake with Vanilla Ice cream, Mango ice cream or just as is.. Enjoy the flavour of the season!