📝 Ingredients (Serves 3–4)
🥭 For the curry:
- Ripe small mangoes (naattu mambazham) – 3 to 4 (peeled, slightly mashed)
- Turmeric powder – ¼ tsp
- Chilli powder – ½ tsp
- Green chillies – 2 (slit)
- Salt – to taste
- Jaggery – 1 tsp (optional, adjust to taste)
- Water – ½ to 1 cup
🥥 For coconut paste:
- Grated coconut – ½ cup
- Cumin seeds – ½ tsp
- Green chilli – 1
- Curd (yogurt) – 1 cup (slightly sour, well-beaten)
🌶️ For tempering:
- Coconut oil – 1 tbsp
- Mustard seeds – ½ tsp
- Fenugreek seeds – ¼ tsp
- Dried red chillies – 2
- Curry leaves – 1 sprig
👩🍳 Preparation Steps
🔹 Step 1: Cook Mangoes
- In a pan, add peeled ripe mangoes, green chillies, turmeric, chilli powder, salt, and water.
- Cook until the mangoes are soft and the skin starts separating. Add jaggery if mangoes are not very sweet.
🔹 Step 2: Make Coconut-Yogurt Paste
- Grind coconut, green chilli, and cumin to a fine paste.
- Add the curd to the paste and mix well (don’t grind curd, just mix after grinding the rest).
🔹 Step 3: Combine and Simmer
- Reduce the flame to low.
- Add the coconut-curd mixture to the cooked mangoes.
- Stir gently and do not let it boil (boiling will split the curd). Just heat until warmed through.
🔹 Step 4: Tempering
- Heat coconut oil in a small pan.
- Splutter mustard seeds, then add fenugreek, red chillies, and curry leaves.
- Pour this tempering over the pulissery and mix gently.
🍽️ Serve With:
- Steamed rice 🍚
- Thoran or upperi as side dish
- Ideal for Onam Sadya or a traditional Kerala lunch
