Mambazha Pulissery | Mambazha Kaalan | Onam Sadhya Recipe Mambazha Kalan

Ripe Mangoes in Coconut sauce and Curd

I know that summer is gone and that the stock of mangoes is also gone along with that but what to do.. My laptop got some problems and I was not able to post the recipes in my draft. Now also the issue is not completely resolved, it's not connecting to the Wi-fi. But somehow got hold of a LAN cable and am working with that ! So what's the recipe today? It's a favorite of Deeps and is also a Sadhya recipe 'Kaalan' or Mambazha Pulisseri. 

It tastes THE best when made with the authentic naatu/naadan maanga (native variety of mango) with the juicy sweet pulp of the over ripe mangoes providing just the needed sweetness to the dish and the curd working on the sourness part. If you get hold of those variety of mangoes, then there should be nothing else holding you back from making this dish ! If you cannot find such mangoes but are so tempted to have this dish, then also don't fret.. try them with the normal ripe mangoes but if they are not sweet enough compensate with some jaggery or sugar. The taste will change but still you can enjoy them when you are very tempted :) 

Other recipes with Mango:

Pacha Manga Sadam | Raw Mango Rice

Uppilitta Manga | Raw Mangoes in Brine

Mampazha Pachadi | Pazhutha Manga Pachadi

Unakka Chemmeen Maanga Curry | Kerala Style Dried Shrimp Raw Mango Curry
Chakkakuru Manga Curry

Other Sadhya recipes:

Beans Thoran

Beetroot Thoran
Cabbage Thoran

Mathanga Erissery

Mathan Erissery | Mathan Vanpayar Erissery

Mampazha Pachadi | Pazhutha Manga Pachadi

Mambazha Pulissery | Mambazha Kaalan

Chembu Kumbalanga Moru Kootan | Taro-Ash Gourd Pulissery

Pulissery | Kachiya Moru | Mor Kuzhambu
Sambar | Kerala Style Varutharacha Sambar with no Coconut

Homemade Ada for Adapradhaman

Recipe Source: Amma

Serves: 3-4 persons

I Took: 

Preparation Time: 10 minutes

Cooking Time: 30 minutes

I Used:

Naadan Maanga/Ripe Mango	-	2 nos
Red Chilly powder	-	½ tsp
Turmeric Powder	-	¼ tsp
Salt	-	As needed
Jaggery	-	1 tbsp (acc to the sweetness)
Curd	-	1 cup

To Grind:

Coconut	-	¼ cup
Green Chilly	-	2 nos
Cumin seed	-	½ tsp

To Temper:

Coconut Oil	-	1 tbsp
Mustard seeds	-	¼ tsp
Red Chilly	-	2 nos - broken
Curry leaves	-	A sprig

The Way:

1. Use ripe mangoes, preferably the nadan (native) ones which are smaller in size. These kind bring out the best pulissery. If you cannot find hold of some you can use the normal ripe ones. If they are bigger in size, rather than using the whole mango, cut into small bite sized pieces and go about with the dish

2. Peel the skin of the mangoes. In a pan or kadai, take the mangoes and add the turmeric powder, red chilly powder, salt and jaggery. Use jaggery only if the mango is not sweet enough. Adjust the quantity of the jaggery according to the sweetness of the mango

3. Add little water (around 1 - 1.5 cups, enough for the mangoes to boil) and cook the mangoes over low-medium flame with the pan covered. If the mangoes are very ripe and juicy then add less water as the pulp of the mangoes will be sufficient

4. In the meantime, grind together coconut, cumin seeds and green chilly (do not use water. If it 

is difficult to grind, use very little water) into a smooth paste

5. Keep an eye on the mangoes to make sure that they don't get burnt. Once the mangoes are cooked and the gravy reaches your desired consistency (the gravy tends to thicken upon cooling, so decide the consistency accordingly), add the ground coconut paste and stir. Allow it to boil for another 2 minutes and not more

6. Now add the whisked curd (can use the mixie to beat the curd) and give a nice stir. Switch off the flame immediately after

7. In a tadka pan, heat the coconut oil. Splutter mustard. The add fenugreek seeds, red chilly and curry leaves. Add the tadka to the gravy and give a quick clean stir

Serve it with rice and a hot and spicy side dish of your choice !

Cheers,

Chitz