Monday, June 22, 2009

Mambazha Pulisseri – Boiled ripe mango in a buttermilk-coconut-cumin gravy

The name’s a give-away, ain’t it? Palakkad soul food – S’s birthright! This summer, S and I discovered that the smaller mangoes that we get here are a lot better than the red Mexican variety. A lot more expensive too! After sampling one fruit, S began craving the Mambazha Pulisseri – sort of a ‘More Kozhambu’.

If you’ve tasted this dish before, you’ll know why it’s delicious! The sour flavour comes not only from the buttermilk, but also the mango – only with a sweetish tinge that tastes wonderful! This dish goes well when served with rice, pappadams, thogayals and pachadis. I got this recipe from my Mum-in-law - simple, easy to cook, healthy and delicious!

Here’s what you’ll need to dish this up:
1. Ripe mangoes – 2-3

2. Grated coconut – half a shell

3. Cumin seeds – 1 teaspoon, Dry roasted red chili – 3-4

4. Thick buttermilk – 3 cups

5. Turmeric, Salt, Mustard seeds, Cumin seeds, Curry leaves, Coconut oil, One dry red chili


Here’s how you dish it up:
1. Skin the fruits and cut them up into bite size( a bit bigger) pieces.

2. Boil some water with enough salt and turmeric and when it starts heating up, toss in the mango pieces and boil for a few minutes.

3. Grind the coconut with cumin seeds and dry roasted red chili and add this paste to the boiled mangoes.

4. Cook it for a few minutes and add thick buttermilk. The buttermilk should be not too sour nor too bland, but of just the right stage. Let it heat up till it froths, but make sure not to boil it.

5. Temper with mustard, cumin and one whole red chili in a little coconut oil and add curry leaves.


The mangoes here do not match the Indian ones by any means or standard. This dish tastes way better in India, but just not bad out here.

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