Mango Puliserry

Mango Puliserry
Highlights

Mango Puliserry. Peel the skin and cut mango into big pieces. Boil it with a cup of water until mango becomes tender and not so mushy.

This is a classic Kerala dish that uses ripe mango in a yogurt based gravy

Ingredients

Ripe mango 1

Grated coconut 3 tbsp

Dried red chilies 2

Fenugreek seeds (methi) 1/2 tsp

Thick buttermilk 11/2 cups

Oil 2 tsp

Mustard seeds 1/2 tsp

A few curry leaves

Salt to taste

Method

Peel the skin and cut mango into big pieces. Boil it with a cup of water until mango becomes tender and not so mushy.

Add curry leaves and continue cooking.

In between roast fenugreek seeds and dried chilies in a tsp of oil. Let it cool and grind it with coconut and a little water to a fine paste.

Add the ground paste to the mangoes and mix well. Bring it to a boil and add buttermilk. Before it starts boiling remove from heat.

For tempering, add a tsp of oil in a small pan and add mustard seeds and allow it to splutter. Add 2 to 3 curry leaves and add this to the prepared curry. Serve it with rice and any dry vegetable fry.

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