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
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
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.