Mambazha Puliserry / மாம்பழ புளிசேரி(Curd based Mango gravy in Cream of Coconut)
Since my mother in law is native of Kerala this is one of her favourite and signature recipe. We always wait for the mango season to relish this delicacy of Kerala. The sweetness of mango with its unique flavour blends with mild sour curd, simmered with spices give extraordinary aroma and taste to this gravy. We have it by mixing it with hot steaming rice...
How to make Mambazha Puliserry (Curd based Mango gravy in Cream of Coconut)?
Cut the mangoes into big squares after taking out the seed.
Boil them in a kadai with some water, and red chilli powder.
While the mangoes are getting cooked , grind the coconut and chillies to fine paste adding salt to them with some water.
Mix this paste to the butter milk.
Once the mangoes are boiled well add the buttermilk stuff to the pan and stir well.
Wait till the bubbles form. Switch off the stove.
Do the seasoning in coconut oil with mustard seeds, fenugreek, curry leaves and red chilli and add to the gravy.
- Pre time: 10 mins
- Cooking time: 10 mins
- Serves: 5
- Ripened Mangoes 2
- Thick butter milk in milk shake consistency without lumps 500 ml
- Red chilli powder 1/4 tea spoon
- Grated Coconut 4 table spoons
- Red chillies and Green chillies 2 each
- Coconut oil 2 tea spoons
- Mustard seeds and Fenugreek 1 tea spoon each for tempering
- Curry leaves few
- Salt to taste
How to make Mambazha Puliserry (Curd based Mango gravy in Cream of Coconut)?
Cut the mangoes into big squares after taking out the seed.
Boil them in a kadai with some water, and red chilli powder.
While the mangoes are getting cooked , grind the coconut and chillies to fine paste adding salt to them with some water.
Mix this paste to the butter milk.
Once the mangoes are boiled well add the buttermilk stuff to the pan and stir well.
Wait till the bubbles form. Switch off the stove.
Do the seasoning in coconut oil with mustard seeds, fenugreek, curry leaves and red chilli and add to the gravy.
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