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Wholesome Vitality Snacks.
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We hope you got insight from reading it, now let’s go back to kerala manga puliserry mango curry recipe. To cook kerala manga puliserry mango curry you need 13 ingredients and 6 steps. Here is how you do that.
The ingredients needed to cook Kerala Manga Puliserry Mango Curry:
- Provide 2 Mangoes ripe
- Get 1/2 cup Coconut
- You need 1/2 cup Curd/Yoghurt
- Take 1 tsp Cumin Seeds
- Use 1/2 tsp turmeric powder
- Provide 1/2 tsp Red Chilli Powder
- Take 2 Green Chillies
- Take 1 tsp Mustard seeds
- Take 2 Dry Red Chilli
- Provide 1/4 tsp Fenugreek Seeds
- Take To taste Salt
- Get 1 tbsp Coconut Oil
- You need As needed Curry leaves
Instructions to make Kerala Manga Puliserry Mango Curry:
- Wash, Clean and cut the mangoes into big pieces. You can also use the seed.
- In an earthen pot add mango pieces and water with turmeric, salt and red chilli powder. Let it boil for 5-6 minutes until it gets cooked.
- Grind coconut, green chilli and cumin to a fine paste. Add this to the curry and allow to boil.
- Beat the yoghurt with a hand whisk until smooth. Switch off the flame of the gravy add the curd to it with a tsp of sugar to balance the taste. Again switch on and boil without curdling the gravy for 3-4 minutes.
- Now heat a pan with oil and spluter mustard, dry red chilli, fenugreek seeds and curry leaves. Pour this to the curry and Done. Serve hot with steamed rice and you will love it😋👌
- Notes: You can turmeric while boiling or while grinding. Both ways you can do. If it's a organic turmeric powder you're using, you need to add little more for that colour.
Kerala Mango Pulissery, as the names denotes, is a tangy flavored traditional dish prepared from mangoes and curd. This curry dish, also termed Manga Pulissery, is very popular during summer season when mangoes are in plenty in Kerala. This curry is usually made with a Kerala variety of ripe mango, called nadan manga, a small size mango, cooked in the whole (seed and flesh) in a coconut based curry and tempered with spices and coconut oil. I didn't use this mango variety, but a local one, so I had to cut it into big pieces to create. It originates from Kerala, where mango curries are a real treat.
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