Sweet Mango, tangy yogurt with creamy coconut and spicy green chillies, these combinations together says it all. Mambazha pulissery or pachadi is a Kerala style raita in which mango is a star.
It goes really well with rice or even parathas. Ripe mango cooked with little bit of water, chilies and turmeric, then simmered in coconut and cumin mixture and mixed with the whipped yogurt. Make sure to make mango pulissery in enough quantity, as people will definitely go for second helping. Yes, this raita is that good.
Mambazha Pulissery / Mango Pachadi / Mango Raita
Course: SidesCuisine: Indian, KeralaDifficulty: Medium4
servings10
minutes25
minutesMango pulissery is a very popular Kerala side dish with sweet mango cooked with yogurt and creamy coconut mixture.
Ingredients
1 ripe big mango (cubed)
1 cup of plain yogurt /curd (well beaten)
few green chillies to taste
1/2 tsp of turmeric powder
salt to taste
1 tsp of mustard seeds
few curry leaves
2-3 dry whole red chilly
1/4 tsp of fenugreek seeds(5-6 seeds)
- To grind :-
1/2 cup of grated coconut
1/2 tsp of cumin seeds
Directions
- For mango pulissery, add cubed mango, turmeric, salt and green chillies in a cup of water and let it boil over medium heat for 5-7 mins
- When the mango is soft and tender, mash it a little with the back of your spoon.
- Grind coconut with cumin seeds with little water, if needed.
- Add ground coconut to the mango and let it boil for few minutes.
- Now take the pan off the flame and add well-beaten yogurt to the mango mixture little at a time with constant stirring.
- Heat oil in a pan and pop some mustard seeds then add fenugreek seeds, curry leaves and red chillies and stir for few seconds.
- Add this seasoning to the mango-yogurt mixture and mango pulissery is done.
- Serve mango pulisserry with rice and Ayala curry / Kerala red fish curry .
Notes
- If a mango is not sweet enough then add little jaggery or sugar to the mango pulissery.
- Try to use sour yogurt or add little lemon juice to make pulissery (pachadi) tangy.
