MAMPAZHA PULISSERY - ONE OF KERALA SADYA VATTAM

Pulissery – a Kerala speciality is sweet and sour, yoghurt and coconut based gravy spiced with green chillies. More or less similar to Morukoottan. Pulissery generally makes use of seasonal fruits like Ripe Mangoes, Nendram Pazham . Moru Kootan. Pulissery is an integral part of the Sadhya/feast Menus in most parts of Kerala. Mangoe Pulisseri Ingredients 1. Ripe Mangoes – 4 or 5 (small sweet mangoes) 2. Green Chillies – 5 or 6 (adjust according to taste) 3. Grated Fresh Coconut – 2 Cups 4. Thick Sour Curd/Yoghurt – 2 Cups 5. Curry Leaves – few sprigs 6. Turmeric Powder – ¼ tsp 7. Salt to taste For Tempering 1. Mustard Seeds – ½ tsp 2. Fenugreek Seeds – ¼ tsp 3. Dried Red Chillies – 1 or 2 Method 1. Wash and trim the stem of the mango. Cut into slices and add it into a vessel. 2. Add about 2 cups of water, turmeric powder and salt. 3. Let this boil and then simmer for about 5 to 6 minutes or till the mangoes are cooked. 4. In the meanwhile, grind the coconut and green chillies into a smooth paste using a little of the curd. 5. Once the mangoes are cooked, add the ground paste and stir well. 6. Whisk the curd well add about a cup of water to it and add it to the above mixture. Mix well. 7. Simmer till the gravy starts frothing on the sides. 8. Remove from heat. Add some torn curry leaves. 9. Heat oil in a small frying pan, temper with mustard seeds and fenugreek seed. Then add the red chilles. 10. Pour this tempering over the prepared mango gravy. Delicious Pulissery is ready.