Mampazhapulissery (Mango gravy)

Total time: 30 minutes

Ingredients

3/4 cup +2 tbs        Yoghurt

1/2 cup                 Coconut

1                           *Big ripe mango, cut into five pieces

                              or

                             Small ripe mango (ripe nattu mango), 4 nos

1 1/2 cups             Water

1                           Green chili

1/2 tbs                  Chilly powder

1/2 tsp                  Turmeric powder

1/2 tsp                  Cumin powder (jeera powder)

2 tbs                     Coconut oil

1 tsp                     Mustard seeds

1/2 tsp                  Fenugreek seeds

2                           Whole red chilies

3                            Shallots (finely chopped)

A few curry leaves

Salt, to taste

*Note: I have used small home grown mangoes because they taste a lot better!

Preparation

In a blender, grind coconut with 2 tablespoons of yoghurt until smooth and creamy.

Pour the water into a pan and cook the mangoes with green chili, chili powder, turmeric powder, cumin powder and salt, until softened. Pour in the coconut yoghurt cream. Stir continuously for five minutes and turn off the flame. Stir in the rest of the yoghurt and add salt to taste.

In another saucepan, heat oil and mustard until the seeds pop. Add fenugreek, red chilies and curry leaves, and saute for a few seconds. Add shallots and saute until brown. Transfer to the mango pulisherry and your dish is ready to be served!

Thank you :)

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