Mango in curd..mambhazha pullissery
One of my all-time favourites — and I’m pretty sure I share that sentiment with half the Malayali population scattered across the globe — is good old mambhazha pulissery.
Now, growing up, my mum’s version was a bit on the sour side (sorry, Amma!), and my younger self didn’t quite appreciate that level of puli. Fast forward to post-marriage life — enter my mother-in-law’s magical version. Sweet, tangy, and absolutely divine.
During my first pregnancy, when everything else seemed to increase my morning sickness, this was the only thing I could keep down. Idli and mambhazha pulissery — my unlikely duo which help me keep food inside..
And here’s the secret — my MIL’s trick of squeezing every last drop of flavour from the mango skin by rinsing and mashing it in water before adding it in. I still follow that to this day, and trust me, it makes all the difference. It's not just cooking — it's legacy with a dash of acidity and a whole lot of love.
Mango in curd..mambhazha pullissery
One of my all-time favourites — and I’m pretty sure I share that sentiment with half the Malayali population scattered across the globe — is good old mambhazha pulissery.
Now, growing up, my mum’s version was a bit on the sour side (sorry, Amma!), and my younger self didn’t quite appreciate that level of puli. Fast forward to post-marriage life — enter my mother-in-law’s magical version. Sweet, tangy, and absolutely divine.
During my first pregnancy, when everything else seemed to increase my morning sickness, this was the only thing I could keep down. Idli and mambhazha pulissery — my unlikely duo which help me keep food inside..
And here’s the secret — my MIL’s trick of squeezing every last drop of flavour from the mango skin by rinsing and mashing it in water before adding it in. I still follow that to this day, and trust me, it makes all the difference. It's not just cooking — it's legacy with a dash of acidity and a whole lot of love.
Open in Cookpad AppSteps
- 1
Soak the mango skins in water for about 15 minutes. Then, using your hands, gently squeeze and crush them to extract all that hidden flavour. Add this mango-infused water along with the main ingredients into a heavy-bottomed pan, and cook until the mango pieces are soft, tender, and fully done..
- 2
- 3
I cooked it in my trusty kalchatti — the good old soapstone pot that adds its own magic to the dish.
- 4
Grind the ingredients listed under the "Gravy Mix" section into a smooth, fine paste. Add this paste to the cooked mangoes and let it simmer gently on low heat, allowing the flavours to blend beautifully
- 5
Add the beaten curd to the mixture and stir it in gently and steadily. Once well combined, switch off the heat. Since we’re using a soapstone (kalchatti) vessel, the residual heat will continue to cook the curry slowly, bringing it to just the right taste and perfect consistency.
- 6
For tempering, heat the ghee in a small pan. Once the ghee is hot, add mustard seeds and fenugreek seeds, letting them splutter. Toss in the dried red chillies and curry leaves, sauté for a few seconds, and then pour this sizzling mix over the prepared curry. Stir well to combine
- 7
Serve it with hot rice and a generous drizzle of ghee… pure bliss..add pappad..forget about diet for a day
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