Posts Tagged ‘Mango Puliseri’

Mambazha Puliseri (Mangoes with coconut and yogurt)

Saturday, August 15th, 2015

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Few days ago, I posted the Eriseri recipe and one of the best combinations for that is Puliseri. It is almost the same as morekozhambu, but tastes very different with only coconut, green chilies and mangoes.

Ingredients (Serves-2)

Ripe Mango- one small fruit

Well whisked yogurt- 2 cups

Water- 1/2 cup

Salt- to taste

Turmeric Powder- 1/2 tsp

To grind:

Coconut- 1/2 cup

Green Chilies- 2-3 depending on tanginess of the mango

Cumin seeds- 1/4 tsp

To Temper:

Oil- 1 tsp

mustard seeds-1/4 tsp

Cumin seeds- 1/4 tsp

Urad dal-1/4 tsp

Curry leaves- 4

Asafoetida- 1 pinch

Red chili- 1

Method:

Peel the skin of the mango and dice the mango in to 1″ cubes. Boil the mango cubes with water in a pan, adding salt and turmeric powder. Boil for 10 minutes or till mango cubes are tender and can be mashed. Make sure you add very less water. Now taste this to figure out how much chilies you may need to grind for the paste.

Grind coconut, green chiles and cumin seeds to a fine powder and then add water(about 1/4 cup) and grind it to a fine paste. Add this paste to the bowl of whisked yogurt. Whisk again to avoid lumps.

Pour this yogurt mix into the pot with mango. Simmer for 2-3 minutes only (till you can see slight bubbles). Switch off.

Heat oil in a separate pan and add mustard seeds and asafoedtida. When it sizzles, add cumin seeds, urad dal, curry leaves and broken red chili. Stir for a minute. Pour this over the puliseri.

This tastes so well with very ripe mangoes, good combination of chilies in the sauce as well as the amount of coconut you add. If you add less coconut, you will not get the real taste. Enjoy with Eriseri, hot rice or even with roasted potato kari. This goes well with adais also.