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mambazha puliserry, sweet mango curry
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Sweet mango curry

Sweet mango curry is a yogurt and coconut based curry made with sweet really ripe mangoes.
Course Curry, Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 501kcal

Ingredients

  • 2 Sweet ripe mango
  • 1/2 tsp Chili powder
  • 1/2 tsp Turmeric powder
  • Salt to taste
  • 1 Green chili cut into 2

To grind :

  • 1 cup (packed) Fresh grated coconut Frozen unsweetened can be used (not dry desiccated)
  • 1/2 tsp Cumin seeds
  • 1/2 tsp Fenugreek seeds
  • 1 cup Plain yogurt unsweetened, whole milk

To season :

  • 1 tsp Mustard seeds
  • 2 whole red chilies
  • 1 sprig curry leaves

Instructions

  • Wash peel and cut mango into large pieces. Do not cut too deep near the seed. Leave the flesh intact around it as we are using the entire mango including the seed.
  • Boil the mango adding chili powder, turmeric powder, salt, green chili and a cup of water (or slightly more depending on gravy needed)
  • Heat the coconut if frozen in the microwave for 30 seconds.Add the cumin and fenugreek seeds.grind this adding the plain yogurt (no water is needed).
    Looking for smooth yet slightly grainy texture here.
  • The mango pieces are cooked on low to medium heat, the pieces should be soft not smashed but the shape should be intact.
  • Now reduce heat to lowest and add the ground coconut mixture. Stir very gently just to combine everything ( I stir only in the gaps without touching mango pieces)
  • Allow this to come to a slow simmer. Only 2 to 3 bubbles and immediately remove from heat source.(Refer notes) This helps from further cooking.
  • Heat a small pan with few tsps of coconut oil when it heats up add the mustard seeds, when it splutters (cover with a glass lid partially to avoid burns) see video.
  • then add dried red chilies (broke each into two) and the curry leaves allow this to crisp up then pour everything on top of the mango curry close the lid and allow the flavors to mingle.
    Ready to be served with rice and other stir fries.

Video

Notes

Problem areas:
  • Try using fresh grated coconut. If using frozen grated coconut remember to thaw and bring to room temperature before using. If cold coconut id ground it will not grind properly and it will start clumping the oil.Microwaving for 30 seconds warms up the coconut it grinds to smooth consistency.
  • Bring the yogurt used to room temperature when it comes in contact with hot curry it will split and look curdled.
  • When pouring the coconut mixture into the hot curry remember to reduce heat else the curry will split and the curry will look like scrambled egg. Over boil of the curry is another reason for an unappealing curry.
  • For smooth texture a low simmer and no vigorous boil is important for perfect results.