Mambazha Puliserry

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The unique flavour and taste of mango blends with mild sour curd, simmered with spices give extraordinary aroma and taste to this gravy

SubhashniPosted by Subhashni

Cooked 100

Saved 100

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Ingredients

  • Ripened Mangoes – 2
  • Thick butter milk without lumps – 500 ml
  • Red chilli powder – 1/4 tea spoon
  • Turmeric – ¼ tea spoon
  • Grated Coconut – 4 table spoons
  • Red chillies and Green chillies – 2 each
  • Coconut oil – 2 tea spoons
  • Mustard seeds – 1 tea spoon
  • Fenugreek seeds – ¾ tea spoon
  • Red Chilli Whole – 1 Nos
  • Curry leaves few

Preparation

Step1

Cut the mangoes into big squares after taking out the seed and boil them in a kadai with some water, and red chilli powder.

Step2

While the mangoes are getting cooked , grind the coconut and chillies to fine paste and add required salt to it with some water, Mix this paste to the butter milk

Step3

Once the mangoes are boiled well, add the buttermilk stuff to the pan and stir well. Once the bubbles are formed from all the sides, switch off the stove.

Step4

Do the seasoning in coconut oil with mustard seeds, fenugreek, curry leaves and red chilli and add to the gravy.

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