### TranslatedIngredients: 4 Mango (Ripe),2 Green Chillies - sliced lengthwise,1 cup Curd (Dahi / Yogurt) - whisked,Salt - to taste,1 cup Fresh coconut - grated,1 teaspoon Cumin seeds (Jeera),1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder,2 teaspoon Coconut Oil,1/2 teaspoon Mustard seeds,1/4 teaspoon Methi Seeds (Fenugreek Seeds),2 Dry Red Chilli - cut into halves,1 sprig Curry leaves ### PrepTimeInMins: 20 ### CookTimeInMins: 30 ### TotalTimeInMins: 50 ### Servings: 6 ### Cuisine: Kerala Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Kerala Special Mambazha Puliserry recipe, first heat a heavy bottomed pan with 2 cups of water.Add the mangoes, green chillies and cook covered for 10 to 15 minutes over low flame. You can optionally squeeze out some pulp to make a gravy.When the mangoes are simmering, prepare the masala paste by grinding coconut, cumin seeds, turmeric powder, chilli powder in a mixer jar using 1/4 cup of warm water to a smooth paste.Once the mangoes are cooked, add the ground masala paste and cook the Mambazha Puliserry over low flame for 5 to 7 minutes in the same pan.Now add the whisked curd and give the Mambazha Puliserry a brisk boil and turn off the heat. Check the salt and spices and adjust accordingly. Heat a tadka pan with coconut oil over medium heat; add the mustard seeds, methi seeds and allow them to crackle. Add the dry red chillies and the curry leaves and stir fry for a few seconds.Pour the tempering over the Mambazha Puliserry and transfer to a serving bowl and serve hot.Serve Kerala Special Mambazha Puliserry with hot Steamed Rice and Elai Vadam for a delicious weekday meal.
