{"id":2278,"date":"2015-03-23T20:13:21","date_gmt":"2015-03-24T04:13:21","guid":{"rendered":"http:\/\/pepper2salt.com\/?p=2278"},"modified":"2020-08-16T20:05:15","modified_gmt":"2020-08-17T04:05:15","slug":"mambazha-pulissery","status":"publish","type":"post","link":"https:\/\/pepper2salt.com\/sindhus-kitchen\/mambazha-pulissery\/","title":{"rendered":"Mambazha Pulissery"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

A traditional Kerala Sadya (feast) curry delight-Mambazha Pulissery<\/strong> is unique with its blend of sweat and sour tastes. Mambazha pulissery is typically served as the traditional sadya side dish, to go on the side of the coconut leaf, but can also go as a main-curry-mix with boiled rice. The preparation uses ripe mango in yogurt along with coconut gravy. With its unmatchable taste and aroma, Mambazha pulissery is an unavoidable accompaniment for Kerala Sadya on \u00a0almost all of the festival occasions of the state.<\/p>\n\n\n\n\n\n\n\n

Ingredients <\/strong><\/p>\n\n\n\n

  1. Mangoes \u2013 Well Ripped (Preferably naattumanga \u2013 \u0d28\u0d3e\u0d1f\u0d4d\u0d1f\u0d41\u0d2e\u0d3e\u0d19\u0d4d\u0d19\u0d3e)             : 3<\/li>
  2. Beaten yoghurt : 4 cups<\/li>
  3. Chopped green chilly : 3<\/li>
  4. Turmeric powder  : \u00be T-sp<\/li>
  5. Chilli powder  : \u00bd T-sp<\/li>
  6. Oil  : 2 T-sp<\/li>
  7. Salt for taste<\/li>
  8. Curry leaves<\/li><\/ol>\n\n\n\n

    For grinding:<\/em><\/p>\n\n\n\n

    1. Coconut  :  2 cups<\/li>
    2. Jeera  : \u00bd T-sp<\/li><\/ol>\n\n\n\n

      For tempering:<\/em><\/p>\n\n\n\n

      1. Oil  : 1\u00bd T-sp<\/li>
      2. Mustard seeds : \u00bd T-sp<\/li>
      3. Red chilli : 3<\/li><\/ol>\n\n\n\n
        \nhttps:\/\/youtu.be\/k38Aiub2R_k\n<\/div><\/figure>\n\n\n
        \"The<\/a>
        The Mango I used<\/figcaption><\/figure>\n

        Method<\/strong><\/p>\n