Kerala RecipesLunchVegetarian

Kerala Special Mambazha Puliserry Recipe

Name: Kerala Special Mambazha Puliserry Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Kerala Recipes
Ingredients: 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

A vegetarian Kerala Recipes recipe with mango (ripe), green chillies - sliced lengthwise, curd (dahi / yogurt) - whisked. Ready in 50 min, serves 6.

Curated byAditya Nair🇮🇳

Calories

655kcal

Estimated Cost

₹325-475

Carbs82g

Protein33g

Fats22g

Servings Scaler

Instructions

11 steps

1
To begin making the Kerala Special Mambazha Puliserry recipe, first heat a heavy bottomed pan with 2 cups of water
2
Add the mangoes, green chillies and cook covered for 10 to 15 minutes over low flame
mango (ripe)(4)green chillies - sliced lengthwise(2)red chilli powder(1 teaspoon)dry red chilli - cut into halves(2)
3
You can optionally squeeze out some pulp to make a gravy
4
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
mango (ripe)(4)fresh coconut - grated(1 cup)cumin seeds (jeera)(1 teaspoon)turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1 teaspoon)coconut oil(2 teaspoon)mustard seeds(1/2 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon)dry red chilli - cut into halves(2)
5
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
mango (ripe)(4)
6
Now add the whisked curd and give the Mambazha Puliserry a brisk boil and turn off the heat
curd (dahi / yogurt) - whisked(1 cup)
7
Check the salt and spices and adjust accordingly
salt - to taste
8
Heat a tadka pan with coconut oil over medium heat; add the mustard seeds, methi seeds and allow them to crackle
fresh coconut - grated(1 cup)cumin seeds (jeera)(1 teaspoon)coconut oil(2 teaspoon)mustard seeds(1/2 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon)
9
Add the dry red chillies and the curry leaves and stir fry for a few seconds
green chillies - sliced lengthwise(2)red chilli powder(1 teaspoon)dry red chilli - cut into halves(2)sprig curry leaves(1)
10
Pour the tempering over the Mambazha Puliserry and transfer to a serving bowl and serve hot
11
Serve Kerala Special Mambazha Puliserry with hot Steamed Rice and Elai Vadam for a delicious weekday meal

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Recipe Source: archanaskitchen.com

Kerala RecipesLunchVegetarian

Kerala Special Mambazha Puliserry Recipe

A vegetarian Kerala Recipes recipe with mango (ripe), green chillies - sliced lengthwise, curd (dahi / yogurt) - whisked. Ready in 50 min, serves 6.

Curated byAditya Nair🇮🇳

Cook Time50 min

Calories

655kcal

Est. Cost₹325-₹475

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

82g(50%)

Protein

33g(20%)

Fats

22g(30%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

11 steps

1
To begin making the Kerala Special Mambazha Puliserry recipe, first heat a heavy bottomed pan with 2 cups of water
2
Add the mangoes, green chillies and cook covered for 10 to 15 minutes over low flame
mango (ripe)(4)green chillies - sliced lengthwise(2)red chilli powder(1 teaspoon)dry red chilli - cut into halves(2)
3
You can optionally squeeze out some pulp to make a gravy
4
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
mango (ripe)(4)fresh coconut - grated(1 cup)cumin seeds (jeera)(1 teaspoon)turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1 teaspoon)coconut oil(2 teaspoon)mustard seeds(1/2 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon)dry red chilli - cut into halves(2)
5
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
mango (ripe)(4)
6
Now add the whisked curd and give the Mambazha Puliserry a brisk boil and turn off the heat
curd (dahi / yogurt) - whisked(1 cup)
7
Check the salt and spices and adjust accordingly
salt - to taste
8
Heat a tadka pan with coconut oil over medium heat; add the mustard seeds, methi seeds and allow them to crackle
fresh coconut - grated(1 cup)cumin seeds (jeera)(1 teaspoon)coconut oil(2 teaspoon)mustard seeds(1/2 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon)
9
Add the dry red chillies and the curry leaves and stir fry for a few seconds
green chillies - sliced lengthwise(2)red chilli powder(1 teaspoon)dry red chilli - cut into halves(2)sprig curry leaves(1)
10
Pour the tempering over the Mambazha Puliserry and transfer to a serving bowl and serve hot
11
Serve Kerala Special Mambazha Puliserry with hot Steamed Rice and Elai Vadam for a delicious weekday meal