Tuesday, 23 October 2012

Ripe Mango Pullissery


1.       Ripe Mango – 1 cup, chopped
2.       Turmeric – ¼ tsp
3.       Salt – to taste
4.       Green chilli -1
5.       Water – for cooking

Chop the ripe mango into one inch cubes. Cook the mango pieces with salt, turmeric and slit green chillies.

6.       Grated coconut – 1 cup
7.       Cumin seeds – ½ tsp
8.       Turmeric – ¼ tsp
9.       Green chilli - 2

Grind coconut with other ingredients, adding a little water, to make a smooth paste. Add this to the cooked mango pieces. Mix well. Cook on low flame for a few minutes.

10.   Thick curd – 2 cups

Add beaten curd and cook on low flame for a minute. Do not boil. Take off the fire.

11.   Coconut oil
12.   Mustard seeds
13.   Fenugreek seeds
14.   Shallots
15.   Curry leaves
16.   Dry red chillies
17.   Asafoetida

Heat the coconut oil. Add mustard seeds and then the fenugreek seeds. Add remaining ingredients and saute. Pour this over the pulliserry. Serve hot with rice.

Grandma’s Secret Tips:

  • Do not boil the curd. Use minimum amount of water for cooking. The gravy should have a certain thickness of consistency, but still easily flowing.
  • The addition of asafoetida is a must.
  • The tempering coconut oil controls the flavor of the curry, so be careful not to get it burned.
  • A pinch of powdered roasted fenugreek powder can be added if you dislike biting the fenugreek seeds.
  • Raw rice can be added to the tempering oil for an additional crunch.
  • The difference between pulliserry and pachadi: Pachadi is white in colour with thin short juliennes of vegetable in very thick gravy. Pacchadi has mustard seeds ground along with the coconut. The gravy basically coats the numerous pieces of vegetable. Pullissery has more flowing yellow gravy with a few cubes of vegetable floating in it. 

Other similar recipes:

Cucumber pullissery
Banana pullissery
Pineapple pullissery

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