We had a great spring break last week and it was even more special as we got to celebrate ‘Vishu’ , a traditional festival, on 14th April which marks the beginning of our new year !! In Kerala, Vishu is celebrated by bursting firecrackers and enjoying yummy traditional food. The previous night, the deity and worship place of the Lord is decorated with flowers, fruits, coins, vegetables, ornaments. It is considered auspicious and supposed to bring in good luck in the New Year ,if the decorated view is the first sight one sees when one wakes up in the morning (usually around 4 am ).The other highlight is the traditional food ‘Sadya‘ or banquet that is prepared and served which includes many vegetarian dishes . Since it was a holiday weekend , went all out to make most of the items. It is one of the best way to keep the kids in touch with our traditions staying away from homeland. ‘Neyappam‘ is one of the main dishes that is made during this festival and I posted the recipe of that in an earlier post.Here are a few clicks of the ‘Sadya’ . It is usually served on a banana leaf and I was so excited to be able to find fresh banana leaves in the local grocery store this time .
I hope to post each one of the recipes from the sadya in the coming posts and tag them.It will be a long post if I were to type in all of them in one. Today I am posting one of the favorites at home – Ripe Mango curry also called ‘Mambazha Pulissery ‘.This curry is sweet, sour ,tangy and so delicious, it gets all your taste buds alive 🙂 The first time I heard about this recipe I was not sure how a ripe mango can be used in a curry but so glad I tried and it turned out to be absolutely yum! So here you go the recipe details are below .Enjoy 🙂
Ripe Mango curry - Mambazha Pulissery
It is preferable to use very ripe mangoes and not sour ones .Cooking in a Clay pot also enhances the taste of the dish .
- 2 ripe mangoes peeled and cut into 1 inch pieces
- 3 green chillies
- 3 cups yogurt
- 2 cups shredded coconut
- 1 tsp red chilly powder
- 1/2 tsp turmeric powder
- 1 tsp cumin seeds
- 1 sprig curry leaves
- 1 tsp mustard seeds
- 2 dried red chillies
- 1/4 tsp fenugreek seeds
- Take a deep bottomed pan or clay pot and boil 2 cups water with green chillies and cut mangoes
- Add the turmeric and chilly powder and salt to taste
- Keep cooking till the mangoes are well cooked
- Grind coconut with yogurt and cumin seeds
- Reduce flame and add the ground coconut and take care that it does not curdle.
- Add the curry leaves.Switch off flame
- Temper with mustard, fenugreek,dry red chillies and curry leaves.
- Enjoy with Rice ! It is an absolutely yummy dish!!