Ripe Mango Curry or simply mango curry recipe is today's special dish. The traditional name is "Mambazha Pulissery". 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, and 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 ways to keep the kids in touch with our traditions staying away from their homeland. 'Neyappam' is one of the main dishes that is made during this festival and I posted the recipe for 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.
How to make Ripe Mango Curry?
Ripe Mango curry is 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!
A traditional and delicious sweet and sour ripe mango curry cooked in yogurt and coconut gravy usually made on festivals and goes well with rice.
- 2 mangoes ripe peeled and cut into 1 inch
- 3 green chilies
- 3 cups yogurt
- 2 cups shredded coconut
- 1 tsp red chilly powder
- ½ tsp turmeric powder
- 1 tsp cumin seeds
- 1 spig curry leaves
- 1 tsp mustard seeds
- 1 dried red chilies
- ¼ tsp fenugreek seeds
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Take a deep bottomed pan or clay pot and boil 2 cups water with green chilies and cut mangoes
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Add the turmeric and chilly powder and salt to taste
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Keep cooking till the mangoes are well cooked
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Grind coconut with yogurt and cumin seeds
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Reduce flame and add the ground coconut and take care that it does not curdle.
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Add the curry leaves. Switch off flame
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Temper with mustard, fenugreek, dry red chilies, and curry leaves.
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Enjoy with Rice! It is an absolutely
Fantastic post!
Looking forward to your sadya recipes!
Thank you so much Megala!
Oh what a delicious spread! Beautiful post!
Thank you so much!
Nice
Thank you!
Ripe mango curry sounds delish. Vishu was well spent cooking and eating I can see 🙂 Banana leaves thrill me too. They are common in Calcutta during special occasions. Funny how I used to find them not so special as a child and now I love the very ethos of it.
Ha ha , yes am yet to get over the guilt of the eating part 🙂 happy to hear you love the banana leaves as well , good for food photography as well ..brings out the colors of the food 🙂
Oh yes they look great for food photography. It is good to live it up once in a while. Carpe diem and all that, girl x
Agree! Thank you Dippy-Dotty girl!
What a feast! yum!
Thank you so much!
what a lovely festival spread! the banana leaves make it look so special. Happy Vishu!
Thank you Liz!
very nice post.Pulissery my favourite dish
Thank you so much!
OMG how did I even miss this post. Look at the lovely food spread out. So colorful and yummy
Thank you so much Pooja, appreciate it!