Mango Pulissery/Manga pulissery

Ingredients

Ripe mangoes - 4 Nos.

Turmeric powder - 1 tsp

Chilli powder - 1/2 tsp

Water - 2 cups

Curd - 2 cups

Water - 1/2 cup

Salt 

Coconut oil

Curry leaves

To Grind

Grated coconut - 1 cup

Cumin seeds - 1/4 tsp

Green chillies - 2 Nos.

For Tempering

Mustard seeds - 1 tsp

Dry red chillies - 2 Nos.

Curry leaves

Fenugreek seeds

Method

Peel the skin off mangoes, gently mash them with your fingers. Add turmeric powder, chilli powder, water, and salt. Cook well. 

Grind grated coconut, cumin seeds, and green chilli to a smooth paste.  

Add the smooth ground paste to the cooked mangoes, along with curd and 1/2 cup of water (if you think the curry is too thick, add enough water to get the desired consistency ). Stir occasionally. When it is about to boil, switch off the stove. 

Heat coconut oil in a pan, splutter mustard seeds, fenugreek seeds, add red chillies, and curry leaves. Pour this above the prepared curry.