Mambazha Morkootan or Pulissery
A festive and seasonal spicy, sweet and sour curry from the South Indian state of Kerala made of ripe mangoes, yogurt and coconut.
For the Curry :
- 6 Chandrakaaran mangoes or 2 large ripe mangoes
- 1 gram tsp Bengallentils dal
- 1/2 cup fresh grated coconut
- 2-3 green chillies according to desired spice levels
- 1 tsp cumin seeds
- 1 cup slightly sour yogurt
- 1/2 tsp turmeric powder
- salt to taste
- 1 tbsp powdered jaggery or brown sugar
For Tempering :
- 2 tsps coconut oil
- 1 tsp mustard seeds
- 1 tsp fenugreek seeds
- 1-2 dried red chillies I use less spicy Kashmiri chillies
- 1 sprig curry leaves
Make the Curry :
If using small Chandrakaaran mangoes, peel the skin off the mangoes and use them whole. If using other mangoes, keep the skin. Cut the mangoes into largish pieces about 2.5-inches each.
Grind the coconut, Bengal gram lentils, green chillies and cumin seeds into a fine paste adding a little water. Keep aside. Lightly whisk the yogurt till well blended.
Put the mangoes (or pieces) in about 1 to 1.5 cups of water, enough to just about cover the mango/ mango pieces. Add the turmeric powder and salt to taste. Bring to a boil, then turn down the heat and simmer until the mangoes are cooked but not falling apart.
Add the coconut paste once the mangoes are done. Mix well and add the whisked yogurt and jaggery or brown sugar. Stir it in till smooth and turn off the heat as soon as the yogurt mixture comes to a boil. Cooking the curry too much beyond this point could cause the yoghurt to split. It also loses flavour.
Add the Tempering:
Heat the 2 tsps oil, add the mustard seeds and allow to splutter. Add the red chillies, the fenugreek seeds and curry leaves. Mix well and immediately take off the heat or the chillies and fenugreek seeds would get burnt. Pour into the Morkootan/ Pulissery right away. This tempering is best done just before serving. The Pulissery is ready to be served.