Home FestivalOnam Mambazha Pulusherry

Mambazha Pulusherry

Published under: Onam

Ripe Mango – 4 (small) cut in to pieces
Turmeric Powder – tsp
Sugar – 3 tsp
Jeera – 1 tsp
Green Chili – 4 nos.
Grated Coconut – cup
Yogurt – cup
Mustard Seeds – 1 tsp
Few Curry Leaves
Methi Seeds – tsp
Dried Red Chili – 2 nos.
Oil – 1 tsp
Salt to taste

Put mango pieces in a vessel. Add turmeric powder, sugar and salt, 1/2 glass water and bring to boil.
When the water evaporates (around hr in medium flame), pour the coconut, jeera and green chili paste.
After this boils pour the yogurt into it. Make sure the yogurt is lump free.
Mix very well once the yogurt is poured at a low flame.
Wait till it boils on a low flame and then remove from flame.
In a pan fry mustard seeds, methi seeds, red chili and curry leaves.
Pour this over the earlier prepared curry and serve hot.

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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