Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, mambhazha pulliserry (sweet mango in coconut and yoghurt sauce). One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Mambhazha Pulliserry (Sweet Mango in Coconut and yoghurt sauce) is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. They are nice and they look wonderful. Mambhazha Pulliserry (Sweet Mango in Coconut and yoghurt sauce) is something which I’ve loved my entire life.
Mambazha Kalan -Pulissery is a sweet and sour curry simmered in yogurt and coconut gravy. Traditionally this recipe made using ripe nattu manga, a special variety of mango having a unique smell and small in size. Ripe mangoes are been cooked in its own juice, which makes the curry so special.
To begin with this recipe, we must first prepare a few components. You can cook mambhazha pulliserry (sweet mango in coconut and yoghurt sauce) using 15 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Mambhazha Pulliserry (Sweet Mango in Coconut and yoghurt sauce):
- Take 2 Mango Sweet
- Get 2 Cups water
- Prepare 3/4 Cup Coconut Grated
- Take 1 Cup Yoghurt
- Get 1/4 Teaspoon Mustard seeds
- Get 1 Green chilli
- Take 1/2 Teaspoon Turmeric Powder
- Prepare to taste salt
- Prepare 1 Tablespoon Coconut Oil
- Prepare 1/2 Teaspoon Mustard Seeds
- Prepare Pinch Fenugreek Roasted Powder
- Make ready 4 Shallots
- Get 2 red chilli Dried
- Prepare curry leaves
- Prepare 1/4 Teaspoon red chilli powder
See more ideas about Mango recipes, Recipes, Indian food recipes. · Delicious as sweet and spicy spread or dipping sauce and wonderful added to your curry sauces! An Indian relish made by cooking raw mangoes and jaggery. It goes great with everyday Indian meals like dal rice, khichdi. Loaded Sweet Potatoes with Ground Turkey, Mushrooms and Spinach.
Instructions to make Mambhazha Pulliserry (Sweet Mango in Coconut and yoghurt sauce):
- Wash mango and peel the skin.
- In a saucepan, add 2 cups of water, peeled whole mangos, turmeric powder and salt.
- Cook till the mango becomes soft.
- Grind grated coconut, mustard seeds and green chilli into a fine paste.
- Add this paste to the cooked mango.
- Keep the saucepan covered for 10 minutes in low flame, till the coconut paste cooks through.
- Beat the yoghurt in a mixer, so that there are no lumps in it.
- Add this to cooked mango and coconut sauce and after 3 minutes turn the stove off, and stir for few more minutes, to prevent curdling of yoghurt.
- FOR SEASONING :In a frying pan heat oil and add mustard seeds, wait for the seeds to crack and then add slices of shallots, curry leaves and red chilli.
- When the shallots becomes brown, add chilli powder and fenugreek powder and turn off the stove.
- Pour this on to prepared curry.
Both fresh coconut and desiccated coconut can be substituted for each other in most recipes. If using fresh coconut for any sweet in place of desiccated coconut, then you can roast the coconut in You can also use canned, but the fresh taste and flavors go very well in a dessert. After trying a pot of super creamy, slightly tangy coconut yogurt from the supermarket, I started to wonder how it was made — and if I could make it myself. A bit of research and experimentation later, I discovered it's not hard at all! They are the red tone mangoes in the photo below with the tinge of green.
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