Photo: Medhi jyoti · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Lunch

Pulissery with Ripe Mango

Traditional 136. Pulissery with Ripe Mango recipe

🧺 Ingredients

• 400g ripe mango, cubed
• 250g yogurt, whisked
• 100g grated fresh coconut
• 150ml water
• 2 green chilies, chopped
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 8-10 curry leaves
• 1/4 tsp fenugreek seeds
• 40g shallots, sliced
• Salt to taste

👩‍🍳 How to make Pulissery with Ripe Mango

1. Prepare mango (5 mins, no heat): Select ripe mango (soft when pressed at stem), peel, cube into 1.5cm pieces. Measure 400g. Visual: cubes should be soft, slightly translucent.
2. Prepare coconut paste (2 mins, no heat): Grind coconut, cumin seeds, green chilies with 50ml water to smooth paste. Visual: creamy, no grit visible.
3. Mix yogurt (1 min, no heat): Whisk yogurt with 100ml water, turmeric, salt until smooth. Visual: consistency like buttermilk.
4. Combine ingredients (5 mins, low heat 130°C): Add coconut paste to 150ml water in heavy-bottomed pan, stir well. Add mango cubes, heat gently. Do NOT cook, just warm through. Visual: mango will soften slightly.
5. Add yogurt (3 mins, low heat 120°C): Slowly pour yogurt mixture while stirring constantly. Heat very gently, do NOT boil. Visual: sauce becomes creamy pale yellow, mango pieces suspended throughout.
6. Temper (1 min, high heat 180°C): Heat coconut oil, add mustard seeds, fenugreek seeds. Crackle well. Add curry leaves, shallots, fry 10 seconds. Visual: seeds pop, shallots turn crispy.
7. Finish (1 min, no heat): Pour entire tempering over pulissery, stir gently. Visual: creamy mango sauce with golden oil droplets.

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