Sunday, July 12, 2015

Mampazha pulisseri and Pachadi (Yogurt-coconut based Mango curries)

Mangoes are one of my favorites among fruits. They remind me about the summer holidays when dad used to bring sack full of ripe mangoes. There were times when we would eat ten mangoes in one sitting. In India we have many varities of mangoes. Each one of them has a unique taste, smell and color. It is also widely used in cuisine. Raw mangoes are used in   pickles, side dishes, chutneys or may be eaten raw with salt and chili powder. Ripe mangoes can be used in making jams, sorbet, ice creams, smoothies, juices or curries.  There are so many ways of eating them that you can never get tired of it. Ripe/semi ripe mangoes in curries are one of the delicious ways to consume this versatile fruit. Today I am going to share with you two such recipes passed on to me by my mom. These are always a part of the traditional onam/vishu/wedding sadhya. Preparation of these two dishes is almost similar with very slight variations.

Mampazha pulisseri

Mangoes, ripe/semi ripe- 1 medium, roughly chopped into chunks
Coconut grated- 1/2 cup
Green Chilies- 2 (or as required)
Cumin- 1/2 tsp
Fenugreek seeds- 1 tsp
Turmeric Powder - 1/4 tsp + a pinch
Curd-   1 ½ cups

Coconut Oil- 1 tbsp
Mustard seeds- 1 tsp
Red chilies- 2 broken
Curry leaves – a few

Wash and cut the mango into chunky pieces. Add water to cover it, a pinch of turmeric powder and salt. Cook till the mango is done. Grind the coconut with green chilies, cumin, fenugreek and turmeric powder. Add this paste to the cooked mangoes and bring to a boil.  Add whisked curd. Allow it to get heated through but do not allow it to boil. Season with mustard, red chilies and curry leaves. Serve with rice. 

Mampazha pachadi

Ripe Mangoes - 1
Turmeric powder - 1/2 tsp
Grated coconut - 1/4 cup +1 tbsp
Dried Red Chilies - 2
Salt - to taste
Curd- ½ cup
Mustard- 1tsp

Coconut Oil - 1 tsp
Mustard seeds - 1 tsp
Red chilies- 2 broken
Curry leaves – a few

Wash the mangoes and cut them into bite sized pieces and the seed with flesh around. Cook it in a pan with the water, turmeric and salt. Grind the coconut with red chillies and a little water to fine paste. Add the paste to the cooked mango. Adjust salt and add yogurt. Take it off the pan and add one tsp of crushed mustard. Season with mustard seeds, curry leaves and red chilies. Finally add a tbsp of coconut fried to a golden brown.

1. Mango can be peeled or not as per your liking.
2. Every person has a different way of preparing these two dishes. 
3. Raw mangoes can also be used to make pachadi.  
4. Whisking/beating the curd before adding to the curry prevents it from curdling. Of
    course you should take care as to not boil the curry after adding curd.
5. Adding fried coconut at te end is optional in pachadi.


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