Pulissery is that sweet and sour delight that is served right in the middle of a Kerala sadya. It is thicker than usual gravies, but not as thick as Kalan. Pulissery is often made with a ripe fruit or vegetable added to it, making the sweetness pair well with the sourness of the yoghurt. This Vishu, let's try out a seasonal variant – mambazha pulissery made with ripe 'nadan' (locally grown variety) mangoes. Check out the recipe here.

Ingredients
8 ripe mangoes
1 cup grated coconut
4 green chillies
1 cup yoghurt
½ tsp turmeric powder
¼ tsp chilli powder
½ tsp cumin seeds
½ tsp pepper corns
1 cup water
1 tsp mustard seeds
¼ tsp fenugreek seeds
4 dried chillies
Jaggery as required
Curry leaves
Coconut oil
Preparation
Peel the skin off the ripe mangoes
Cook the mangoes with turmeric powder, chilli powder, 2 green chillies, salt, curry leaves and 1 cup water
Meanwhile, take grated coconut, yoghurt, 2 green chillies, cumin seeds and pepper corns in a mixer jar
Blend into smooth paste
Add jaggery into the cooked mangoes
Now add the coconut mixture too
Mix well
Take the dish off the stove when the gravy begins to boil
Heat coconut oil in a pan
Splutter mustard seeds, fenugreek seeds, dried chillies and curry leaves
Add this tempering into the dish
Delicious ripe mango pulissery is ready!

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