Mambazha Pulissery (mango curry)

Mambazha Pulissery (mango curry) is a mango dish originally from Kerala. It is prepared with firm ripe mangoes, curd and fresh coconut. Mambazha Pulissery (mango curry) doesn’t take much time for preparation. Just half an hour and a blast of sweet, salty, spicy and sour flavored dish is ready!!

This mango curry is the first savoury dish I have ever cooked with coconut. I like coconut a lot, but only in sweets. In savoury dishes I am content till coconut chutney only.

A few days back my neighbour Subbalaksmi gave me this ripened mango curry dish to taste. I liked the taste and instantly asked for the recipe. But Subbalaksmi told that the recipe belongs to her mother in law and she always gets the ready dish from her. She doesn’t stay very far from our house but due to Corona I was scared to step out.

So, I decided to Google the recipe and my search ended with Foodviva.com. Recipe was quite simple and in half an hour Mambazha Pulissery (Mango curry) was ready. I took the curry to Subbalaksmi’s house for tasting. Both husband and wife gave a big thumbs up and I guess from now onwards I will start liking and cooking some more savoury coconut based dishes.

Some points to remember:

For this dish take firm ripe mangoes, so that while cooking you can have some mango chunks in the curry. If mangoes will be very soft, all chunks will turn into pulp.

Don’t use dry coconut. Fresh coconut gives wonderful authentic flavor to the dish.

Curd should be slightly sour and thick. We don’t want hung curd but it should not be thin as buttermilk.

This dish can be a part of your meals as a side dish or can be relished with plain hot steamed rice.

In the end while tempering,coconut il gives authentic flavour to the dish. But any other variety of oil also can be used.

There are a few more posts on mango dishes in the blog. You can take a look at them also:

Instant Mango Pickle  

Kairie ki loungi (raw mango dish)

Kachhi keiri ka pana/panna (raw mango beverage)

No Churn Mango Ice Cream

Mini Mango Cheesecake (No-Bake)

Mango Shrikhand (curd based dessert)

Ripe Mangoes Gojju/Curry

Ingredients :

1+1/2 cups peeled and chopped firm ripe mangoes

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1/3 cup of water

 

1/3 cup fresh grated coconut

2 green chillies

1/2 tsp cumin seeds

2-3 tbsp water

Salt as per your taste

 

1+1/2 cups thick beaten curd

2 tbsp oil

1/2 tsp tiny mustard seeds

8-10 curry leaves

1/8 tsp asafoetida

2 dry red chillies

Process :

Beat the curd and keep it ready.

Grate fresh coconut, add cumin seeds, green chillies, water and grind it into smooth paste.

Wash, peel and chop firm ripened mangoes.

Heat pan on sim heat and add mangoes, water, turmeric powder and red chilli powder.

Mix everything together and cook for five minutes on sim flame. If mixture is turning too thick and sticking to the pan add 2-3 tbsp of water. Be careful, don’t let the mangoes become completely mushy.

After 5 minutes of cooking mangoes, add coconut paste and salt. Mix it well, keep stirring and let it cook for 2-3 minutes.

After 2- 3 minutes, add beaten curd and keep stirring for a minute otherwise curd will curdle. Switch off flame after a minute.

In a separate pan, heat oil and crackle tiny mustard seeds, asafoetida, curry leaves, dry chillies and instantly pour this into curry. 

Kerala style ripe mango dish Mambazha Puliserry with curd and coconut flavour is ready to be served!

 

Mooli ki bhujiya (sabzi)

Mooli ki Bhujiya sounds as if we are talking about a snack recipe. But when we add leaves and roots of radish together and prepare vegetable (sabzi), it is called Mooli ki bhujiya (sabzi). In North India, radish is available only during winters. But, here in Bangalore, good quality radish is available during summers too.

Initially, around 16 years back when we shifted to Bangalore, it was really difficult to find radish with leaves. Leaves used to be cut and thrown away from radish by the vegetable shop owners. But now in front of my apartment a vegetable vendor sells radish with all the leaves. In fact, whenever I show interest to buy leaves too, the sellers are amused and give me plenty of leaves free of cost. Probably they are relieved that their garbage is being cleaned up by customers!!

This sabzi requires raw radish – so be careful while choosing. Radish will not remain tender when it starts ripening and will not taste good. Remove the stems if they are too thick and attached with the leaves. Use soft leaves and soft raw radish.

I have one more recipe with radish in the blog – if you are interested can take a look…Mooli ka paratha (wheat flour flat bread stuffed with spicy radish)

There are a few more posts on different vegetables in the blog. You can check this link to look at them Vegetables (Curries).

Ingredients

Radish with leaves

Oil 2 tbsp
Tiny mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Asafoetida 1/8 tsp

Red chilli powder 1 tsp
Coriander powder 1 +1/2 tbsp
Turmeric powder 1/2 tsp
Green chillies chopped 2
Salt as per your taste

Process :

Take radish and leaves, wash them nicely in the running water and chop them separately.

Heat oil in a wok and crackle tiny mustard seeds, cumin seeds and asafoetida.

Add chopped radish and leaves along with all spices except salt – mix this nicely and cover for 5 minutes.

When we prepare leafy vegetables, their volume gives an impression of large quantity. But leaves shrink while cooking – so always add salt once the leaves settle down after 5 minutes of cooking.

Now add salt – mix it well and again cover the wok.

Keep on stirring sabzi continually till radish becomes tender and all moisture dries out. Mooli ki Bhujiya (sabzi) is ready!

 

Instant Mango Pickle

This is the first time I tried Instant Mango Pickle (kairie ka achaar). Honestly speaking, this is the first time I have tried any variety of pickle. The idea of trying aam ka achar (mango pickle) was there in my mind this summer, but probably kept postponing because I would be a beginner and that made me hesitant. I love pickles where everything is mixed and kept in achaar ki barni (vessel specifically meant for pickles), tied up with a piece of cloth and each day kept in sun heat for at least 10-12 days till pickle is ready!! As kids we used to be so tempted to taste the pickle but our mom’s strict instructions always kept us away. I love pickles, but I also get throat infections easily, so I was not very keen to try my mom’s recipes for any pickles. One day Manish insisted to try at least Instant Mango Pickle. Last year we had tasted this instant mango pickle through my dear neighbour friend Subbalaksmi who had given me the wonderful recipe of Raw Mango Chutney with Jaggery. Once again I requested her to give me the recipe for pickle and finally I tried a pickle recipe for the first time!

Through this recipe we can prepare pickle in 12 hours if weather is really hot. Nowadays Bangalore is cold because of monsoon, so mine got ready in 24 hours. This is Instant pickle. So once it is ready, we have to keep it in the fridge. How long we can keep it? Don’t worry about that. It is so tasty and easy to prepare that it will be over very soon and there will be a demand to prepare it again!!

Ingredients :

Raw mangoes 2

Rock salt 2 tsp

Turmeric powder 1 +1/2 tsp

Red chilli powder 2 tsp

Oil 2 tbsp

Mustard seeds 1+1/2 tsp

Asafoetida    a pinch

Process :

Wash and cut raw mangoes into 2 pieces, remove the seed, and chop them along with the peel in tiny pieces.

Keep them in a bowl, add rock salt and turmeric powder and mix it nicely. Cover the bowl and keep it  at any safe place in your kitchen till the evening. If you get sunlight in your house, keep the bowl there. Sunlight will help in reducing the time in which mango pieces become soft. In between keep on stirring them for 5-6 times. You might notice some water in the bowl later. Don’t worry about it. If weather is pretty hot, till the evening, raw mango pieces will turn soft. If it is a cold or rainy day, let them soften for whole night also.

In the morning taste mango pieces. If required, add a little more salt along with red chilli powder. Heat oil in a pan, splatter mustard seeds and asafoetida and let this seasoning cool down a bit. Then add in the bowl of raw mango pieces. Mix it well and Instant Mango Pickle is ready!!!

 

Raw Mango Chutney with Jaggery

This recipe of raw mango chutney with jaggery belongs to my very dear neighbour friend Subbalaksmi. Good neighbours are a blessings from God. They are always with you in good and bad times. Around two years back Subbalakshmi introduced me to a new variety of raw magoes ‘omelette mangoes’. These are really big sized mangoes (one mango weighs almost 630 grams) and I have no idea how they got this name. Probably it is some kind of local variety of raw mangoes. Anyways, name really doesn’t  matter. Our dish raw mango chutney with jaggery and its wonderful taste is most important.

A few days back I saw these omelette mangoes in a vegetable shop. I didn’t know how to use them but I bought anyhow. Next day I went to Subbalakshmi and she gave me this sweet ,salty spicy and tangy chutney recipe with jaggery.

Try this recipe If you get omelette mangoes in your area. But I believe any variety of hard raw mangoes will also be just fine.

Take a look at a few more raw mango dishes and chutney in the blog:

Kachhi keiri ka pana/panna (raw mango beverage)

Kairie ki loungi ( raw mango dish)

Tamatar ki chutney (tomato dip)

Coriander Chutney

Ingredients:

Sliced pieces of omelette mango 700 gm

Whole Salem red chillies 18

Oil 3 tbsp

Jaggery powder 175 grams

Salt 1+1/2 tsp

Rasam Powder 4+1/2 tbsp

Turmeric Powder 1 tsp

Tiny mustard seeds 1tsp

Asafoetida 1/8 tsp

Some points to remember :

The above measurements are for 1+1/2 omlette mangoes. If you are using only one omelette mango, then reduce the quantity accordingly.

Salem chillies are not very hot chillies. If you want to use some other variety of chillies, use them, but be careful to reduce the quantity if the other variety of chillies are very hot.

This chutney will last for almost a year in the fridge.

Process:

Wash, peel and cut omelette mangoes in tiny pieces.

Heat oil in a big, broad, heavy bottomed pan and crackle mustard seeds along with asafoetida. Add whole red chillies and turmeric powder.

Add cut pieces of raw mangoes and salt. Mix everything together and cover it. Keep the heat on sim and in between keep on stirring till raw mangoes start turning transparent.

When mangoes start looking transparent, add jaggery and mix it well. Keep on stirring mangoes gently till jaggery melts and gets absorbed in mangoes completely.

Now add rasam powder and mix it well. Keep the heat on sim and keep on stirring gently for five minutes. Taste it, and if you feel salt is required, add as per your taste.

Khatti, meethi, teekhi kachhe aam ki chutney tyaar hai! (Sweet, salty and tangy chutney is ready!).

 

Kairie ki loungi (raw mango dish)

‘Kairie ki loungi’  (raw mango dish) sunte hee muh mei paani aa jaata hai (mouth starts watering after listening to the name of the dish). This dish is prepared with raw mangoes.  Kairie ki loungi is one of my favorite raw mango dishes during summer since childhood. It is a side dish with your regular meals or you can have it with paratha during breakfast.

Sour taste of raw mango is balanced by sugar/jaggery, salt and red chilli powder. Seasoning with fennel seeds gives sweet fragrant flavor. When sugar melts and gets mixed with the rest of the ingredients, the look of the dish and taste reaches to another level altogether!! You have beautiful caramelized raw mango dish which will get over by licking directly from the pan. Oh, I can really write a poem on this!!!

Am I exaggerating too much?? Not at all… Try this recipe and experience the wonderful taste of my favorite raw mango dish ‘Loungi’ during summer!!

The whole credit for this recipe goes to my younger sister Nandini. Amongst the three sisters she is the one who started cooking very early. So her culinary skills are excellent. Last year during my Jaipur trip she prepared loungi and since then I have been waiting for the summer season to get back that wonderful taste!!!

You can check one more post from raw magoes in the blog. It is traditional Indian cool summer beverage Kachhi keiri ka pana/panna (raw mango beverage)

Ingredients :

400 gm kairie (raw mango medium sized peeled and sliced)
2 tbsp oil
1 tsp sauf
1 tsp coriander powder
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1/2 tsp salt or as per your taste( can take a mix of white and black salt)
Water 1/4 cup
1/3 cup Sugar

You can reduce or increase the quantity of salt, sugar and chilli powder as per your preference.

For oil, my preference is mustard oil for its pungent flavor.

Process :

Wash, peel and cut raw mangoes in long pieces. The seed of raw mango is tender. While slicing kairie, the seed will also be sliced. Remove the seed after cutting kairie into pieces.

In a broad pan heat oil and crackle funnel seeds.

Add cut pieces of kairie and rest of the spices, except sugar.

Add water, mix everything and cover the pan.

Raw mango gets cooked very soon – so after a minute keep stirring in between. When the kairie is 80% cooked and needs a few more minutes, add sugar and keep stirring very gently till sugar melts. Switch off heat.

Be careful here – don’t let kairie cook completely before adding sugar. If it is completely cooked, it will become mushy when sugar/jagegery is added. Slight crisp and soft pieces of kairi taste really nice.

Loungi wouldn’t last more than a day, but if you want to save it for the next day to eat it with paratha for breakfast, keep it in the fridge.

 

Malai do pyaaza (onion with milk cream)

Onion cooked with milk cream – sounds a little odd, doesn’t it? But with this combination you will get such a beautiful restaurant-style dish that you will prefer to keep it as the star dish of your dinning table! Apoorva and I named this as ‘Malai do Pyaaza’.

Last year during my Delhi trip my youngest sister Neetu served us this dish. I loved this onion dish as it was not only delicious (fat is always tasty, isn’t it 😂) but the whole preparation took hardly any time and quite effortless.

Try this dish as you don’t have to worry about buying fancy ingredients during this lock-down period. Milk delivery is regular, so we can collect malai. Spices used here are our regularly used ones and are always there in kitchen.

I have a few more gravy based dishes in the blog. If you are interested you can check them also…. Lauki ke kofte ki sabzi (grated bottle gourd dumplings in curry)

Mangodi ki subzi

Dahi waale aaloo (Potatoes with buttermilk)

Gatte Ki Sabzi

Ingredients :

Small size onions 8-9
Oil – 2tbsp
Jeera (cumin) – 1/8 tsp
Rai (tiny mustard seeds) – 1/8 tsp
Hing (asafoetida) – a pinch
Dhania ( coriander) powder – 2 tsp
Haldi (Turmeric) powder – 1/4
Red chilli powder – 1/4
Salt as per your taste
Malai (milk cream) – 1/3 cup
Water – 1 cup

Points to remember :

  1. Onions can be added without giving a cross cut.
  2. If you do decide to make a cross cut, make sure that the cut is not deep, otherwise onions will not remain intact.
  3. Malai is cream of milk which gets collected on top of the milk after boiling. Collect the 3-4 days malai from the milk (keep it in the fridge) and use it.
  4. Can Amul milk cream be used instead of malai? Yes, you can but it doesn’t give exactly the same creamy texture and taste as we get by adding malai.
  5. Keep malai ready by churning it before starting the process.
  6. This dish is full of calories, so physical exercise is a must to burn those calories 😉.

Process :

Peel, wash and cut a cross (not deep) on onions.

Heat oil in cooker and crackle rai, hing and jeera.

Add churned malai and spices and let it cook for two minutes on medium heat. Keep on stirring.

Add onions by keeping the cross side on top and close the lid of the cooker along with weight. Turn off heat after just one whistle.

When the steam of the cooker cools down, open the lid of the cooker and Malai do Pyaaza is ready.

Delicately shift in serving bowl and enjoy the whistles from family members and guests!!