Sunday, October 17, 2010

Mambhazha Pulissery (Mango-Coconut-Yogurt dish)

  • 3 large ripe mangoes, cut into 2" long pieces
  • ¼ tsp turmeric powder
  • 1-2 tsp chili powder
  • salt to taste
  • 1½ cup coconut (unsweetened), finely ground
  • 2 cups yogurt, whisked
  • 1 tbsp chana dal
  • ½ tsp urad dal
  • ¼ tsp cumin seeds (jeera)
  • ¼ tsp asafoetida (hing)
  • 6 dry red chili (cayenne pepper)
  • 1¼ tsp fenugreek seeds (methi)
  • 2-4 tsp oil
  • ¼ tsp black mustard seeds
  • 3 sprigs curry leaves, to taste
  1. Heat oil and fry chana dal, urad dal, cumin seeds, asafoetida, 4 red chili, 1 tsp fenugreek seeds, and 2 sprigs curry leaves on medium heat until lightly browned.  Fry each separately since frying time varies for each one. Grind to a fine powder and set aside.
  2. Cook mango in 3 cups water with turmeric powder, chili powder and salt. Add coconut and ground spice mix, heat to boil and simmer for 5 min.
  3. Add whisked yogurt, stir well and when mixture starts boiling, turn off heat.
  4. Heat oil in a sauce pan, add mustard seeds and cover the pan.  When the seeds are done popping, add ¼ tsp fenugreek seeds, red chili, stir for 15 sec. and pour into the mango dish.
  5. Garnish with curry leaves.
Serves 6-8

Replace ripe mangoes with 3 cups squash, cut into 2" long pieces. After squash gets cooked, add 1 cup mango pulp along with coconut and ground spice mix.

Spice mix can be prepared in advance and stored in the freezer for up to 6 months.

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