Mango Kadhli | Mambazha Pulisserry Recipe | Mambalam Pulisseri | Mango Buttermilk Stew
Mango Kadhli | Mambazha Pulisserry Recipe | Mambalam Pulisseri | Mango Buttermilk Stew - This is a summer special recipe for a delicious Mango Buttermilk Stew made in Kerala style. Here is a detailed recipe with images and a video.
Pulisseri is nothing but Buttermilk Stew which is called Kadi in north India. Kerala has many kinds of nice Pulisseris but this Mango Pulissery is a must taste, especially in summers.
Telugus anyway like to eat Mangoes with Curd Rice. This is also similar but has six different tastes. A meal that is finished with this Mambalam Pulissery is a fully satisfying, happy meal.
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Tips
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Squeeze the juice of the Mangoes. Leave the juice that is sticking to the seed.
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Add Salt and Mirchi as per the sweetness of th Mango. As a matter of fact, this Puliserri has a balanced taste.
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As the Mango I had was very sweet, I added the juice of ½ a lemon. But this is completely optional. If you do not like sour taste or the Curd is too sour, Lemon Juice is not needed.
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When the Curd is added, the flame should be totally reduced and you should keep stirring until the Curd totally dissolves in the Puliserri mixture. Then the curd won't break up into flakes.
Mango Kadhli | Mambazha Pulisserry Recipe | Mambalam Pulisseri | Mango Buttermilk Stew - Recipe Video
Mango Kadhli | Mambazha Pulisserry Recipe | Mambalam Pulisseri | Mango Buttermilk Stew
Ingredients
- 2 Ripe mangoes
- 1/2 cup Raw Coconut
- 1/2 tsp Pepper
- 1 tsp Cumin Seeds
- 2 Sprigs Curry Leaves
- Salt
- 300 ml Water
- 1/2 tsp Mirchi Powder
- 1.5 tbsp Green Chilli paste
- Turmeric – a pinch
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For seasoning
- 2 tsp Coconut Oil/Groundnut Oil
- 2 Pinches Fenugreek Seeds
- 1 tsp Mustard Seeds
- 2 Red Chillies
- 1 Sprig Curry Leaves
- Asafoetida – A pinch
Instructions
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Add Coconut, Pepper and Cumin Seeds to a mixie and make a smooth paste.
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Squeeze the juice out of the Mangoes.
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Add the Coconut Paste, Mango Juice and the rest of the ingredients to a big vessel in which we usually make Sambar, and let it boil once on medium flame.
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Once the mixture boils, add whisked Curd, reduce the flame and keep stirring until the Curd gets fully mixed in the Pulissery. You should boil it once after mixing in the Curd.
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Fry all the ingredients for the seasoning and mix in the Pulissery.
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It tastes great with Rice.
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