Mampazham Pullisseri ( The Ripe Sweet and Sour Mango Curd Curry)

A Cozy Saturday morning in Coimbatore. Had a light breakfast and was enlisting the tasks of the day in my mind. A surprise call from a childhood friend as a response to my request for information in WhatsApp groups drew my attention. As we caught up on many things one thing mentioned amused me. His question was " Aaj kal cooking ke photos or videos nahi daalta social media mein "? (Nowadays you do not put your cooking photos or videos on social media  ?). I said cooking is a meditative for me but there are reasons I do not share in social media as it looks a bit offbeat now for several reasons. But since he reminded me and as I was about to refresh my skill by trying out a must have must try summer recipe in most of the Malayali Households..Mampazham Pullissery ( The Ripe Mango Curd Sweet and Sour Curry).

Last week had been to our parents house in Kollengode, my village in Palakkad. The mangoes plucked straight from the tree and most suitable for this curry was just what we wanted for this recipe.

It is a slightly sweet, sour, tangy, tongue tickling dozed with slight green chilis simple yet wholesome curry which will touch your soul. The ideal accompaniment is Hot rice with this soulful curry and nice spicy cut mango pickle with hot pappadams.

Ingredients :

1. Nattu Mango (7)

2. Curd 100 gm

3. Green chilis 2 nos

4. Turmeric powder 1 teaspoon 

5. Coconut scrapped - half of one coconut

8. Cumin seeds - 0.5 teaspoon

9. Red chilies 4 no's for paste and 2 for tempering

10. Mustard seeds 0.5 teaspoon

11. Fenugreek seeds 0.5 teaspoon

12. Curry leaves 2 sprigs

Steps:

1.Peel the ripe mangoes ..I have taken 7 now here.

2. Boil with 2 green chillis, salt and 1 teaspoon  turmeric powder and one glass of water.

3. Take a quarter to half coconut scrapped and blend it with cumin seeds and 4 dry red chilies  to form a paste.

4. Once the mangoes are boiled well add the coconut paste.

5. Bring it to a boil.

6. Separately take the sour curd and blend it to a smooth consistency with no water.

7.  Off the flame of the vessel in which the curry is being made.

8. Now add the curd and mix it without breaking the mangoes.

9. Temper it with Fenugreek seeds, mustard seeds, curry leaves and dry red chilies.