Mambazha Pulissery / Mambazha Morkuzhambu – Yoghurt Curry with Ripe Mangoes
I absolutely adore mangoes. I wait every year for mango season, and go berserk eating tons of them everyday until I get a tummy ache from eating too many mangoes, and then I repeat the same thing again the following year ! Zero lessons learnt, and soo worth it 😀
- Ripe mangoes – 2 big, peeled and chopped into big chunks (use Alphonso for best results – I used Banganapalli, and they were okay as well)
- Yoghurt, thick – 1.5 cups (fresh is preferable, a little sour is fine)
- Asafoetida – a pinch
- Turmeric powder – 1/2 tsp
- Oil – 3 tsp
- Mustard – 1/4 tsp
- Curry leaves – 6 or 7
- Salt and sugar to taste
- Fresh grated Coconut – 1/2 cup
- Green chillies – 2 or 3, big (you could also use dry red chillies, same qty)
- Cumin – 1 tsp
- Ginger – 1 inch piece
- Heat some oil in a pan. Once oil is hot enough, add mustard seeds and curry leaves and wait for them to splutter.
- Add asafoetida into the oil and mix for a second.
- Add your chopped mangoes into the oil. Immediately top it up with some water (just enough to cover the mangoes). Add 1/2 tsp of sugar and 1/4 tsp of salt, turmeric. Gently mix.
- Turn down your flame to a low sim and let this simmer for about 5 minutes. Again, this time can vary more or less depending on your mangoes – based on how sweet and ripe they are. You just need to make the mangoes tender, no need to cook through. It took me about 5 minutes.
- While the mangoes are simmering, get your ‘to grind’ ingredients and pulse them into a smooth consistency in your mixer, using water a little at a time. Do not use too much water as it may turn your curry watery.
- Dip your yoghurt into a bowl. Whisk well to remove any lumps.
- Add the ground mixture to the yoghurt and whisk well to combine.
- Add this mixture to the simmering mangoes. Adjust for salt and sugar as per your taste.
- The curry needs to just be on simmer for 1-2 mins. Switch off the stove.
- Serve hot with steamed rice or chapatti.
- Do not boil any yoghurt-based gravies, as the mixture will curdle and split. We do not want that. Always cook on low flame to simmer.
- The color of your curry largely depends on the type of mangoes used, and turmeric powder quantity. Make it when mangoes are in season. Alphonso mangoes will generally impart a brighter yellow/orange color.
- This curry is sweet/sour in nature, and is excellent even the next day (store in refrigerator).
Categories: South Indian