How to make… Mango pulissery

An easy to make dish from the fruit of the season

May 16, 2013 04:54 pm | Updated November 17, 2021 12:24 pm IST

Mango pulissery

Mango pulissery

I learnt this traditional recipe from my mother. This dish is made during all festivals in Kerala.

What you need

Mangoes, rice, medium-sized: 6

Coconut, medium-sized: 1

Tumeric powder - 1/4 tsp

Chilli powder - 1/2 tsp

Red chillies – 4

Sour buttermilk - 1 cup

Fenugreek powder - 1/4 tsp

Curry leaves – a few

Salt – to taste

Oil – for tempering

Mustard seeds - 1/2 tsp

Cooking instructions

Grate the coconut and grind adding red chillies. Set aside.

Peel the mangoes and squeeze the extract into a utensil. Pour water if required and boil the extract. Add turmeric powder, chilli powder and salt. When the extract is done, add the coconut mixture, stir well. Let boil for two minutes and switch off the stove. Add the buttermilk and stir well.

For tempering

Pour oil, add mustard seeds and one red chilli. When the mustard splutters add fenugreek powder and curry leaves and pour this in the mango mix. Delicious mango pulissery is ready.

Lakshmi Ganapathy loves music, gardening and travelling.

0 / 0
Sign in to unlock member-only benefits!
  • Access 10 free stories every month
  • Save stories to read later
  • Access to comment on every story
  • Sign-up/manage your newsletter subscriptions with a single click
  • Get notified by email for early access to discounts & offers on our products
Sign in

Comments

Comments have to be in English, and in full sentences. They cannot be abusive or personal. Please abide by our community guidelines for posting your comments.

We have migrated to a new commenting platform. If you are already a registered user of The Hindu and logged in, you may continue to engage with our articles. If you do not have an account please register and login to post comments. Users can access their older comments by logging into their accounts on Vuukle.