An easy to make dish from the fruit of the season

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.