There are different varieties of mangoes. Small,sweet mangoes with fibers and soft to touch when ripe ,are suitable for making this curry. This can be served, as one of the side dishes ,in a vegetarian meal.
Ingredients:
Very ripe mangoes - 2-3
Onion -1
Green chilly -1
Grated coconut - 1/2 c
Roasted cumin seed powder -1/4 t
Turmeric powder - 1/4 t
Garlic - 2-3 cloves
Salt - to taste.
Yogurt - 1 T(optional)
For Garnishing;
Mustard seeds - 1/2 tsp
Shallots - 1-2
Red chilly - 1
Cooking oil - 1 T
Curry leaves - a few
Method :
Peel the mangoes ,slice the onion and slit the green chilly.
Put the mangoes ,onion ,green chilly ,turmeric powder and salt in a pot , add 3/4 cup of water and cook for 5-7 mins.
Grind the coconut into a paste.
When the mangoes are cooked, add coconut paste,chopped garlic and powdered cumin and heat well.
Chop the shallots finely and cut the red chilly into 3-4 pieces.
Heat the oil in a shallow frying pan, add mustard seeds and pieces of red chilly.
When the mustard seeds burst,add finely chopped shallots and let it become brown.
Finely add the curry leaves also into the hot oil and remove this from fire and pour it over the Mango Pulissery.
Lastly,If the mangoes are too sweet, add 1 table spoon yogurt if needed.
While eating with rice ,mangoes can be squeezed and used along with the gravy.
