No-Cook Mampazha Pulisseri or Mango Coconut Curd gravy
A wonderfully cool summer dish that celebrates the taste and flavor of the mango season, this dish has been a house favorite for years. This version requires no cooking at all, save the tempering at the end. If you wish it warm, heat it only gently so as not to break the curd.
Ingredients
- 2 large and very ripe mangoes
- ½ coconut grated
- 1 cup of thick yogurt
- ¼ teaspoon turmeric powder
- Salt, to taste
- A little jaggery to balance the sourness of the mango, if necessary
To roast
- 1 teaspoon raw rice
- ½ teaspoon fenugreek or methi seeds
- 1 red chilli (or 1 whole green chilli--add that to the ingredients to grind)
To temper
- 1 tablespoon coconut oil
- 1 broken red chilli
- ½ teaspoon mustard seeds
- ½ teaspoon urad dal
- ½ teaspoon jeera or cumin seeds
- A pinch of hing
- A sprig of curry leaves
Instructions
- Choose good quality mangoes—they should be ripe, flavorful, and sweet. This dish relies heavily on the mango taste, so the better the mango, the better the pulisseri. [If your mangoes are on the raw-side-of-ripe, follow the cooked pulisseri method linked below]
- Peel and chop the flesh or extract pulp by hand. Set aside.
- Dry roast the rice, methi and red chilli (if you’re using the green, add it to the blended ingredients in the third step). Once the rice turns opaque, transfer to the jar of a blender and pulverise to a powder.
- Now add the green chilli and mango pieces/pulp to the rice-methi powder; pulse to combine.
- Add the coconut and pulse again.
- Add the turmeric, salt, and jaggery to taste, followed by the yogurt. You want the sweet of the mango to stand out, but with hints of chilli, the flavor of methi, and the tang of curd enhanced by salt.
- Transfer to a serving dish.
To temper
- Heat the oil in a small tempering pan to almost smoking point, and then add the spices in quick succession: red chilli, mustard, urad dal, jeera, hing, curry leaves.
- Once the curry leaves are crisp, pour this over the pulisseri.
- Serve at room temperature or refrigerate and serve cold—but always with warm sevai or hot rice.