My main aim when I started blogging was to connect to fellow foodie blogger, get to know them, learn knew dishes and to have a good time. I am sure in the blogging journey all of us would have been lucky to have many friends and connect with them. One of such versatile food blogger and friend is Anu Yalo of Taste Bud, She very gladly accepted my invitation to do a guest post for me.
You can follow Anu at
FaceBook – https://www.facebook.com/TASTYINDIANCUISINE/
Pintrest – https://www.pinterest.com/anuyalo/
Google+ – https://plus.google.com/+AnuYalo/posts
Anu is a very warm and charming personality which is aptly reflected in her blog, Taste bud. If you have not check out her recipes yet do have a look. She specialise in Kerala cuisine. Her Masala Idly is a hit at my Home, from the time I have learned it we have it at least once a week for breakfast. Thanks dear for accepting my invitation and sharing Mambazha Pulissery recipe. I myself cannot wait to try it out. Personally I would love to try the combination of Ripe mango and Coconut.
Over to Anu
Mambazha Pulissery – A guest post for Rhythm
It’s the first time I’m doing a guest post in my blog. I got some invitations before but then i was not confident to do it. When Rhythm of ‘https://ritzflavours.wordpress.com/‘ asked me about a guest post i was confused what post i have to make and when I have to do it. Also I have to do some vegetarian recipe too. After so many thoughts i decided to do it right now .I am sure everyone will like and try this recipe.
Thanks a lot Rhythm dear and I’m very excited too. She doesnt need any introduction, you all might be knowing her blog well. Lot of fabulous dishes are there in her finger tips. So please check out her yummylicious recipes.
Mambazha pulissery is a sweet and sour curry made of yogurt and coconut gravy. Ripe mangoes are cooked in its own juice, which makes the curry so special. Traditionally small full mangoes,’nattu manga’ are used for this. Here I have used big mangoes. Pulissery can be prepared with Pineapple,Ash gourd etc. This is also a popular Kerala cuisine and a part of the ‘sadya’ menu. Since this is the season of mangoes, you can give it a try.
Hop over to Rhythm’s place to see the recipe.
- Ripe Mango – 1
- Curd – 1/2 cup
- Mustard seeds – 1/2 teaspoon
- Red Chilli – 1
- Curry Leaves – a sprig
- Grated Coconut – 1/2 cup
- Green Chilli – 1
- Cumin seeds – 1/4 tsp
- Turmeric powder – a pinch
- Red Chilli powder – 1/2 tsp
1.Grind together coconut,green chilly,cumin seeds,turmeric and chilly powder with little water to a semi fine paste, keep it aside.
2.Peel off the skin of mango and chop them into medium sized pieces.Take a pan add chopped mangoes along with 1/4 cup water and salt.
3.Let the mangoes turn soft but make sure its not mushy.Now add coconut paste and cook in low flame for 5 minutes until raw smell of coconut mixture leaves, add required salt.
4.Whisk the curd without adding water and add little by little and keep stirring to avoid curdling.Keep in low flame and mix well until the mangoes nicely blends along with curd.
5.In a pan heat oil,splutter mustard and add dried red chilly,curry leaves and saute for a while.Add this seasoning to the curry and give a quick stir and switch off.