- Ripe mango: 3 nos (Remove the skin and chop into small pieces, use seeds also)
- Green chili: 5 to 6 nos (Slice green chili length wise)
- Cumin seeds:1/2 tbs
- Turmeric powder:1/2 tbs
- Red chili powder: 1/2 tbs
- Curd:1 cup
- Mustard: 1tbs
- Oil: 2 tbs
- Salt: as needed
- fenugreek : 1/8 tbs
- Sugar: 1tbs
- Red chili :3 nos
- Coconut: 1/2 coconut (grated)
Coconut paste: Using a mixer make a paste of cumin seeds and grated coconut. Make a thick paste of it.
In a cooker or vessel pour 1/2 glass water, mango pieces , green chilies, turmeric powder, Red chili powder and required salt, cook it well. Once get cooked add coconut paste and 1tbs sugar now, cook for 4 to 5 minutes. Once get cooked ( bubbles formed) add 1 cup of curd into it. mix it well and off the flame. no need to cook after adding curd.
In a pan add 1 table spoon of oil, once hot add the mustard, 2 red chilies, fenugreek seeds and 2 stems of curry leaves fry it well and add into cooked pachadi .
Tasty sweety mambazha pulissery ready.