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Mampazha pulissery


  • 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.


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