This sweet and sour version of pulissery will have you licking your fingers!
5 ripe mangoes (peeled)
6 bird eye chillies
½ tsp turmeric powder
½ coconut (grated)
½ tsp cumin
5-6 garlic cloves
½ litres curd
Coconut oil as required
Heat oil in a pan
Add the mangoes, bird eye chillies, and turmeric powder
Grind grated coconut, cumin, and garlic into a fine paste
Add this paste into cooked mangoes
Add the curd after the mango-coconut mixture cools down
Heat oil in a pan and add some mustard seeds
When the mustard seeds splutter, add fenugreek seeds, dried chillies, and curry leaves
Pour this tempering over the dish
Note: Sautéing the mangoes in coconut oil enhances the taste of the dish, than cooking it in water.
Ripened jackfruit bulbs too can be used instead of mangoes
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