When mangoes are in season, its eaten in all forms . In Kerala .its used in Buttermilk stew , Pachadi and Pulisseri too . Usually a type of mango , grown in the region called, Chandrakaaram , is used to making of Puliserri . But other varieties of mangoes, which have fibre , can be used to make this recipe . The dish is very simple and tasty to prepare . As expected, a paste of coconut green chilies and cumin seeds is added to make the dish taste, heavenly . With just few ingredients , the dish is delight to make , eat and serve . Puliserri , can be made from a cucumber , apple , pineapple, etc too .
Ingredients
- Mangoes pieces 1 cup ( peeled and chopped medium size)
- Coconut grated 1/2 cup
- Green chilies 2 to 3 ( chopped)
- Cumin seeds 1/4 teaspoon
- Curd 1 cup
- Ghee or Coconut oil 1 teaspoon
- Mustard 1/2 teaspoon
- Dried Red chilies 2
- Curry leaves few
- Turmeric Powder 1/4 teaspoon
- Salt 1 teaspoon
Method
Method
- Cook the mangoes with just 1/4 cup of water , adding turmeric powder and salt . Cook for three to four minutes .
- Whip the curd . Make a paste of coconut , green chilies and cumin seeds .
- Add the paste to the cooked mango and mix well . Cook the mixture in low heat for two minutes or so . Add salt and stir ,
- Season with mustard and red chilies . Garnish with curry leaves .
- Do not cook the Puliserri after adding the curd . It will split and the dish wouldnt look great .
- The curd can be a wee bit sour to get a tangy taste .
- Jaggery can be added to balance the sourness of the mangoes or curd .
- Use coconut oil , for an authentic taste for seasoning .
- Lip smacking Puliserri is ready .
- Eat with rice to make a delicious combo .
