Mambazha Moru Kootan | Mambazha Pulissery | Mangoes in tangy yogurt gravy

Pulisserry is a very close cousin of Moru Kootan. A very popular dish among the Kerala Iyers or Malayalees and occupies a very prominent place in the Vishu Sadhya .
Moru Kootan makes use of vegetables like okra/bhindi , ash gourd in the yogurt gravy while Pulissery makes use of seasonal fruits like Nendrapazham (variety of banana) , Ripe mango or pineapple .
Pair this with a spicy curry like potato roast ,arbi fry ,vazhakkai curry etc and some fried papads to enjoy a complete meal with hot rice and ghee.

Though this should be called as Mambazha Pulissery technically it is very commonly called as Mambazha Moru Kootan or Mambazha Kootan .

Sometimes this is paired with yellow cucumber also ,but today I made with just ripe mango and it tasted super yummy .

Preparation Time - 15 mins
Cooking Time - 15 mins
Serves- 2-3
Complexity  - simple

Ingredients
2-3 small sized ripe mango or 1 medium sized ripe mango
5-6  tablespoons fresh grated coconut
4-5 green chillies
1/2 tsp jeera
3 cups of fresh thick curd
Pinch of turmeric
Salt to taste
2-3 teaspoon coconut oil
1 tsp mustard seeds
Few curry leaves
1-2 dry red chillies

Method

• Wash and peel the mangoes and roughly chop into big pieces .
• Pressure cook them with a little water for 2 whistles or boil in water for about 10 mins until it is cooked and turns soft .
• Grind the coconut,green chillies an jeera into a fine paste using 1 tablespoon curd .Add water in very little quantity if needed.
• Whisk the curd well without any lumps and add the ground coconut paste,haldi and salt and mix it well.
• Add the cooked mango slices ,about 1/2 cup water and cook the mixture until it starts frothing on all sides . Turn off the stove at this stage . Don't over cook as the curd will split and the texture will be lost.
• Heat coconut oil in a pan,temper the mustard seeds,curry leaves and dry red chillies and pour it over the pulissery or kootan. Relish it with hot rice and papads with some potato roast or yam curry .

 Tip -
Donot close the Mor kootan or Pulissery with a lid until it has cooled down completely.  The water droplets on condensation when fall into the mor kootan spoil the actual taste and texture of the gravy.