MAMBAZHA PULISSERY/ YOGHURT BASED MANGO CURRY
INGREDIENTS
RIPE MANGOES-3
GREEN CHILLIES -3
SALT
RED CHILLY POWDER-1/4 TABLESPOON
TURMERIC POWDER-1/4 TEASPOON
GRATED COCNUT-1/2 CUP
SHALLOTS-2
DRIED RED CHILLIES-2
GINGER- 1 INCH PIECE
CUMIN SEEDS- 1 TABLESPOON
FOR SAUTING
MUSTARD- 1 TABLESPOON
DRIED RED CHILLIES-2
CURRY LEAVES- 1 SPRIG
FENU GREEK SEEDS-ഉലുവ -1/4 TABLESPOON
COCONUT OIL- 3 TABLESPOONS
CURD- 1/2 CUP OR ACCORDING TO TASTE
PREPARATION
COOK RIPE MANGOES UPTO THREE-FOURTH WITH GREEN CHILLIES, SALT, TURMERIC POWDER AND CHILLY POWDER IN WATER JUST ENOUGH TO IMMERSE MANGOES
TURN EACH MANGO DURING COOKING
MEANWHILE GRIND COCONUT, SHALLOTS, GREEN CHILLIES-2, GINGER, CUMIN SEEDS, WITH LITTLE CURD
GRIND INTO A FINE PASTE
WHEN THREE-FOUTH OF WATER GOES, ADD THIS GRINDED PASTE
LET IT BOIL, THEN ADD CURD
WHEN THE CURRY THICKENS, SAUTE IT WITH MUSTARD, DRIED RED CHILLY, CURRY LEAVES AND FENUGREEK SEEDS IN COCONUT OIL.
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