Recipes - Mango Pulissery


6 small ripe mangoes
½ “ ginger
¼ tsp. turmeric powder
1 green chilly (slit)
1 cup curd
Salt as per taste

To grind:

1 cup grated coconut
¼ “ ginger
1/8th tsp. turmeric powder
2-3 green chilllies
1 tsp. cumin/jeera


2 tbsp. oil
½ tsp. mustard
Few curry leaves
2-3 small red chillies
¼ tsp. chilly powder


Wash the mangoes well and peel the skin. Soak the peels in warm water and squeeze out the pulp of the shin. Cook the mangoes adding minced ginger, green chilly, turmeric powder and salt along with the pulp water.

Grind coconut along with ginger, green chilly, turmeric powder and jeera into a fine paste. Add this paste to the cooked mangoes and keep on slow flame until a good boil. Add beaten curd and simmer.

Heat oil in a pan, splutter mustard, add curry leaves, chillies and chilly powder. Pour this seasoning over the gravy.

Serve with rice or rotis of your choice.

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Title: Mango Pulissery

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