To start with Mambazha Pulissery, in a kadai, add, coconut oil, turmeric powder, salt, mangoes and a cup of water. Cook them over medium flame till the mango items turn out to be delicate.
Stir them typically to keep away from sticking on the backside of the pan. The gravy turns into thickened as soon as cooled down. Hence, alter water stage as per your required consistency.
Once mango items are cooked, gently mash them with the again of the ladle.
In a mixer, mix coconut, yogurt, cumin seeds, curry leaves add all of them and floor them to superb clean paste
Add the grounded paste to the mango gravy and prepare dinner over medium flame till the uncooked odor of the paste leaves, about 8-10 minutes.
Switch off the flame and preserve the gravy apart.
In a small pan, add coconut oil and add mustard seeds, urad dal, curry leaves and wait until the mustard seeds splutter.
Add seasoning to the Pulissery. Allow the gravy to cool down for about 20 minutes
Season the gravy with the roasted fenugreek powder on the time of serving
Serve your Mambazha Pulissery with Steamed Rice, Cabbage And Carrot Thoran Recipe, and Elai Vadam Recipe (A Traditional South Indian Rice Papad) for a whole South Indian meal.