Mambazha Pulisseri

Ingredients :

Ripe sweet mangoes - 2
Curd - 2 1/ 2 cups
Turmeric powder - 1/ 2 sp
Salt - As required.

Vegetables :

White pumpkin - 1/4 kg [Peeled, seeded & cut into big pieces].

For Wet Grinding :

Grated fresh coconut - 2 cups
Green chillies - 3
Cumin seeds - 1/4 sp.

Fry In Coconut Oil :

Methi seeds - 1/2 sp
Dry red chillies - 2 [broken].

For Seasoning :

Mustard seeds - 1 sp
Coconut oil - 1 tsp
Red chillie - 1
Curry leaves - 1 spring.

Method :

Wash & cut the ripe mangoes & cook well till it becomes soft. When it becomes cool, squeeze out the thick pulp, mix with the well beaten thick curd & keep aside. Then add 2 cups of water to the remaining mangoes & squeeze out the pulp completely. In this water, cook the pumpkin [white] pieces, adding salt & turmeric powder. Grind together coconut, green chillies, fried methi seeds & red chillies. Add this wet grained masala to the boiling vegetables & cook for 5 mins more. Then add well beaten curd mixed with the mango pulp to that & mix well. When it comes to boil, remove from the gas. Season with mustard seeds, red chillie & curry leaves in coconut oil & pour it to the kuzhambu.Your mambazha pulisseri is ready to serve. Serve with hot rice along with kootu or curry.