Mampazha puliserry -

You know what this means! It seems summer's here again and like every time, back with a vengeance, well at least this side of the globe it seems so. Summer thankfully also brings with it mangoes, jackfruit and well, more mangoes.....

 It's amazing how a mango transports most grown ups back to their childhood. Of 'those better days', of friends, of endless banter, of summer holidays, of wonderful grandmothers, of times everyone loves to go back to. 

The Mango has a star role in all these precious and timeless tales. Sliced raw mangoes with chilli powder and salt, or chilli and oil, as you like it; mangoes chopped to just the right size glistening in coconut oil (We love our coconut oil, this side of the world - Let's just say, what olive oil is to the Italians, coconut oil is to Malayalees. ) with just the right pinch of chilli and salt in every mouthful and ripe mangoes with their wonderful juices seducing the taste buds. 

Mampazha curry/pulissery, however you would like to call it has always been a favourite with any mango lover in Kerala. It’s a double bonanza, have the mangoes for lunch/dinner with rice and more mangoes for dessert. So this time we went to Ottapalam for the Chinakkathur pooram (I have to have a whole new post on that), J’s amma, made mampazha pulissery. It’s a family favourite. You can never have enough of it. So I thought, why not kick off the summer with the ‘King of Summer times’

Mampazha Pulissery

What you need

Mangoes (Puli Manga) - 6 to 8

Turmeric Powder - A pinch

Chilli powder - 1 tsp

Salt - To taste

Jaggery - 2 to 3 pieces

To Grind to a fine paste

Grated Coconut - 4 to 5 tbsp

Peppercorns - 4 to 5

Jeerakam/Jeera - 1/2 tsp

Curds - 2 tbsp (optional - If the mangoes are not too sweet and a bit sour, avoid the curds)

For the Tempering

Oil - 1 tbsp

Mustard Seeds - 3/4 to 1 tsp

Red Chilli - 1to 2

Curry Leaves

Here's How

Peel the skin of the Mango, and boil the mangoes in water enough to immerse it. Also add turmeric, chilli powder and salt

After the above mixture has boiled well and the mangoes seem to have been cooked; add the jaggery, and leave to boil again.

Now add the ground paste to the mango mixture and let it boil. Remove from fire.

For the tempering - Heat oil. Add mustard seeds. After it crackles, add the red chilli/s (broken into half) and curry leaves. Add this to the Mango curry.

Serve with Rice

Recipe Source: Parvathy Pathy (J's Mum)