Wednesday, July 2, 2014

Sadya Special - Mambazha Pulissery


 Like Sambar ,Pulissery is another famous and important dish in Sadya.In kerela its called Pulissery where as in Tamil Nadu is called Moar Kuzhambhu.
This Recipe is a concussion of yogurt and coconut mixture .For north Indians its similar to kadi but instead of besan mixture here grounded coconut mixture is used.
Pulissery can be made with various veggies like cucumber(vellarikka) , Keerai thandu ( spinach stems) , Tadiyankai but the most famous one is mambazha (ripened mango) pulissery.
For this in kerala a special mango which is part of native is used.ITs called naadan(country) mango.This is a small mango which gives a wonderful flavour to the recipe .Traditionally this recipe is made in stone pot.
So lets move on to the recipe.

Nutritional Info:

For 5 Oz Curry:
Calories
92
Total Fat
4.2g
Sat. Fat
3.3g
Cholest.
4.7mg
Sodium
267.5mg
Carb.
12.6g
Fiber
1.5g
Sugars
11.1g
Protein
2.3g

Ingredients:

Mango (ripened) - 4 ,Don't peel the skin cut the mango cheeks and half them and leave the flesh and skin along with the pit as is.This is the way mango is cut for pulissery.
Chilly Pd - 1 tbsp
Turmeric Pd - 1 tsp
Salt
Curry leaf - 1 sprig
Butter milk - 1 1/2 cup

For grinding :

Coconut - 1/2 cup
Cumin Seeds - 1 tsp

Grind them together to a very fine paste.

For Tadka:

Coconut Oil - 1 tsp
Mustard Seeds - 1 tsp
Dry Red Chilly - 2 no
Curry Leaf - 1 sprig

Method:

1.In a Stone or earthen clay pot(optional) take mango,chilli pd, turmeric pd ,salt a,cutty leaf and add 1 cup of water and cover and let the mango cook till they are softened.
2.IF you have buttermilk then its good,if you dont beat the yogurt with egg beater smoothly and keep it ready.
3.Once mango is cooked switch the flame to very low and after this flame should be always very low.Now stir in the butter milk slowly.After this don't use spoon or ladle too much into the curry or it will curdle.Wait till you see small foams coming on the edges.Butter milk can not boil or it will curdle the mixture.

 4.Once you see small foam on edges its time to add the coconut mixture,the nagain wait to see little foam coming on the edges then remove the pot from flame and keep it in counter.Dont even keep in stove the heat may cook it too much and will curdle the mixture.It's a delicate process so take caution.
 5.Finally season with tadka made of mustard seeds a, curry leaf and red chilly in coconut oil .
 Delicious Pulissery is ready to serve with hot white rice and papdam.

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