Mambazha Puliseri ( Ripe mangoes cooked in a creamy yogurt coconut gravy )

Mamabazha Puliseri , a name that brings immediate drool!! A dish that is  a must  have in the grand Plantain leaf menu of the famed Kerala Sadya during Vishu or Onam,One cannot imagine a festive leaf devoid of this creamy , yogurty goodness with all the  sweetness of ripe succulent mangoes , or. Natu Manga 
I simply cannot delay anymore with my prose and lets get down to the recipe .


1 cup peeled sweet mangoes in to chunks
Pinch of turmeric powder
1/2 tsp red chilliy powder
1/4 tsp roasted methi powder/fenugreek powder
1/4 tsp pepper cracked  coarsely

1 tsp oil 
Sprigs of curry leaves for garnish
salt to taste

To grind

1/2 grated fresh coconut
few pieces of mango chunks
1  1/2 cupsThick sour yogurt
1 tsp cumin seeds
4 green chillis

For seasoning

2 tsp coconut oil
1/2 tsp mustard seeds
2 red dry chillis
some curry leaves.


First cook the chunks of mango with little salt, turmeric powder  and little water  around a cup,  and mash the mangoes with a ladle.
Also add the red chilly powder, crushed pepper and some curry leaves.

Let it boil for a while,till the gravy thickens a bit.
Next grind all ingredients given under the heading without adding water.

When the gravy has thickened a bit add the ground paste and stir gently , keep the flame on low.
Add the roasted fenugreek powder.
Next season the gravy with mustard seeds, curry leaves and red chillies and 2 tsop of coconut oil.

Pour the seasoning over the simmering aromatic mango puliseri.

Enjoy with rice.