750 grams ripe small mangoes 4-5, I used sugar baby variety
1 cup yogurt
1 teaspoon all-purpose flour (maida)
To Make Curry
4 tablespoons grated jaggery
1 teaspoon turmeric powder
2 teaspoons Kashmiri red chili powder
½ teaspoon salt or to taste
3 tablespoons coconut oil
½ teaspoon mustard seeds
¼ teaspoon fenugreek seeds
2-3 whole dry red chilies
10-12 curry leaves
For Tempering
Add coconut, shallots, ginger, green chilies, cumin seeds, and ¼ cup water to a blender and blend to make a smooth paste and keep aside.
Step 1
Step 2
Now Wash mangoes and pat them dry using a kitchen towel. Peel the mangoes using a sharp knife.
Step 3
Whisk yogurt with all-purpose flour and set it aside. Adding some all-purpose flour to the yogurt prevents it from splitting while cooking. It is not traditional but this tip works like charm.
Step 4
Add peeled mangoes to a medium-size pot along with jaggery, turmeric powder, Kashmiri red chili powder, and salt. then add ½ cup of water to the pot and cover it with a tight-fitting lid and cook.
Step 5
Remove the lid and add the coconut paste to the pot and cook for another 2-3 minutes on medium heat.
Step 6
Now add the whisked yogurt and cook on low heat for another 2-3 minutes, stirring continuously. This curry should not boil and bubble too much else it may curdle and lose its taste.
Step 7
If the curry is too thick, add some water and cook until it comes to a boil. The consistency of the curry should be semi-thick, not too thick, or too watery. then adjust the salt. keep it aside.
Step 8
For tempering heat coconut oil on medium-high heat. Once the oil is hot, add mustard seeds, fenugreek seeds, dry red chilies, and curry leaves, and let them crackle for 4-5 seconds.
Now It's Ready To Serve
Pour the tempering over the Mambazha pulissery curry and stir gently. Serve hot.
Moru Curry
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