Wednesday, August 18, 2010

MAMBHAZHA PULISSERY

Onam is approaching and all of you will be thinking of cooking sadhya for family & friends.
In my upcoming posts I will be posting the recipes of Onasadhya items.

You can make Pineapple pulissery in the same method. Use ripe Pineapple instead of ripe mango for making pineapple pulissery.

INGREDIENTS:

Ripe mango  cut in cubes------------ 1 cup
Coconut grated ------------------------ 1/2 cup
Green chilly ----------------------------  2
Turmeric powder ----------------------  1/2 tsp
 Mustard seeds -----------------------  1/4 tsp
Fenu greek seeds (uluva) ----------- 1/4 tsp
Dried red chilly ------------------------ 1 or 2
 oil ----------------------------------------- 1tsp
Salt as needed
Curry leaves as needed

METHOD:
  1. Grind coconut and green chilly together to a  paste. Keep it aside
  2. Cook ripe mango with little water,turmeric and salt. Don't add too much water.
  3. Next add the ground coconut and green chilly paste. Switch off the flame.
  4. Stir yogurt in a bowl to a smooth paste & add it to the above pan.
  5. Don't cook after adding yogurt.
  6. Now do the tempering . For this add a tsp of oil in a medium heat pan .Splutter mustard seeds, dried red chilly , fenugreek seeds(uluva) and curry leaves.
  7. Pour the tempering above the pulissery & mix slightly.

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