May's recipe contest winner is Shana Nihaz and her recipe for mango curry, or Mambazha Pulisseri. This sweet and tangy curry is popular across south India, where it takes on slight variations from region to region, but in essence, pairs the deliciousness of mango with the light, creaminess of yogurt for a perfect summer curry.
8 small ripe mangoes
3 green chillies
1/2 tsp cumin
3/4 cup shredded coconut
1 cup yogurt
Salt, to taste
1 tsp turmeric
1/2 tsp chilli powder
1/2 tsp ghee
2 tsp jaggery
1 sprig curry leaves
1 tsp mustard seeds
1 pinch fenugreek seeds
3 dried red chillies
1 tbsp coconut oil
Wash the mangoes well. Peel the skin & discard. Add the mango to an earthen pot or vessel with half a cup of water, the turmeric, chilli powder, and salt. Let it come to a boil.
Add the ghee and jaggery, and cook for a while.
Meanwhile, in a blender, blitz the coconut, green chillies & cumin with a little water to make a smooth paste. Add the paste to the cooked mangoes, and cook on a low flame.
In another bowl, beat the curd till smooth and add to the boiling mangoes and combine well. Once a foam begins appear on sides of the pot, turn off the flame and give the pot a good stir.
Check for salt and sugar balance. You can add more or less jaggery as per your taste.
Heat coconut oil in a pan and add the ingredients for tempering.
Once done, add to the pulisseri. Once the mixture has cooled, refrigerate. This dish tastes better the next day.
ALSO ON THE GOYA JOURNAL