Sunday, 22 January 2012



1)    Medium sized raw mangoes – 2 Nos.
2)    Hot green chilies – 4 Nos.
3)    Coconut – ½
4)    Hot red chili powder – ½ teaspoon
5)    Turmeric powder – ½ teaspoon
6)    Mustard seeds – ¼ teaspoon
7)    Cumin seeds – ½ teaspoon
8)    Tender curry leaves – 2 sprigs
9)    Coconut oil – 2 teaspoons
10)     Salt – 1 teaspoon

To Cook:

          Grate the coconut and transfer to a food processor. Pour in a glass of water and grind to superfine paste. Wash the mangoes and cut off the stem portion. Cut out two side slices and cut each one into two. Now cut out two more thin slices from either side of the stone. Set aside the pieces and the stones.

          Use a sharp knife to slit the green chilies open lengthwise on one side. Pluck the curry leaves from their sprigs and set aside. Set a vessel or saucepan on high heat. Put in the mango pieces together with the stones and also the chilies. Pour in enough water to immerse the pieces fully.

          Tip in the salt and the turmeric powder. Once it comes to a boil, turn down the heat and let the mangoes cook for 3 minutes. Now tip in the ground coconut paste and stir. If the curry is too thick, add a bit more water. Sprinkle the chili powder. Stir and turn up the heat.

          The consistency of the curry should be just right to pour on a plate of rice. It must not be too thick or too watery. As the curry starts boiling, taste it. If you want it to be hotter or saltier, add more chili powder and salt. Switch off the heat and cover with a lid.

          Set a small pan on low heat. Pour in the coconut oil and throw in the mustard seeds. As soon as the mustard seeds are about to finish crackling, throw in the cumin seeds. Stir once and tip in the curry leaves. Stir once more and tip over the contents of the pan into the curry. Stir and serve hot with a plateful of soft Sona Ponni rice. This curry is so delicious you won’t be able to stop eating.

Bon appétit!!!


          The Namboodiri Brahmins of Kerala are experts in the art of making and relishing this very simple, wonderful curry. They love it so much that it has become an indispensible part of their daily menu. Since mangoes are seasonal, in olden times, large numbers of raw mangoes were salted in ‘Bharanis’ (huge china clay jars or urns) to make maambazha pulisseri almost every day of the year.

          As you prepare and enjoy this curry, you will find that it is both an excellent appetizer as well as a digestive tonic rolled in one.

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