Mambazha pulisseri : Mango - coconut - yogurt savoury mousse | Kukskitchen

My dear friend A from med college was asking for a veg- kid friendly recipe and I instantly thought about the below recipe which was resting in kukskitchen's drafts. 

My son luvs everything sweet: spicy chicken with honey, dosa - appam etc with sugar, pancakes with golden syrup and the list goes on.

After a bout of D and V when his appetite is not up to mark, I try to cook something special for him which is nutritious and tasty for his tiny palate all at the same time. This time I had some frozen mango cubes in my freezer, which I bought for mango milkshake - smoothie. Mambazha pulisseri it is then! It is my BIG kid's favourite too :-) What better reasons do I need!

Here is how I made it

Ingredients

1- Mango, cubed - 1 1/2 cups
Turmeric powder- 1/4 tsp
Salt – to taste
Water- 3/4 cup

2- Coconut grated- 3/4 cup, I used dessicated coconut soaked in hot water.
Green chillies chopped- 1
Cumin seeds-1/4 tsp

3- Yogurt or Curd- 1 cup

4- Mustard seeds- 1 tsp
Whole red chillies- 2
Curry leaves- 1 sprig, optional
Coconut Oil - 1 1/2 tbsp

Method:

- Cook mango along with rest of (1) until the mango becomes soft and tender.

- Using a potato masher, coarsely mash the mango cubes to a lumpy paste.

- Grind (2) to a smooth paste.

-Add this to the mango and cook till the coconut gets cooked

- Now remove from hob and add thick yogurt stirring well.

- Get it back on the hob and simmer for less than a minute on low flame.  Remove from the flame. Don’t boil the yogurt mixture as it will curdle.

- In another pan, heat coconut oil, splutter mustard seeds. Add whole red chillies and curry leaves, saute and remove from flame.

- Add this to the mango/yogurt mixture, close it with its lid and let stand so the flavours combine together.

Serve with rice and popadoms. Yummmm!!!

Tips:

- Other sweet ingredients like pineapple and dates give a similar sweet pulisseri.

- The same recipe can be used to prepare pulisseri with cucumber, plantain and marrow.

- Other additions to the grinding mixture include garlic and shallots which give u a pulisseri with a difference.

- Dry fry the ground mixture on medium heat to a light brown thick paste before adding the cooked veggie and yogurt to make a 'kalan'. Plantain is the classic ingredient used in kalan.

For my version of pulisseri without coconut see here:

Pulisseri without coconut :featuring marrow