- Ripe Mango – 1, sliced (Naattu manga is preferred but I used the ones available here. You can either keep or peel off the skin. If you are using naattu manga, peel off its skin)
- Green chilies – 2 – 3 slit
- Chilly powder – 1/2 – 1 tsp
- Turmeric powder – 1/4 tsp
- Grated coconut – 1/2 cup
- Cumin seeds – 1/4 tsp
- Yoghurt – 2 cups, beaten with little water
- Curry leaves – 1 sprig
- Mustard – 1/2 tsp
- Dry red chilies – 1 – 2
- Fenugreek powder – 1/4 tsp
- Salt – To taste
1. Slice the mangoes. Cook the mango slices, slit green chilies, few curry leaves, chilly powder, turmeric powder and salt adding enough water and cook covered until the water is almost evaporated and the mangoes are done. It will take around 20 mts at medium heat.
2. Grind the coconut and cumin seeds to a very fine paste, adding little water. After the mangoes are done, add the ground coconut paste. Cook for a few minutes at low heat. Now add the beaten yoghurt, again at low heat. Check for salt. Mix well and cook for a few more minutes at low heat stirring continuously, until it is heated through.
3. In another pan, add oil and splutter the mustard seeds. Add dry red chilies and curry leaves. Pour this over the pulliseri and sprinkle 1/4 tsp fenugreek powder. Cover with a lid for 15 minutes. Mix well. Serve with rice and a thoran/mezhukkupuratti.
To make pineapple pulliseri, replace mango with cubed pineapple and follow the same procedure.
Shama of Easy2Cook Recipes tagged us for this award. Thanks a lot for this award, Shama and really sorry for posting it late. We had been really busy with a couple of things lately. I am posting two of my most favorite pics which my hubby clicked. Lakshmi will post her favorite pic soon.