My mom was a genius when it came to bringing the most random ingredients together to create sinfully tasty dishes.
This one's from her recipe book. I have to thank her for this recipe. Not Meenakshi Ammal
Maambazha Pulliseri
You will need:
2 ripe or slightly over-ripe mangoes
Jeera - 2 tsps
Red Chillies - 4 (broken)
Vendhayam - 1 tsp
Urud Dal - 1 tsp
A handful of freshly grated coconut
Asafoetida - a pinch of it
Curry Leaves
For the tadka:
Mustard seeds - 1 tsp
Red chillies - 2
Curry Leaves
Boil some water. When the water gets really really hot, turn off the heat and soak the two mangoes in it. Flip over after a few minutes.
Dry roast the jeera. the vendhayam, the urud dal, the curry leaves( 1 or 2 leaves) and the red chillies. Add the grated coconut and grind it some more. Leave it aside.
Roll the mangoes on the kitchen counter till you can feel all the pulp loosen up inside. Peel the mangoes (with your hand) and squeeze out all the pulp from the skin and the seed into a blender. If needed, you can wet the seed a bit and squeeze some more.
Blend the mango pulp so you get a nice even pulp without the lumps.
Add some of the juice into the coconut paste, along with a spoonful of curd and make it a nice smooth paste (not dry).
Heat 2 or 3 tbsps of oil in the heavy bottom vessel. Add some curry leaves (2 or 3 leaves). Add the coconut paste. Rinse out the mixer and add the water to the hot vessel. Bring it to boil on a simmering flame. Add the mango pulp, some salt and bring it to a slow boil, while stirring constantly.
Heat oil in the tadka laddle, add 2 or 3 broken red chillies, 4-5 curry leaves and some mustard seeds and add to the cooking broth.
Remove from flame and serve over hot white rice.
Thanks amma :)
This one's from her recipe book. I have to thank her for this recipe. Not Meenakshi Ammal
Maambazha Pulliseri
You will need:
2 ripe or slightly over-ripe mangoes
Jeera - 2 tsps
Red Chillies - 4 (broken)
Vendhayam - 1 tsp
Urud Dal - 1 tsp
A handful of freshly grated coconut
Asafoetida - a pinch of it
Curry Leaves
For the tadka:
Mustard seeds - 1 tsp
Red chillies - 2
Curry Leaves
Boil some water. When the water gets really really hot, turn off the heat and soak the two mangoes in it. Flip over after a few minutes.
Dry roast the jeera. the vendhayam, the urud dal, the curry leaves( 1 or 2 leaves) and the red chillies. Add the grated coconut and grind it some more. Leave it aside.
Roll the mangoes on the kitchen counter till you can feel all the pulp loosen up inside. Peel the mangoes (with your hand) and squeeze out all the pulp from the skin and the seed into a blender. If needed, you can wet the seed a bit and squeeze some more.
Blend the mango pulp so you get a nice even pulp without the lumps.
Add some of the juice into the coconut paste, along with a spoonful of curd and make it a nice smooth paste (not dry).
Heat 2 or 3 tbsps of oil in the heavy bottom vessel. Add some curry leaves (2 or 3 leaves). Add the coconut paste. Rinse out the mixer and add the water to the hot vessel. Bring it to boil on a simmering flame. Add the mango pulp, some salt and bring it to a slow boil, while stirring constantly.
Heat oil in the tadka laddle, add 2 or 3 broken red chillies, 4-5 curry leaves and some mustard seeds and add to the cooking broth.
Remove from flame and serve over hot white rice.
Thanks amma :)
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