Mambazha Pulissery

Ingredients:

90g freshly-grated coconut
2 tsp cumin seeds
3 ripe badami (baby mangoes), peeled
Sea salt, to taste
2 tsp red chilli powder
1 green chilli, minced and pounded to a paste
8-10 curry leaves
½ tsp turmeric powder
500ml yoghurt
1 tbsp coconut oil
1 pinch fenugreek seeds
2 tsp mustard seeds
4-5 dried red chillies

Method:

Combine the coconut and cumin seeds in a blender and render to a paste. As you blend add 3-5 tbsp of water to help yield a smooth mixture. Spoon into a bowl and set aside.

Place the peeled mangoes in a heavy-based pan and season with salt and chilli powder. Add the chilli paste, about 4 curry leaves and just enough water to cover the mangoes. Sprinkle over the turmeric then cook, covered, over medium heat for 10 minutes.

Once the mangoes are soft and most of the water has evaporated add the coconut paste. Cook for a further 5 minutes then add the yoghurt, mixing well to combine. Take off the heat. When ready the sauce should be thick enough to lightly coat the mango (the same consistency as a good pasta sauce). Take care not to over-cook as the yoghurt will be in danger of splitting.

Heat the coconut oil in a small tempering pan. When hot add the fenugreek and mustard seeds along with the dry red chillies and the curry leaves. Once the spices begin to crackle pour the tempering over the pulissery and stir to combine.

Serve immediately, accompanied by red matta rice.