Mambazha Pulissery

Ingrediants -

A) For boiling and cooking in a closed vessel -
2 medium sized ripe mangoes chopped into small pieces
2 tsp of grated jaggery / 2 tsp of sugar
1 tsp chilly powder
1/2 tsp turmeric powder
3 slit green chillies
1 cup water
Salt to taste

B) Grind to a fine paste -
3/4 cup grated coconut
1 green chilly
3-4 curry leaves
1 tsp Jeera
1/4 tsp turmeric powder

C) Whip in mixer -
1 cup curd
1 cup buttermilk
1/2 cup water

D) For seasoning -
3 tsp oil
2 dry red chillies
1 spring curry leaves
1/4 tsp of fenugreek seeds
1/2 tsp of mustard seeds
1/2 tsp thinly sliced shallots

Method -

1. Cook the ingrediants in A) over medium heat till the mangoes are soft and well cooked. Mash the mangoes with a spoon.
2. Add the ground paste mentioned in B) to the mashed mangoes and cook this for another 5-7 mins over medium heat.
3. Take this off the stove and let it cool.
4. When the mixture has cooled down , add the whipped curd and buttermilk specified in C) and heat this on low heat.
5. Adjust salt to taste. Switch off the flame when the mixture is just warm.
6. Prepare the seasoning by using ingrediants in D)
Heat the oil , put fenugreek and mustard seeds .
After the seeds burst, put thinly sliced shallots and fry till they turn golden brown.
Add dried chillies and curry leaves and take it out of flame in 2 minutes.
Curry leaves should not get fried too much.

Note: Take care that the mixture has cooled down in Step 4. before adding curd.
Also, in Step 5. If the flame is high or if we heat it too long, curd will split.
Basically, curd should just be warmed,not heated or boiled as that will result in curd splitting.