Mambhaza Pulissery

When mangoes are in season they are not spared and are eaten in many forms. Some varieties of mango although sweet are more sour to be consumed directly. These can be used in preparations like Pulissery which is a keralite’s version of the better known Mor Kozhambu. The aroma that arises while preparing this dish is so yummy that your salivary glands tend to over work. The dish has a sweet – sour taste that is amazing and goes well when mixed with plain rice.

Ingredients:

Fully ripe mangoes – 2
Turmeric powder – 1/2 tsp
Green Chillies – 2 or 3 [ depends on the spice levels]
Cumin seeds – 1 tsp
Coriander seeds – 1 tsp [optional]
Curd – 1 1/2 cups
Grated coconut – 1/4 cup
Salt – to taste

For Seasoning:
Coconut oil – 1 Tblsp
Mustard – 1 tsp
Red Chillies – 2
Fenugreek seeds – a few
Curry Leaves – a few

Method:
Peel the shin and cut mangoes into chunks.
If the mangoes are over ripe squeeze the pulp out of the skin too.
Add water in a pan and boil the mango pieces along with turmeric powder.
Grind together grated coconut, green chillies, cumin and coriander seeds to a fine paste.
When the mangoes are tender add the ground paste and let it boil for a few minutes.
Churn the curd into thick buttermilk.
Lower the flame and add the buttermilk along with required salt .
Do not let the mixture boil because it will separate. Just let it absorb a bit of heat and switch off the stove immediately.
Heat the oil and add mustard seeds. When it splutters add the red chillies [ split into two] along with fenugreek seeds & curry leaves and switch off the stove.
Pour over the prepared pulissery.

Tips:
Over ripe mangoes can also be used to prepare pulissery.
Ensure that you squeeze all the juice and pulp out since the sweet juice will only add to the taste.
While seasoning take care to add very little of fenugreek because too much of it will make the dish bitter.
Adding coconut oil for seasoning gives an added flavour to the dish

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TIPS FOR BETTER COOKING – PART – III

1.To get nicely roasted Colocasia or Seppankizhangu mix a little bit of Besan
[Kadalai Maavu] with sour curd and coat the curry to get the crispiness.

2.If you want the ladies finger pieces to be separate in a subji add a table spoon of curd or tamarind water while sautéing.

3.When you realize there is excessive salt in a dish that has to be reduced you can try any of the three following options: Add a tsp of sugar or a few pieces of potatoes or add a few pieces of raw papaya.

4.When you are left with excessive coffee decoction store the same after adding some sugar to it. It will be as good as new the next day.

5.If the holes in the coffee filter are clogged, clean and wipe the filter dry and show the pores over the gas flame for a few seconds. Tap the filter upside down and all the powder stuck in the holes will fall off, clearing the clogs.

6.While melting butter to get ghee add a little bit fenugreek towards the end will add an extra aroma & flavor to the ghee.

7.A piece of jaggery added to ghee will help preserve it longer.

8.While frying chips or other snacks if there is a danger of the oil spilling over it can be prevented by dropping a few curry leaves or a bit of tamarind into the oil.

9.During winter for quick setting of curds, you can add a small ball of tamarind along with a spoon of curd to the milk for speeding up the process.

10.If your idly or dosa batter has turned too sour just pour two or three tumblers of water to it and wait. After a while drain the water that accumulates on top and then use the batter.

Tips By: Mrs. Mira Balachandran; mira.balachandran@gmail.com

TIPS FOR BETTER COOKING – PART – I

1.Add salt to water while cooking greens [Keerai] to help retain the color.

2.A few drops of lime added to rice while cooking helps in making it look brighter and White.

4.Having problems in cooking Tur Dal? At times we will find certain varieties of Tur dal requiring longer time to cook and we would discover this only after a couple of days of trial by which time it will be too late to return the dal to the store. Add a small piece of coconut to the dal and cook to see the difference.

5.Add a piece of ginger while cooking cabbage or cauliflower to avoid the strong aroma that it emanates normally.

6.While mixing dough for Pooris add sugar to get puffed Pooris that stay crisp for a while.

7.Adding a few pepper corns to oil will help in keeping it fresh for a longer duration.

8.Soaking / immersing Cauliflower in salt water half an hour before cooking [after removing the leaves and stem] will help in getting rid of small germs or worms.

9.Wash onions after peeling the skin off to avoid eye irritation and watering.

10.Idli or Dosa batter will not go sour if you add a few dry chillies to it.

Tips by Mrs. Mira Balachandran; mira.balachandran@gmail.com