Maambazha pulissery-Vishu special

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  • ripe mangoes
    : 2
  • Green Chillies
    : 3
  • teaspoon Turmeric Powder
    : 3/4
  • teaspoon Chilli Powder
    : 1/2
  • cup Water
    : 1
  • Creamy yoghurt
    : 11/2
  • cup Grated coconu
    : 11/2
  • teaspoon Cumin seeds
    : 1/2
  • teaspoon Ghee (optional)
    : 1
  • teaspoon Mustard Seeds
    : 1
  • teaspoon Fenugreek Seeds
    : 1/4
  • Red Chillies
    : 9
  • sprigs Curry leaves
    : 2
  • Coconut oil for tempering
  • Salt to taste

Summers are here and so are the infinite perks of this season! Summers not only bring in much more liveliness and zest into our lives but also open up a wide variety of opportunities for us. (Though sadly, I’m tied up and tensed coz ma boys who are giving their board exams)In India, generally the summer school vacations starts around this time. So it’s that time of the year when most weddings happen, people travel to their hometowns or go for vacations, while for others it’s that time of the year when they can cheerfully enjoy their pool parties. But for me it defines the time when I can welcome the king of fruits – mango! Though sadly, I’m tied up and tensed coz ma boys who are giving their board exams are keeping me on my toes. No No, don’t think that this will affect my craze for mangoes.

Words fall short when I try to describe my ineffable love for this fruit. Mango is probably the most variegated fruit of India. There are almost 500-1000 cultivars of different mangoes in the country. This huge variety not only differs in its shape, size and colour but also in its scrumptious taste. Though it is not possible to describe all the varieties, today I will talk about the most famous types of Mangoes in India. Mangoes of India are well famous in the world for its sweetness, richness and flavor, The land of India is the largest producer of mangoes and  most important fruit of the country.

The Alphonso Mango is one of the best Variety Mango found in India in terms of sweetness, richness and flavor. Maharashtra region of Ratnagiri, Raigad, and Konkan are the only place in western part of India where Alphonso Mango are cultivated and also one of the most expensive kinds of mango in India.

Badami mangoes are also called as Alphonso of Karnataka state, texture and taste are quite similar to Alphonso Mango from the region of Ratnagiri in Maharashtra. Chaunsa is one the sweetest mangoes grown in North India, It has medium oblong and has a golden yellow colour with a red blush. It mainly produced in Mirpur Khas Sindh in Punjab of Pakistan.

Dasheri is delicious variety of mango basically grown in North parts of India, Its one of the very famous variety of mango in north India. Malihabad in Uttar Pradesh of North India is the largest producer of Dasheri mango and most popular variety of Dasheri along with other varieties of mangoes such as Chausa, Fazli, Lucknowa, Jauhari and Safeda.

Kesar Mangoes is also simply called Gir Kesar because cultivar grown in the foothills of Girnar in the districts of Junagadh and Amreli. Langra is the prominent variety of mango and one of the most superior varieties of Mango from the Northern Indian sub-continent. Langra mangoes are originally from near Varanasi, Uttar Pradesh. Mulgoba/Malgova is one of the best mango cultivar grown in Tamil Nadu state and other parts of South India, Mulgoba is known as the “Alphonso of South India. Neelam mango grows in many areas of India, usually found in abundance in June. These mangoes are a favourite in Hyderabad and also famous Indian varieties from the South of India.

Raspuri are oval shape mango with excellent flavour and juicy in texture, considered as the Queen of Mangoes in India. Peddarasalu or Rasapuri as known in Karnataka. Himsagar Mangoes are the specialty of West Bengal and Orissa, Himsagar is one of the top five mangoes in India you should and must have along with Ratangiri Hapus, Banarasi Langda,Gir Kesar and  Banganapalli. Totapuri Mango is the famous mango found primarily in south Indian state of Andhra Pradesh, Karnataka and Tamil Nadu. Totapuri is one of the main cultivars grown in India .

Began Phali also known as Banganapalli is one of the most common cultivars of mango the town of Banganapalle in Andhra Pradesh. These mangoes are large is size and weighing on an average 350-400 grams hence known as known as The King of Mangoes in South India.

There are hundreds of other varieties for which I need multitude of pages to describe about the Indian mangoes. There are so many dishes which are prepared with ripe mangoes. This dish which I’m sharing today is a widely prepared one all along our region. The yoghurt and coconut dressing along with the spices and sweetness of the mangoes makes it a well balanced flavorful dish. I peeled the skin with a peeler and cut the mangoes into chunks of similar size for the shoot and pictures. Traditionally the skin is pulled out, mangoes are cut unevenly and a pretty good amount of flesh will be on the seed. I’m using Badami mango for this preparation. In our place, the local mango of small stature which are of not so high quality are used. These mangoes when ripe, have a mushy nature. When added to curries, they get blended with the curry so well that you get to taste the real essence of the mangoes in each mouthful !!!!!You can add a teaspoon of ghee for that final kick of the curry.

Enjoy this curry during this lent season, also you can prepare it for the coming Malayali new year or the festival of harvest, Vishu. Happy cooking!!!!



Peel and slice the mangoes. Slit the green chillies.


Whisk the yoghurt with a fork. don’t beat it to watery consistency


Grind the coconut, cumin and half cup water to a thick, smooth paste.



Cook the mangoes with its seeds, with turmeric, chilli powders, slit chillies and salt


Mush up some of the slices of the mangoes. Reduce the flame to minimum



Add the yoghurt and combine thoroughly. When its heated up, add the ground coconut and stir to combine. Keep stirring so that it will not split. When heat started seeping through, you can switch off, if you are using immediately. I keep on very low flame and simmer it stirring constantly for a couple of minutes so that it does not get spoiled. Add the ghee at this time.



Temper the items given in the list of tempering and add to the curry.


Happy Cooking !!!!!!!


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