MAMBAZA PULLICHERRY

note: A Kerala/Palaghat speciality this dish tastes delicious when eaten with rice, beans or karamani thoran and fresh pappadams.I dedicate this dish to my mother-in-law who was a wonderful chef and from whom I learnt a lot of Palaghat dishes.Special thanks to my elder sister-in-law Ratna Akka too.
Over ripe mangoes taste the best.Instead of raw mango you can add 1/2 cup chopped white pumpkin.

U need:
Ripe mango: 1 big(the riper the tastier)
Raw mango: 1/2 cup( slices with skin)
Red chillies: 2
Red chilli powder: 1/2 tsp
Turmeric powder: 1/2 tsp
Slat to tatste
Jaggery: 1 tsp
Coconut: 1/4 cup grated
Jeera: 1 tsp
Oil for tadka(here coconut oil is the best for this dish)
Mustard seeds:1/2 tsp
Methi seeds:1/4 tsp
Curry leaves: 2 tsp
Red chilli: 1broken
Curd: 1 cup

Method:
1.In a cooking pan put 3/4 cup water.To this add chopped ripe mango pieces along with the seed.If the skin is sweet you can add the skin,otherwise peel the fruit and squeeze out the juice and add to the water. Add the raw mango pieces and put it on gas medium heat.Remove the seed after 5 mins of cooking.
2.To this add turmeric powder and red chilli powder.
3.Simmer for few mins.Add salt. Grind together coconut,jeera,red chillies to a smooth paste using some curd to grind.
4.Once the pulp is cooked and the water content reduced add the ground paste.Stir well.Add 1 tsp curry leaves.If using white pumpkin you can boil the pumpkin with a little water first before adding to the mango pulp
5. Now add the curd and quickly stir well.Add jaggery. Once you see the pulicherry slightly thickening( 2 to 3 mins),off the gas and remove from the stove.Remember don't boil too much otherwise the curd-coconut will split.
6.In a small pan heat oil.When hot add broken red chillies,mustard seeds,curry leaves and methi seeds,As the mustard sputter add to the pulicherry and cover the dish with a lid.
7.Serve with hot rice and a thoran or curry of your choicealong with pappadams
Bonn!!Appetit!!!!
P.S: While grinding coconut if needed you can add 1/2 to 3/4th tsp of rice powder as thickening agent