Mambazha Pulissery

Small variety of Ripe Mangoes 7 to 8 nos.Thick Buttermilk or Curd 2 cupsTurmeric powder1 Coconut gratedRed Chilli 6 nos.Methi seeds one tea spoon Salt to tasteJaggery or Sugar 1 tbspRed Chilli - 1Kaduku (rai) 1 tspMethi seeds 1 tspKari Leaves
Method:
Boil the mangoes in small quantity of water and remove the skin. You can sqeeze the mango juice from the skin. If you wish to eat mango pulp from the seed you can put the skined mangoes in the curd or you can remove the seed by squeezing the mango pulp and add the pulp with the curd.
In a kadai pore one teaspoon oil and fry the red chillies and methi seeds. Grind them with the grated coconut. Add the masala with the mango curd . Add turmeric powder, jaggery, salt and heat the mixture. Take precaution not to boil.
When the mixture raises, turn off the stove. Pore one tablespoon oil in the kadai. Heat it add kaduku, methiseeds and read chilli and kari leaves. Pore it in the mambazha pulissery.