Pacha Mambazha Pulissery

Ingredients:
                                                       
1 1/2 cups of curds, blended
1 raw medium sized mango
2 green chilies
1/2 tsp turmeric powder
Salt to taste

For the paste:
1/2 coconut grated
1 tsp cumin seeds
Water to make the paste

For the tempering:
3-4 tbsp coconut oil
1 tsp mustard seeds
1/4 tsp fenugreek seeds
2-3 dry red chillies
1 sprig of curry leaves



Method:
Wash, clean and peel the mango.
You can cut the mango into cubes, but here I have grated the mango.

In a pan add the grated mango, turmeric,slit green chilies and salt to taste. Add 1/2 cup of water cover and cook till the mango is soft.
In the meantime grind grated coconut and cumin seeds with a little water to a smooth paste.
In an earthen vessel (I have used it as it  adds to the taste) when warm add coconut oil.
When the oil is hot add the mustard seeds, dry red chillies, fenugreek seeds and curry leaves.
As the mustard seeds stop spluttering add the coconut paste. Mix well.
Keep stirring for 2-4 minutes, then add the cooked mango and mix well. Stir for a minute and add the blended curds.
After adding curds do not stop stirring or else it will curdle.
Stir for 2-3 minutes. Do not let it boil. Take the vessel of the heat but continue stirring for a minute or two, so that it does not curdle.
Transfer to a serving bowl and serve with hot boiled rice and vegetables as a side dish.