Mango / Mambazha pulishery

Ingredients 

1. Very ripe small / medium sized mangoes - 4
2. Grated coconut - 0.5 cup
3. Jeera - 1 tsp
4. Mustard - 0.5 tsp
5. Green chillies - 2
6. Curry leaves - 2 twigs
7. Sugar - 1 tbsp (optional)
8. Curd - 1.5 cups
9. Red chilli - 1
10. Oil - 1 tbsp
11. Shallots - 3

Procedure

1. Remove the skin of the mango and boil it in a deep pan with enough water to cover it.
2. Continue boiling till the mangoes become mushy.
3. Break red chilli into few pieces
4. Cut shallots into small pieces
5. Pulse the curd once in a mixie to remove all lumps in the curd.
6. If the mango is not sweet enough, a tbsp of sugar can be added optionally.
7. Grind grated coconut in a mixie into a smooth paste. Add jeera and green chillies and pulse once. 
8. Boil the above mixture in a pan. Add the boiled mangoes into this mixture.
9. When the mixture is completely boiled and mangoes mixed well with the coconut paste, add the curd to this mixture.
10. After a minute of heating, switch off the stove. The curd should not be heated too much since it will curdle if heated for long.
11. In a separate pan, heat oil
12. Splutter mustard, shallots, red chilli and curry leaves.
13. When the shallots have browned, pour this over the pulissery.
14. Yummy mambazha pulishery is ready to be served with rice.