|Venad| Taste of Kerala - Mambazha Pulissery

Mambazha Pulissery Description A sweet and sour curry which is made with ripe mangoes, a traditional preparation which is very tasty if extra ripe mangoes are used. This delicious curry can be served as a side dish with rice. Cuisine Style  Kerala     Ingredients 1. Ripe mango, cut into small pieces -     2 no.s 2. Turmeric powder - 1/2 teaspoon 3. Red chili powder - 1/2 teaspoon 4. Water - 1 cup 5. Thick yogurt / curd - 2 cups 6. salt - to taste Grind to paste 1. Grated coconut ( fresh ) - 1 cup 2. Jeera / cumin seeds - 1/2                 teaspoon 3. Turmeric powder- 1/2 teaspoon 4. green chili - 2 no.s Seasoning 1. Mustard seeds - 1 teaspoon 2. Fenugreek seeds / Uluva - 1/4         teaspoon 3. Dry whole red chili - 4 no.s 4. Curry leaves 5. Oil to fry Preparation Method Cook the cut ripe mangoes in one cup water with red chili powder, turmeric powder and salt. Cook till mango pieces are well cooked and can be mashed. Mash a bit of the pieces. Meanwhile grind to a paste the ingredients listed to be ground with half the yogurt. Add 2 to 3 leaves of curry leaves also while grinding in the end. Add this to the cooked mango, mix well and cook for 2 minutes. Take off the stove. Whip the remaining yogurt and add to the pulissery. Mix well. Adjust salt as per taste. Heat oil for seasoning in a pan. Add mustard and after it pops add fenugreek seeds, dry red chili and curry leaves. Add this seasoning to the pulissery. GIRI

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The region south of Cochin centered around Quilion came to be known as Venad. It was an autonomous kingdom within the Chera empire. The port was visited by Nestorian Christians, Chinese and Arabs. A new calendar was established called 'Kolla Varsham' (Quilion year) starting in AD 825.The Kulasekara empire lasted for three centuries. }

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