Mango Pulusu Recipe - Mamidi Pandu Pulusu Recipe
Mamidi Pandu Pulusu is a spicy and tangy andhra style ripe mango curry that is packed with flavors from methi and hing cooked in a tamarind gravy. Serve the Mango Pulusu Recipe along with Rice and Koora.
Mamidi Pandu Pulusu is a spicy and tangy andhra style ripe mango curry that is packed with flavors from methi and hing cooked in a tamarind gravy. This Pulusu can be also made with raw mango ( Totapuri ) as well.
This Mango Pulusu Curry Recipe is a perfect combination of sweet, sour and spiciness and tastes heavenly when served with hot rice and ghee.
Serve the Mango Pulusu Recipe along with steamed rice, Spicy Potato Roast Recipe and a Rajma and Corn Salad Recipe
If you are looking for more Pulusu recipes, then you must try the ones below.
- Andhra Style Chama Dumpa Pulusu Recipe
- Andhra Style Chilakada Dumpa Pulusu Recipe
- Andhra Style Mukkala Pulusu Recipe
15 M
30 M
45 M
4 Servings
Ingredients
- 3 Mango (Ripe)
- 3 Green Chillies , slit
- 1 teaspoon Red chilli powder
- 1 teaspoon Mustard seeds
- 1 teaspoon Methi Seeds (Fenugreek Seeds)
- Asafoetida (hing) , A pinch
- 10 Curry leaves
- 1 tablespoon Cooking oil
- Salt , to taste
- 1 teaspoon Tamarind Paste
- 2 sprig Coriander (Dhania) Leaves , to garnish
How to make Mango Pulusu Recipe - Mamidi Pandu Pulusu Recipe
To begin making the Mamidi Pandu Pulusu, firstly peel the ripe mangoes and keep aside.
In a pan, place oil and add mustard seeds and let them crackle.
Once it crackles, add asafoetida, curry leaves and green chillies and saute it for a minute.
After a minute, add the peeled mangoes and sauté till its a little until it becomes a little soft.
Add red chilly powder and a cup of water, tamarind paste, salt and cover it until it comes to a boil.
Once the water starts evaporating, add another cup of water and boil again. At the end of it, you should be left with nice thick Mamidi Pandu Pulusu.
After 2-3 minutes, switch off the gas and the Mamidi Pandu Pulusu/ Mango Pulusu is ready to be served.
Serve the Mango Pulusu Recipe along with steamed rice, Spicy Potato Roast Recipe and a Rajma and Corn Salad Recipe
Madhuri Aggarwal
I am a Designer and an Artist by profession. Cooking, baking, photography and styling is an extension of my creative self, another medium of expression. Cooking and Plating was no different from painting for me. Playing with colours on plate, using different textures, composition in photography was all that I had learnt as a student, which I am showcasing using food as a medium. I love everyday cooking and how it can be made exciting. Kitchen is not only about food. I not only respect the food but also the waste we generate while cooking. I am a firm believer of composting and I make sure my kitchen generates as less waste as possible.
