Vellarikka Manga Curry Recipe - Cucumber Mango Pulissery
The Vellarikka Manga Curry Recipe is a delicious Pulissery which is made by combining cucumber and raw mangoes in a yogurt gravy. You must try this Mango Pulissery recipe and serve along with rice & thoran for lunch.
Vellarikka Manga Curry Recipe is a delicious Kerala style coconut based curry made using cucumber and raw mango.
The raw mango adds a subtle tartness to the dish, which balances pretty well with the sweetness of the coconut.
Serve the Vellarikka Manga Curry Recipe - Cucumber Mango Pulissery along with steamed rice and Idichakka Thoran Recipe (Young Jackfruit With Spiced Coconut) for the weeknight dinner.
Other Kerala recipes that you can try are:
10 M
10 M
20 M
4 Servings
Ingredients
- 1 Cucumber , peeled and diced
- 1 Mango (Raw) , peeled and diced
- 2 Green Chillies , slit
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 cup Water
- 1/4 cup Fresh coconut , grated
- 2 teaspoons Cumin seeds (Jeera)
- 1 teaspoon Mustard seeds
- 1/2 teaspoon White Urad Dal (Split)
- 1 sprig Curry leaves
- 1 Dry red chilli
- Salt , to taste
How to make Vellarikka Manga Curry Recipe - Cucumber Mango Pulissery
To begin making Vellarikka Manga Curry Recipe - Cucumber Mango Pulissery, grind grated coconut, cumin seeds and a green chilli, by adding little water into a smooth paste using a mixer grinder and keep aside.
Heat a pan, add the diced cucumber, raw mango, green chilli, turmeric powder, salt and 1 cup water and cook the vegetables till they retain the firm texture. You can also cook them in the pressure cooker for 1 whistle.
Add the coconut mix into the cooked vegetables and mix well.
Simmer the Cucumber Mango Pulissery for 2 minutes and switch off the flame.
Now, heat oil in a small tadka pan, add the mustard seeds an urad dal and let it crackle.
Add the dried red chilli and curry leaves and let it splutter.
Pour this tadka over the Cucumber Mango Pulissery.
Serve the Vellarikka Manga Curry Recipe - Cucumber Mango Pulissery along with steamed rice and Idichakka Thoran Recipe (Young Jackfruit With Spiced Coconut) for the weeknight dinner.
Nithya Anantham
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.
