To begin with Mambazha Pulissery, in a kadai, add, coconut oil, turmeric powder, salt, mangoes and a cup of water. Cook them over medium flame until the mango pieces become soft.

Stir them often to avoid sticking at the bottom of the pan. The gravy becomes thickened once cooled down. Hence, adjust water level as per your required consistency.

Once mango pieces are cooked, gently mash them with the back of the ladle.

In a mixer, combine coconut, yogurt, cumin seeds, curry leaves add all of them and ground them to fine smooth paste

Add the grounded paste to the mango gravy and cook over medium flame until the raw smell of the paste leaves, about 8-10 minutes.

Switch off the flame and keep the gravy aside.

In a small pan, add coconut oil and add mustard seeds, urad dal, curry leaves and wait till the mustard seeds splutter.

Add seasoning to the Pulissery. Allow the gravy to settle down for about 20 minutes

Season the gravy with the roasted fenugreek powder at the time of serving

Serve your Mambazha Pulissery with Steamed Rice, Cabbage And Carrot Thoran Recipe, and Elai Vadam Recipe (A Traditional South Indian Rice Papad) for a complete South Indian meal.