Obsessive love for the golden-yellow fruit was the only legacy that flowed untouched from one generation to another!!
It's the season of yummy mangoes, let's try Mambazha Pulissery one of the popular among the pulissery recipes as pulissery can be made with a variety of veggies / fruits like pineapple, yam, vazhakka etc.Pulissery being a traditional kerala side dish served in Onam Sadya.
History shows that Indians have been cultivating this juicy fruit for more than 4,000 years, while the Western world has savoured it only for the last 400! Fossil evidence indicates that the mango made its first appearance even earlier — 25 to 30 million years ago — in Northeast India, Myanmar and Bangladesh, from where it travelled down to southern India.
The earliest name given to the mango was amra-phal. It was also referred to in early Vedic literature as rasala and sahakara, and was written about in the Brihadaranyaka Upanishad and the Puranas, which condemn the felling of mango trees.
On reaching South India, the name was translated to aam-kaay in Tamil, which gradually became maamkaay due to differences in pronunciation. Malayalis further changed this to maanga, while mango as we know it today, was introduced to the world by the Portuguese.
Amongst Buddhist rulers, mangoes were exchanged as gifts and became an important tool of diplomacy. During this period, monks took the fruits with them wherever they went, thus popularising it.
Next the Mughal emperors, whose fondness for the mango became legendary. Akbar built the vast Lakhi Bagh near Darbhanga to grow over a hundred thousand mango trees. The Mughal khansamas can be attributed for creating unique dishes like aam panna, aam ka lauz and aam ka meetha pulao. Nur Jahan used a mix of mangoes and roses to create her legendary wines.
A Peshwa of the Marathas, Raghunath Peshwa, planted ten million mango trees as a sign of Maratha supremacy. Folklore has it that it was a fruit from these trees that eventually turned into the famous Alphonso, the king of mangoes.
Mambazha pulissery first appeared as a dish in the sadhya served for distinguished visitors, during the time of Marthanda Varma, one of the greatest kings Thiruvithamkoor (Travancore) had ever seen. From there, the fame of the dish travelled to other parts of South India .
Mambazha Pulissery Recipe
Ingredients
Mango
Thick Curd
Water
Salt
Coconut Oil
Mustard seeds
Fenugreek seeds
Curry Leaves
Red chilly flakes
To Grind To A Paste:
Fresh Grated Coconut – 4 tbsp
Green Chilli – 1 chopped roughly
Jeera – 1/4 tsp
Turmeric powder – a pinch
Pepper – 1/2 ts
Method:
Grind together the ingredients listed under ‘to grind’ with little water to a semi fine paste,Set aside.
Peel off the skin of mangoes.
Take a pan add mangoes along with turmeric powder,water and salt.
Let the mangoes turn soft .
Now add coconut paste, and cook in low flame for atleast 3-5mins .
Add curd little by little and keep stirring .
Keep in low flame and mix well until the mangoes nicely blends along with curd.
In a tadka pan add Mustard seeds,Red chilly flakes and curry leaves .
Add this tadka to the curry and give a quick stir and switch off.
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