1 cup peeled sweet mangoes in to chunks
Pinch of turmeric powder
1/2 tsp red chilliy powder
1/4 tsp roasted methi powder/fenugreek powder
1/4 tsp pepper cracked coarsely
1 tsp oil
Sprigs of curry leaves for garnish
salt to taste
1/2 grated fresh coconut
few pieces of mango chunks
1 1/2 cups Thick sour yogurt
1 tsp cumin seeds
4 green chillis
2 tsp coconut oil
1/2 tsp mustard seeds
2 red dry chillis
some curry leaves.
First cook the chunks of mango with little salt, turmeric powder and little water around a cup, and mash the mangoes with a ladle.
Also add the red chilly powder, crushed pepper and some curry leaves.
Let it boil for a while,till the gravy thickens a bit.
Next grind all ingredients given under the heading without adding water.
When the gravy has thickened a bit add the ground paste and stir gently , keep the flame on low.
Add the roasted fenugreek powder.
Next season the gravy with mustard seeds, curry leaves and red chillies and 2 tsop of coconut oil.
Pour the seasoning over the simmering aromatic mango puliseri.
Enjoy with rice.