Dahi Curry / Mambazha pulisheri

Dahi Curry  / Mambazha pulisheri

½ kg vegetables (Arbi, Suran, Banana, Ripe mango)

2 cups curd, beaten

1 tbsp black pepper

1 tsp jeera

½ coconut, grated

1 tbsp raw rice

Salt, turmeric

3-4 green chillies, slit

Methi, mustard, red chilli & curry leaves, for seasoning.

Cook vegetables with salt, turmeric, green chillies, 1/2 tbps pepper and 1 cup water.

Grind coconut with jeera, 1/2 tbsp pepper & rice. When vegetables are cooked, lower heat and add coconut paste. Next, add curd. As soon as the curry starts simmering, remove from heat (do not bring it to boil) take it off the fire and keep aside.
Season with methi, mustard, red chilli and curry leaves in coconut oil. Do not stir, till curry is a little cool.  Serve with steamed rice.

For Mambazha puliseri, recipe is same, but make it with Wellerika or white pumpkin and ripe mangoes. Mangoes should be added after vegetable is half cooked. Mangoes should be well cooked and smashed for gravy to become tastier.