Mango seed pulchakari (Ambya paari pulchakari)

Mango seed pulchakari (Ambya paari pulchakari) is a sour and tangy side dish that is had along with rice. Mango seed pulchakari is prepared using mango seed coated with very little mango pulp. Usually while preparing pulchakari with mangoes we do not add curd as the mangoes will already be sour.  But in this recipe (Mango seed pulchakari (Ambya paari pulchakari) I have added little curd to increase the taste since the mangoes that I got were not sour enough. You can use seeds of half ripened as well as raw mangoes.

Ingredients

• 1 or 2 Seeds of raw mangoes
• 1/4^th cup sour curd
• Salt to taste

For the masolu/For grinding

• 2 tbspns of grated coconut
• 2 to 3 numbers of red chilies (or as per your spiciness level)
• 1/4^th tspn of turmeric powder
• Water for grinding

For Seasoning

• 1 small spoon mustard
• 1 small spoon jeera
• 1 sprig curry leaves
• 1 tbspn coconut oil

Method

Peel, wash and remove the pulp of the mango leaving only a little pulp surrounding the seed. The rest of the mango pulp you can use to prepare other dishes (Ambya ukkari)

Add water and salt to the seeds and keep them in a container for cooking

In the mean time make the masolu ready by grinding coconut, red chilies and turmeric powder to a smooth paste.

Once the seeds are cooked well add the masolu to it and just cook for 2 to 3 minutes.

Now add the curd to the dish. Now it is time to lower the flame and when you see bubbles arising from the sides switch off the flame.

Now do the seasoning. Heat oil in a kadai/pan.  Add mustard seeds and when they splutter add jeera followed by curry leaves.

Add this seasoning to the pulchakari.

Your Mango seed pulchakari (Ambya paari pulchakari) is ready to be served

Have it along with rice.

Tips

It is better if you just give a spin to your curd for less than a second in your mixie before adding.  It will prevent lumps in the curd from floating on top of your dish.

Use coconut oil for seasoning as it enhances the taste

The consistency of pulchakari is a bit watery. This is because sometimes pulchakari is taken as such, means you drink its gravy. The choice varies from person to person.