upliancefoodAll recipes

    Mango Pulusu

    watch the jar ↓

    A bowl of mango pulusu: two whole peeled mangoes in a red tamarind gravy with curry leaves100+ cooks
    ★ 4.3
    • Total time:35min
    • Your hands-on time:7min you
    • Longest hands-free stretch:18min free

    How upliance makes mango pulusu, step by step

    CHOP
    STIR
    HEAT
    MASH
    READY
    0:00
    Mango pulusu. Done.
    7 min29 min
    1. upliance, upliance

      This cooks it.

      • SAUTÉ
      • STIR
      • COOK
      +−What is it?

      upliance is a steel jar on a smart base with a touchscreen. It weighs, sautés, stirs and cooks, and the screen tells you what to drop in next. Scroll to watch it make mango pulusu from above.

    2. You, 5 min

      Peel two small mangoes

      +−How much knife work?

      Peel 250 g of small ripe mangoes (about two) and keep them whole in a bowl till drop 2. Wash 10 curry leaves and pull the stem off one green chilli. Nothing to chop except a little coriander at the end.

    3. You, 30 s

      Drop 1 of 3

      +−What goes in

      The tempering: 1½ tbsp oil, ½ tsp mustard seeds, ¼ tsp hing, 1 green chilli and 10 curry leaves.

    4. Line drawing: crown lifted off the lid
      upliance, 30 s

      Crackles the tadka

      +−No tadka pan?

      Lid on, crown off. upliance heats the oil and stirs till the mustard seeds pop and the curry leaves crisp, about 30 seconds. No separate tadka pan.

    5. Line drawing: adding ingredients to the jar
      You, 30 s

      Drop 2 of 3

      +−What goes in

      The peeled mangoes, whole, with 1 tsp salt, 1 tsp Kashmiri chilli powder and 1 tbsp tamarind paste.

    6. Line drawing: crown lifted off the lid
      upliance, 10 min

      Sautés mangoes in masala

      +−Won't the mangoes break?

      Crown still off. upliance stirs gently for 10 minutes so the chilli and tamarind cook out and coat the mangoes, which stay whole.

    7. You, 15 s

      Drop 3 of 3

      +−What goes in

      350 ml water. Put the lid and crown back on.

    8. Line drawing: jar with lid and crown on
      upliance, 18 min

      Simmers into pulusu

      18MIN FREEcook the rice
      +−What's the jar doing?

      Lid and crown on. upliance mixes the water in, then simmers the gravy for about 18 minutes, stirring slowly, till the mangoes soften and the gravy turns tangy, sweet and spicy.

    9. You, 1 min

      Coriander on top. Serve.

      +−Finish

      Ladle the pulusu into a bowl, scatter chopped coriander from two stems on top and eat it with hot steamed rice.

    Where the time goes

    You: 7 min
    peel mangoes · 3 drops · garnish
    upliance: 29 min18 free
    temper · sauté · stir · simmer
    upliance: a steel jar on a smart base with a touchscreen

    You: 7 min. upliance: 29 min.

    Get upliance
    Full recipeIngredients by drop and every step+−

    Mango pulusu is a tangy, spicy South Indian summer curry: small ripe mangoes simmered whole in a tamarind and Kashmiri chilli gravy over a mustard, hing and curry leaf tempering. upliance tempers, sautés and simmers it; all you do is peel two mangoes. Pair it with steamed rice.

    South Indian, Tamil, Kerala, Karnataka, Andhra, Telangana. Vegan main course gravy. Serves 2. About 35 min start to finish; about 7 min of it is you. Cooked 100+ times on upliance.

    Ingredients (2 servings)

    Drop 1tempered 30 s

    • Oil 1½ tbsp
    • Mustard seeds ½ tsp
    • Hing ¼ tsp
    • Green chilli stem removed1
    • Curry leaves washed10 leaves

    Drop 2sautéd 10 min

    • Small ripe mangoes peeled, kept whole250 g (about 2)
    • Salt 1 tsp
    • Kashmiri chilli powder 1 tsp
    • Tamarind paste 1 tbsp

    Drop 3simmered 18 min

    • Water 350 ml

    To serve

    • Coriander leaves finely chopped2 stems

    Steps

    1. Prep (you, ~5 min). Peel 250 g small ripe mangoes and keep them whole in a bowl. Wash the curry leaves and pull the stem off the green chilli.
    2. Drop 1 (you, 30 s). Add oil, mustard seeds, hing, the green chilli and curry leaves to the jar.
    3. upliance, 30 s. With the lid on and crown off, it heats and stirs till the mustard seeds pop.
    4. Drop 2 (you, 30 s). Add the whole peeled mangoes, salt, Kashmiri chilli powder and tamarind paste.
    5. upliance, 10 min. Crown still off, it sautés the mangoes in the masala, stirring gently.
    6. Drop 3 (you, 15 s). Pour in 350 ml water and put the crown back on.
    7. upliance, ~18 min. It mixes the water in and simmers the gravy, stirring slowly, till the mangoes are soft. This is your free time: cook the rice.
    8. Serve (you, 1 min). Ladle into a bowl, top with chopped coriander and serve with steamed rice.
    More recipesCooked 100+ times on upliance