In a kadai, add coconut oil, turmeric powder, salt, mangoes, and a cup of water.

Cook over medium flame until the mango pieces become soft, stirring often to avoid sticking.

Adjust water level to achieve desired consistency as the gravy will thicken upon cooling.

Once mangoes are cooked, gently mash them with the back of a ladle.

In a mixer, combine fresh coconut, yogurt, cumin seeds, and curry leaves.

Grind the mixture to a fine, smooth paste.

Add the ground paste to the mango gravy and cook over medium flame for 8-10 minutes, until the raw smell of the paste dissipates.

Switch off the flame and set the gravy aside.

In a small pan, add coconut oil, mustard seeds, urad dal, and curry leaves.

Wait until the mustard seeds splutter, then add the tempering to the Pulissery.

Allow the gravy to settle for about 20 minutes.

Season the gravy with roasted fenugreek powder just before serving.

Serve Mambazha Pulissery with steamed rice and other South Indian side dishes.