Take 500 grams of ripe mangoes, peel them and cut into pieces.
In a pan, add 1 teaspoon of coconut oil and sauté the mango pieces for 2-3 minutes.
In a grinder, add 1 cup of grated coconut, 2 green chillies, 1/2 teaspoon of cumin seeds and grind it into a smooth paste using a little water.
In a pan, add the sautéed mangoes, ground coconut paste, 1/2 teaspoon of turmeric powder, salt to taste and 1 cup of water. Cook this on medium flame for 10-15 minutes.
Lower the flame and add 2 cups of beaten curd. Stir well and cook for another 5 minutes.
For tempering, heat 2 teaspoons of coconut oil in a pan, add 1/2 teaspoon of mustard seeds, 2 dried red chillies, a pinch of fenugreek seeds and a few curry leaves. Once the mustard seeds start to splutter, pour this tempering over the prepared curry.
Serve the Pulissery hot with rice.