on May 16, 2021, Updated Jan 15, 2024
About Mambazha Pulissery
Mambazha Pulissery (Kerala Style Ripe Mango Curry) is a popular Kerala dish made with ripe mangoes, yogurt, and coconut. It is a sweet, sour, and spicy dish often served as a side dish with rice or roti. The dish is very popular in Kerala and is often made for everyday meals during the mango season. It is also an integral part of Onam sadya and Vishu sadya. Mangoes give this dish a unique sweetness and flavor. Yogurt and fresh coconut are used to make the pulissery gravy base, which gives it a creamy texture. The pulissery is usually spiced with green chilies, ginger, garlic, cumin seeds, black pepper, and turmeric powder. Mambazha pulissery is best served with steamed rice or roti. It can also be served as a side dish with other Kerala dishes such as fish curry, chicken curry, or beef fry. This mambazha pulissery recipe is vegetarian and gluten-free and you can easily double or triple the recipe. Here are some more Kerala-style recipes
Kerala Prawn Curry Moru Curry Ulli Theeyal Kerala Style Instant Mango Pickle Kerala Egg Curry Kerala Style Fish Moilee Kerala Style Chicken Stew Kadala Curry
Ingredients
To Make The Paste
To prepare Mango Pulissery, a spicy coconut paste is made that adds a beautiful flavor. This paste is made using fresh coconut, green chillies, fresh ginger, cumin seeds, shallots, and water. You can adjust the green chilies depending on your heat preference. The spicy taste of this paste complements the sweetness of the mangoes.
To Make The Curry
Mangoes – Traditionally, this curry is prepared using whole wild mangoes (nattu mambazham) that are small in size but very juicy. These mangoes are easily available in South Indian states. You can check out your local Indian stores to get them, but if you cannot find them, you can use any variety of ripe mangoes. If using large mangoes, peel them and cut them into big pieces. Select mangoes that are free of soft patches and black marks. To see if they are ripe, gently press them! They are ripe if they are gentle to touch, give back a little, and not too firm. They should also smell sweet and fruity. Jaggery – Jaggery is added to give a little hint of sweetness to the dish, which compliments the mango and spicy coconut paste so well. Yogurt makes the dish creamier, and its cooling properties make this curry even more apt for hot days. Spices – This curry will need minimal everyday spices, such as turmeric powder, Kashmiri red chilli powder, and salt.
To Temper The Pulissery
This creamy South Indian mango curry is tempered with coconut oil with ingredients such as dry red chillies, curry leaves, brown mustard seeds, and fenugreek seeds (methi dana).
How To Make Mambazha Pulissery
Make The Paste
Add
1 cup grated fresh coconut 8-10 shallots (peeled and roughly chopped) 1 teaspoon chopped ginger 2 teaspoon green chilies (chopped) 1 teaspoon cumin seeds ¼ cup water
to a blender and blend to make a smooth paste. Set aside. Note – Some people also add ¼ teaspoon fenugreek seeds to this paste. You can try it too.
Make The Curry
Wash 750 g (26.5 oz, 4-5) small mangoes and pat them dry using a kitchen towel. Peel the mangoes using a sharp knife. Note – Some people make pullissery using chopped mangoes. If you want to try that version, chop the flesh of the mangoes into big chunks and discard the pit. Use chopped mangoes in place of whole mangoes. Whisk 1 cup plain yogurt with 1 teaspoon all-purpose flour and set it aside. Adding some all-purpose flour to the yogurt prevents it from curdling while cooking. It is not traditional, but it works like a charm. Add peeled mangoes to a medium-sized pan along with
4 tablespoon grated jaggery 1 teaspoon turmeric powder 2 teaspoon Kashmiri red chili powder ½ teaspoon salt
Now add ½ cup of water to the pan and mix well. Cover the pan with a tight-fitting lid. Cook for 10-12 minutes on low heat until the mangoes are softened. Remove the lid, add the ground coconut paste to the pot, and cook for another 2-3 minutes. Add the whisked yogurt and cook on low heat for another 2-3 minutes, stirring continuously. This curry should not boil and bubble too much; otherwise, it may curdle and lose its taste. If the curry is too thick, add water and cook until it boils. The consistency of the pulissery should be semi-thick, not too thick or too watery. Adjust salt and remove the pan from heat. Set aside.
Temper The Pulissery
Heat 3 tablespoon coconut oil in a small skillet over medium-high heat. Once the oil is hot, add
½ teaspoon brown mustard seeds ¼ teaspoon fenugreek seeds 2-3 whole dry red chilies 10-12 curry leaves
and let them crackle for 4-5 seconds. Pour the tempering over the Mambazha pulissery curry and stir gently. Serve hot.
Serving Suggestions
Mambazha Puliserry tastes the best, with steamed hot rice topped with a dollop of ghee and some South Indian papad on the side. You can also serve it with healthy alternatives such as brown rice or quinoa. Make it for Vishu Sadya or Onam Sadya and pair it with Matta rice and other delicacies. This mango curry tastes great with Phulka, Plain Tawa Paratha, or Kerala Parotta. Do give it a try. You can even eat it with a plain ghee roast dosa.
Storage Suggestions
I recommend making this sour mango curry fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for about a day or two. Mambazha Pulissery will not last more than 2 days, as it has fresh coconut, so make sure you make it in smaller quantities. Reheat it in a pan over the stovetop or microwave until nicely warm, and serve. Add some more water if the curry has thickened after refrigeration.
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