Mambazha Pulissery-Ripe Mango Yogurt Curry

Share the yumminess

Mambazha pulissery is a traditional Kerala dish from South India. It is a sweet and tangy curry made with ripe mangoes, yogurt, and coconut. The dish is known for its unique combination of flavors and is often served as a part of the traditional Kerala feast called “sadya.” Try this recipe before mangoes go out of stock in your nearby stores.

Mambazha Pulissery

There are lots of Pulissery recipes in Kerala cuisine. Pulissery is basically vegetables cooked in yogurt and coconut paste. There are Pumpkin, Cucumber, Raw banana, Yam and more. Here I give you the most popular and delicious Mambazha (Ripe Mango)Pulissery.

How to make Mambazha Pulissery

As you all would have known by this time my love for mangoes, this Mango Pulissery takes a special place on my menu. The first time I made it, I just loved it. The sweetness in a little spicy curry with a bit of tangy yogurt takes your meal to the next level. I paired it with Beans uperi. Actually, this combines well even with Papadum. There is Raw Mango Pulissery but this ripe one is my favorite.

It is so easy as a breeze. Grind coconut with jeera seeds and green chilies and cook along with mangoes. That’s it. Don’t forget to temper it with coconut oil. Yes, I stress coconut oil. As it gives the dish a whole lot of flavor.

More Kerala recipes in this space are

Nei Appam

Aviyal

Pineapple Madura Curry

Varutharacha Sambar

Semiya Payasam

Beetroot Thoran

Mambazha pulissery recipe

INGREDIENTS

Ripe Mango – 2 Cups Peeled and Chopped

Yogurt – 2 tbsp

Turmeric Powder – 1/2 tsp

Red Chili Powder – 3/4 tsp

Salt – as required

To Grind

Coconut – 1/2 cup grated

Jeera seeds – 1/2 tsp

Green Chilies – 2

To Temper 

Coconut oil – 2 tsp

Mustard seeds – 1 tsp

Dry red chili – 1

Curry Leaves – few

METHOD

• Take all ingredients under ‘ To Grind’ and grind them to a smooth paste with the required water.
• In a pan with 1/2 cup of water cook mango pieces with turmeric powder and red chili powder in medium flame.
• When it is cooked, smash mango pieces, add the ground coconut paste to the mango, and cook till the raw smell goes.
• Adjust water as per the consistency required.
• Add salt and yogurt. Mix thoroughly. When it starts boiling remove it from the flame. Else the yogurt will curdle.
• Heat a pan with oil.
• Crackle mustard seeds and add curry leaves.
• Pour this tempering into the curry and close the lid for at least 1 minute.
• Serve with hot rice.

NOTES

1. Adjust green chilies as per your spice level.
2. Do try to use coconut oil for tempering, as it would enhance the flavor.
3. The consistency of the pulissery can be adjusted by adding water or reducing the yogurt quantity according to your preference.

Pin this to your favorite board

This post was originally published on April 13, 2018, now it is updated with new pictures.