Mambazha pulissery is a delicious, tangy and sweet Kerala onasadya curry prepared with cute little ripe mangoes in yogurt and coconut base. Let’s see how to make this with step by step pictures and video.
You can make this as part of your regular menu whenever you find the small nadan mangoes in season or for Onam sadhya.
Check out my ada pradhaman recipe and jackfruit payasam recipe.
Jump to:
This is my second favorite Kerala dish next to Aviyal. I just can have avail as such, I love it that much. I had mambazha pulissery at Laxmi’s yearly Onam Sadhya and loved it a lot. She even packed some and happily took as it was so delicious. Last year I was planning to post it but couldn’t, this year I was determined to start off with some of my favorites. I made this last week but took enough time to edit and post today.
For this particular recipe, I wanted to use the Nadan mango (nattu manga) as it looks pretty in the first place and always seen amma using tiny tennis ball size mambazham for her mambazha kuzhambu or sambar. So wanted to get those for best taste and look. Am not sure if this is from Kerala but always seen this in Mustafa each year when mangoes are in season.
It was bit costlier, but I got it anyways few for pulissery and rest for kuzhambu.
Ingredients
Here are the ingredients needed for pulissery using ripe mango.
- Mango – Ripe mangoes- Nadan mango (naatu manga) use alphonso or any small variety.
- Coconut – Main ingredient in any Kerala curry.
- Yogurt – Use fresh yogurt for best results.
- Mustard seeds – For tempering.
- Cumin seeds – Lends a mild flavour.
- Red chilli powder – I add this for lovely colour and to balance the taste. You can skip too.
- Green chilli – Gives a wonderful flavour and lends spice to balance the tanginess of curd.
- Jaggery – I add a bit extra for sweeter side curry.
- Curry leaves – Gives a good flavour as in the other Kerala dishes.
Check out my recipe card below for full list and quantities.
Step by step images
Let’s see how to make Mambazha pulissery.
1. Take grated coconut, chilli, cumin seeds and little water (¼ cup approx) in a mixie firstly.
2. Grind smoothly like a paste. Keep aside.
3. Then, take mangoes and peel it gently. Peel from the bottom towards the stalk side as it is easier this way.
4. Be as gentle as possible without deforming it’s shape.
5. Take the peeled mangoes, salt, turmeric, red chilli powder, jaggery and 1 & ¼ cups of water in a vessel.
6. Boil for 4-5 minutes or until the mangoes are soft.
7. Make sure to turn the mangoes gently to avoid it getting burnt.
8. Now, add ground coconut paste.
9. Mix well.
10. Simmer furthermore for 2-3. minutes or until the curry is thickened and homogenous in texture.
11. Meanwhile, beat curd well smoothly.
12. Then, lower the heat completely and add the beaten curd.
13. Heat furthermore just until about to boil. But take care not to boil. Switch off the flame.
14. Then, heat a pan with oil and splutter mustard, add red chilli, fenugreek seeds and curry leaves. Switch off the stove and add red chilli powder lastly. Give a quick stir.
15. Add to mambazha pulissery and mix well.
Serve mambazha pulissery with matta rice best. I always love Kerala pappadam along.
Substitutions & variations
- Instead of mangoes, you can use vegetables like raw banana, yam or fruits like ripe nendran banana, pineapple. Use you own combination like pineapple + cucumber.
- The amount of sweetness depends on your preference. But I like it on sweet side. So you can add from 2 tablespoon to ¼ cup jaggery(or sugar) in this recipe.
My notes
Though naatu manga works best, if you can’t get it, use any mango like alphonso, slice and use in the recipe. I like to slice both sides along the seed and use in the recipe as such instead of cutting it into cubes or thin slices. But it’s personal preference, you can prepare accordingly.
Top tips
- Sweet, ripe mangoes works best.
- Do not boil after adding curd, just heat in low flame otherwise it will curdle.
Serving suggestion
Serve as ozhichu curry with matta rice and poppadoms along with other side dishes as part of a sadhya.
Storage
You can keep refrigerated and use for two days, reheating gently.
When you find mangoes in season, you can buy it in bulk, peel and arrange in a zip lock without stacking. Then freeze it and use upto 6 months.
Recipe card
Mambazha Pulissery Recipe
Mambazha pulissery is a delicious, tangy and sweet Kerala onasadya curry prepared with cute little ripe mangoes in yogurt and coconut base.
Cup measurements
Ingredients
- 4 Mango ripe, small variety
- 1 cup Yoghurt
- ¼ teaspoon Turmeric powder
- ¼ teaspoon Red chilli powder
- 1 tablespoon Jaggery powder
- 4 Curry leaves
- Salt
Grind to paste
- 1 cup coconut
- 2 Green chillies
- ½ teaspoon Cumin seeds
To temper
- 1 tablespoon Coconut oil
- 1 Dry red chilli
- ½ teaspoon Mustard seeds
- ⅛ teaspoon Fenugreek seeds
- ¼ teaspoon Red chilli powder optional
- few curry leaves
Prevent your screen from going dark
Instructions
-
Take grated coconut, chilli, cumin seeds and little water (¼ cup approx) in a mixie firstly.
-
Grind smoothly like a paste. Keep aside.
-
Then, take mangoes and peel it gently. Peel from the bottom towards the stalk side as it is easier this way.
-
Be as gentle as possible without deforming it's shape.
-
Take the peeled mangoes, salt, turmeric, red chilli powder, jaggery and 1 & ¼ cups of water in a vessel.
-
Boil for 4-5 minutes or until the mangoes are soft.
-
Make sure to turn the mangoes gently to avoid it getting burnt.
-
Now, add ground coconut paste and mix well.
-
Simmer furthermore for 2-3. minutes or until the curry is thickened and homogenous in texture.
-
Beat curd well smoothly. Lower the heat completely and add the beaten curd.
-
Heat furthermore just until about to boil. But take care not to boil. Switch off the flame.
-
Heat a pan with oil and splutter mustard, add red chilli, fenugreek seeds and curry leaves.
-
Switch off the stove and add red chilli powder lastly. Give a quick stir.
-
Add to mambazha pulissery and mix well.
Video
Notes
- Do not boil after adding curd, just heat in low flame otherwise it will curdle.