Mambazha Pulissery (Kerala Style Ripe Mango Curry)

3 from 5 votes

Mambazha Pulissery is a Kerala-style curry made with ripe mangoes, coconut, yogurt, and mild spices. Serve this spicy, sweet, sour curry with steamed rice for a delicious meal (vegetarian, gluten-free).

Mambazha Pulissery served in a bowl.
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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

Ingredients

mambazha pulissery paste ingredients.
mambazha pulissery curry ingredients 1
Mambazha pulissery curry ingredients 2

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.

Paste ingredients added to a blender.
Smooth paste made.

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.

Peeled ripe small mango.

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.

All purpose flour and yogurt in a bowl.
Flour and yogurt mixed in a bowl.

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
mangoes, jaggery, salt, chili powder, turmeric powder and water added to a pan.
Mixed well.

Now add ½ cup of water to the pan and mix well. Cover the pan with a tight-fitting lid.

Pan covered with a 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.

Coconut paste added to the pan.
Mangoes with coconut paste.

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.

Yogurt added to the pan.
Yogurt mixed with the curry in the pan.

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.

Water added to the pan.

Temper The Pulissery

Heat 3 tablespoon coconut oil in a small skillet over medium-high heat.

Oil heating in a skillet.

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.

Mustard seeds, fenugreek seeds, curry leaves, red chilies added to the hot oil.

Pour the tempering over the Mambazha pulissery curry and stir gently. Serve hot.

Tempering poured over ready mambazha pulissery.

Frequently Asked Questions

Can I replace the mangoes with other fruits and vegetables?

Yes, you can follow the same recipe and prepare the publisher using cucumber, pineapple, apple, elephant yam, green plantain, colocasia, etc.

Can I chop the mangoes instead of adding whole?

If your mangoes are very big, chop them into pieces and add them to the curry. But if they are smaller, I prefer to add them as a whole.

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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Make your summer meals more special with this Kerala-style ripe mango curry, which is traditionally called as Mambazha Pulissery. It is sweet, spicy and full of flavour. Here is how to make it.
3 from 5 votes

Mambazha Pulissery Recipe (Kerala Style Ripe Mango Curry)

Mambazha Pulissery is a Kerala-style curry made with ripe mangoes, coconut, yogurt, and a few mild spices. Serve this spicy, sweet, and sour curry with steamed rice for a delicious meal.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 people

Ingredients 

To Make The Paste

  • 1 cup grated fresh coconut (packed)
  • 8-10 shallots (chopped)
  • 1 teaspoon chopped ginger
  • 2 teaspoons chopped green chilies
  • 1 teaspoon cumin seeds

To Make The Curry

  • 26.5 ounces ripe small mangoes (750 g, 4-5, I used sugar baby variety)
  • 1 cup yogurt (dahi, curd)
  • 1 teaspoon all-purpose flour (maida)
  • 4 tablespoons grated jaggery
  • 1 teaspoon turmeric powder
  • 2 teaspoons Kashmiri red chili powder
  • ½ teaspoon salt (or to taste)

To Make The Tempering

  • 3 tablespoons coconut oil
  • ½ teaspoon brown mustard seeds
  • ¼ teaspoon fenugreek seeds (methi dana)
  • 2-3 whole dry red chilies
  • 10-12 curry leaves
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Instructions 

Make The Paste

  • Add coconut, shallots, ginger, green chilies, cumin seeds, and 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 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, just chop the flesh of the mangoes into big chunks and discard the pit. Use the chopped mangoes in place of whole mangoes.
  • Whisk yogurt with all-purpose flour and set it aside. Adding some all-purpose flour to the yogurt prevents it from splitting while cooking. It is not traditional but this tip works like charm.
  • Add peeled mangoes to a medium-size pan along with jaggery, turmeric powder, Kashmiri red chili powder, and salt.
  • Now add ½ cup of water to the pot 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 and add the 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 else it may curdle and lose its taste.
  • If the curry is too thick, add some water and cook until it comes to a boil.
  • The consistency of the curry should be semi-thick, not too thick, or too watery. 
  • Adjust salt and remove the pan from heat. Set aside.

Temper The Pulissery

  • Heat coconut oil in a small skillet over medium-high heat.
  • Once the oil is hot, add mustard seeds, fenugreek seeds, dry red chilies, and curry leaves, and let them crackle for 4-5 seconds.
  • Pour the tempering over the Mambazha pulissery curry and stir gently. Serve hot.

Video

YouTube video

Notes

Do not cook the curry for longer after adding yogurt; do not get tempted to increase the heat. Cook it on low heat; otherwise, it may curdle.
If you cannot find the South Indian wild mangoes, you can use any small variety of ripe mangoes for the curry. If small mangoes are not available, then use large mangoes cut into large pieces.
The color of the Mambazha pulissery may vary, so do not worry. The color depends on the variety of mango you choose.

Nutrition

Calories: 358kcal, Carbohydrates: 45g, Protein: 6g, Fat: 20g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 8mg, Sodium: 365mg, Potassium: 697mg, Fiber: 7g, Sugar: 34g, Vitamin A: 2489IU, Vitamin C: 124mg, Calcium: 137mg, Iron: 2mg
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6 Comments

  1. This sounds delicious! Just wondering if you’d be so kind as to explain what you mean by curd? Thank you.

  2. Hi Neha

    The recipe sounds yum. But If we blend what we cooked, according to step 5, we won’t have chunks of mango in the curry? Please advise.

    1. You don’t have to grind the pan ingredients. There is a list of ingredients to be ground in to a paste in the ingredients section. You have to grind those and add in the pan.