Mambazha Pulissery or Kerala Style Ripe Mango Curry is a delicious sweet and spicy preparation that goes perfectly well with Steamed Rice.
About This Recipe
Kerala Style Ripe Mango Curry or Mambazha Pulissery is a lip-smacking dish made out of the king of the fruits, jaggery, and the fine Indian spices, condiments.
Best savored with Steamed Rice or Phulkas, Mambazha Pulissery has this quintessential sweet and sour taste that could literally perk up your meal and initiate bonhomie!
Enriched with the flavors of fresh coconut, ginger, green chilies, jaggery, various spices, curry leaves et al, this Mango Curry is just that satiating dish that you could relish on a weekday or even on weekend for brunch.
I made this mango curry using the wild mangoes that are easily available in South India. These mangoes are small in size with thick green skin but are super juicy and fibrous. In case you don’t have access to these mangoes, go ahead and use any ripe mangoes.
Some of the leftover Kerala Style Ripe Mango Curry was even relished with joy the next day, oh, yes, it turned that yummy! Having heard the same from me, why don’t you roll up your sleeves to make this Mango Curry this weekend, ladies?
This Mambazha Pulissery is,
- Sweet & Spicy
- Made with Ripe Mangoes
- A Summer favorite
For the Paste – To prepare this Mango Pulissery, we will make a spicy coconut paste that adds a beautiful coconut spicy flavor to the curry. For the paste, we will need fresh coconut, green chillies, ginger, cumin seeds, shallots, and water.
Make a smooth paste out of it. Do not make it watery, you will need a thick paste, so add a little amount of water.
For the Curry –
Mangoes – Traditionally, this curry using wild mangoes that are small in size, but are very juicy indeed. They are easily available in South Indian states, but if you cannot find them you can use any variety of ripe mangoes.
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 – This makes the dish more creamy and also its cooling properties make this dish even more apt for hot days.
Spices – We will need minimal everyday spices for this curry such as turmeric powder, red chili powder, and salt. Yes, that’s it!
For tempering – In the end, we will temper this creamy South Indian Style Mango Curry, with a coconut oil tadka that has ingredients such as dry red chilies, curry leaves, mustard seeds, and fenugreek seeds. This makes the curry even more delicious.
You can even use vegetable oil in place of coconut oil to give the tadka.
Step By Step Recipe
Wash the mangoes and pat them dry. Peel the mangoes using your hand.
Add fresh coconut, shallots, ginger, green chilies, cumin seeds in a mixer grinder and make a smooth paste.
Add peeled mangoes in a pan along with jaggery, turmeric powder, red chili powder, and salt.
Now add 1/2 cup of water and cover and cook for 10-12 minutes on medium flame.
Add the coconut paste in the pan and cook for another 2-3 minutes.
Add the whisked yogurt and cook for another 2-3 minutes. Keep stirring continuously.
Heat coconut oil in a pan.
Once the oil is hot, add mustard seeds, fenugreek seeds, dry red chili, and curry leaves and let them crackle for a few seconds.
Pour the tempering over the curry. Serve hot.
Frequently Asked Questions
Yes, you can follow the same recipe and prepare the Pulissery using Cucumber, Pineapple, Apple, Elephant Yam, Green plantain, or Colocassia etc.
If your mangoes are very big in size, you can chop them in big pieces and add in the curry. But if they are smaller in size, I prefer to add them as a whole.
Mambazha Pulissery tastes the best along with Steamed 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.
This Mango Curry also tastes great with Phulka or even Kerala Parotta. Do give it a try.
I will recommend you make this curry fresh, but if you have leftovers you can store it for about a day or two in the refrigerator. Make sure to store it properly in a sealed container and reheat until warm before serving.
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Mambazha Pulissery Recipe
- 6-8 Ripe small mangoes (I used Sugar baby Variety)
- 4 tbsp Jaggery (Grated)
- 1 tsp Turmeric powder
- 2 tsp Red chilli powder
- Salt to taste
- 1 cup Yogurt (Whisked)
To grind to a paste
- 1 cup Fresh coconut (Grated)
- 2-3 Green chillies
- 1 tsp Cumin seeds
- 1 tsp Ginger
- 8-10 Shallots
For the seasoning
- 3 tbsp Coconut oil
- 1/2 tsp Mustard seeds
- 1/4 tsp Fenugreek seeds
- 2-3 Dry red chilli
- 10-12 Curry leaves
- Wash the mangoes and pat them dry.
- Peel the mangoes using your hand.
- Add them in a pan along with jaggery, turmeric powder, red chilli powder and salt.
- Add 1/2 cup of water and cover and cook for 10-12 minutes on medium flame.
- Now add the ingredients to grind in a blender and blend to make a smooth paste.
- Add little water if required.
- Add it in the pan and cook for another 2-3 minutes.
- Now add the whisked yogurt and cook for another 2-3 minutes.
- Keep stirring continuously.
- Heat coconut oil in a pan.
- Once the oil is hot, add mustard seeds, fenugreek seeds, dry red chilli and curry leaves and let them crackle for a few seconds.
- Pour the tempering over the curry.
- Serve hot with steamed rice.