• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
    • My E-Books
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Eid Specials
  • Buy my Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Dal & Curries » Veg Curries » Mambazha Pulissery (Kerala Style Ripe Mango Curry)

    Published: May 16, 2021 | Last Updated On: May 17, 2021 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Mambazha Pulissery (Kerala Style Ripe Mango Curry)

    575 shares
    Jump to Recipe

    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.

    Here are some more Kerala-style recipes that you may like – Kerala Prawn Curry, Moru Curry, Ulli Theeyal, Kerala Style Mango Pickle, Kerala Egg Curry, Kerala Style Fish Moilee, and Kerala Style Chicken Stew.

    Mambazha Pulissery served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • How To Make Mambazha Pulissery
    • Frequently Asked Questions
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About This Recipe

    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 that is often served as a side dish with rice or roti.

    The dish is very popular in Kerala and is often made during the mango season for everyday meals. 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.

    Ingredients

    mambazha pulissery paste ingredients.

    To Make The Paste

    To prepare Mango Pulissery, a spicy coconut paste is made that adds a beautiful flavor. To make this paste, you will need fresh coconut, green chilies, 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 really well.

    mambazha pulissery curry ingredients 1
    Mambazha pulissery curry ingredients 2

    To Make The Curry

    Mangoes – Traditionally, this curry is prepared using wild mangoes (nattu mambazham) that are small in size, but are very juicy. These mangoes are easily available in South Indian states, you can check out your local Indian stores to get these, but if you cannot find them you can use any variety of ripe mangoes.

    Select mangoes that are free of soft patches and black marks. To see if they are ripe, gently press them! If they are gentle to touch, give back a little, and not too firm, then they are ripe. 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 – This makes the dish creamier and its cooling properties make this curry even more apt for hot days.

    Spices – We will need minimal everyday spices for this curry such as turmeric powder, Kashmiri red chili powder, and salt.

    To Temper The Pulissery

    This creamy South Indian style mango curry is tempered with a coconut oil tempering that has ingredients such as dry red chilies, curry leaves, mustard seeds, and fenugreek seeds.

    How To Make Mambazha Pulissery

    Make The Paste

    Add 1 cup grated fresh coconut, 8-10 shallots (roughly chopped), 1 teaspoon chopped ginger, 2 teaspoon green chilies (chopped), 1 teaspoon 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.

    Paste ingredients added to a blender.
    Smooth paste made.

    Make The Curry

    Wash 750 g (6-8) 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, just chop the flesh of the mangoes into big chunks and discard the pit. Use the 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 splitting while cooking. It is not traditional but this tip works like charm.

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

    Add peeled mangoes to a medium-size pot along with 4 tablespoon grated jaggery, 1 teaspoon turmeric powder, 2 teaspoon Kashmiri red chili powder, and 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 pot and cover it 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 and add the coconut paste to the pot and cook for another 2-3 minutes on medium heat.

    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 else 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 some water and cook until it comes to a boil.

    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 mustard seeds, ¼ teaspoon fenugreek seeds, 2-3 whole dry red chilies, and 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 we 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 we chop the mangoes instead of adding whole?

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

    Serving Suggestions

    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.

    You can also make it for Vishu sadya and pair it with Matta rice and other delicacies.

    This mango curry also tastes great with phulka, tawa paratha, or even Kerala parotta. Do give it a try. You can even eat it with a plain ghee roast dosa.

    Storage Suggestions

    I will recommend you make this curry fresh, but if you have leftovers you can store them in an airtight container for about a day or two in the refrigerator.

    Mambazha Pulissery will not last more than 2 days, as it has fresh coconut in it so make sure you make it in smaller quantities.

    Reheat it in a pan over the stovetop or in a microwave until nicely warm and serve. Add some more water if the curry has thickened after the refrigeration.

    You Might Also Like

    • Kadala Curry (Kerala-Style Black Chickpeas Kari) is a quintessential dish in every Malayalee household. It’s a very popular dish to serve with puttu, appam, and dosa for breakfast and is also eaten with idiyappam or string hoppers, paratha, and boiled red rice for lunch or dinner (vegan, can be easily made gluten-free).
      Kadala Curry (Kerala Style Black Chickpeas Kari)
    • Kerala Fish Curry served in a serving bowl.
      Kerala Fish Curry
    • Beetroot Pachadi served in a bowl.
      Beetroot Pachadi
    • Pineapple pachadi served in a bowl.
      Kerala Style Pineapple Pachadi

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    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.

    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.
    3 from 5 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Gluten Free, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 people
    Calories: 358kcal
    Author: Neha Mathur

    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

    • 750 grams ripe small mangoes (4-5, I used sugar baby variety)
    • 1 cup yogurt
    • 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 mustard seeds
    • ¼ teaspoon fenugreek seeds
    • 2-3 whole dry red chilies
    • 10-12 curry leaves
    US Customary or Metric
    Prevent your screen from going dark

    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 pot along with jaggery, turmeric powder, Kashmiri red chili powder, and salt.
    • Now add ½ cup of water to the pot and cover it 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 on medium heat.
    • 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

    https://www.youtube.com/watch?v=JhuZ_nBmjnQ

    Notes

    Do not cook the curry for longer after adding yogurt, and 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.
    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
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!

    More Veg Curry Recipes

    • Shahi Paneer Korma is a Mughlai-style paneer dish where paneer cubes are cooked in rich onion-based gravy. This Indian curry is rich and creamy and goes well with Indian bread (vegetarian, gluten-free).
      Mughlai Shahi Paneer Korma
    • This easy Bombay Potatoes (Indian Style Spicy Potatoes) recipe is made using baby potatoes, onions, tomatoes, and a few basic Indian spices. Serve it with paratha or roti for a delicious meal (vegan, can be easily made gluten-free).
      Easy Bombay Potatoes (Indian Style Spicy Potatoes)
    • A dish widely prepared in Uttar Pradesh, this traditional UP Style Matar Ka Nimona is a delicious curry made using fresh green peas and a few spices. This is a soupy curry that goes well with rice or paratha. Make it with the most tender winter peas while they are in season (vegetarian, gluten-free).
      UP Style Matar Ka Nimona (Fresh Green Peas Curry)
    • Kashmiri Dum Aloo is a delicious yogurt based potato curry flavored with dry ginger powder and fennel powder. Make it in traditional Kashmiri pandit style using my easy recipe (vegetarian).
      Traditional Kashmiri Dum Aloo

    Reader Interactions

    Comments

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Kanika

      April 11, 2017 at 10:46 am

      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.

      Reply
      • msnehamathur

        April 13, 2017 at 2:53 am

        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.

        Reply
    2. Lisa U

      May 23, 2018 at 12:58 am

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

      Reply
      • Neha Mathur

        May 24, 2018 at 1:45 am

        It’s plain yogurt Lisa 🙂

        Reply
    3. Sb

      May 08, 2020 at 8:00 pm

      Hey Neha! What can I substitute the jaggary with? Honey / Sugar?

      Reply
      • Neha Mathur

        May 09, 2020 at 3:49 am

        You can use either, however jaggery gives the most authentic taste.

        Reply

    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    My Cookbook

    Neha's Cookbook Cover

    Click to Buy Now on Amazon

    Most Popular Recipes

    • Make this delicious restaurant-style Hibachi Fried Rice (Japanese Style Fried Rice) for a quick Asian-inspired meal. Serve it with Hibachi chicken and Yum Yum sauce and get transported to a Japanese Steakhouse.
      Best Hibachi Fried Rice (Japanese Style Fried Rice)
    • This oven-baked lemon garlic baked tilapia is super easy to make and comes together in under 20 minutes. It's low carb, gluten-free, keto-friendly, and very flavorful. Here is how to make it.
      Spicy Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan sauce served in a bowl.
      Creamy Garlic Parmesan Sauce
    • Lemon tea served in cups.
      Lemon Tea
    • Light, hearty and delicious, Chicken Clear Soup is super easy to make at home. It is made using simple ingredients and comes together in under 30 minutes. This soul-soothing soup is gluten-free and low carb too.
      Chicken Clear Soup
    • Egg White Scramble is a healthy, fluffy, and delicious option for breakfast. Serve it with some toast and fruits and milk on the side. Here is how to make the best fluffy scrambled egg white recipe at home!
      Scrambled Egg Whites

    Summer Mango Recipes

    • Kacche Aam Ki Launji is a sweet and spicy chutney made using tangy green mangoes, jaggery, and a few simple spices. This chutney keeps good in the refrigerator for upto 3 months. So make a big batch and enjoy!
      Kacche Aam Ki Launji (Sweet & Spicy Raw Mango Chutney)
    • Learn How To Make Mango Pulp in under 5 minutes and use it round the year to make your favorite recipes.
      How To Make Mango Pulp (Mango Puree)
    • Green mango chutney is a spicy and tangy Indian accompaniment made using green mangoes. Serve it with an Indian snack or meals for a tangy treat.
      Green Mango Chutney (Raw Mango Chutney)
    • This Easy Mango Pico De Gallo is fruity, sweet, and spicy and comes together in under 10 minutes using simple ingredients. Serve it with nachos, chips, rice, or tacos for a perfect summer special accompaniment (vegan, gluten-free).
      Easy Mango Pico De Gallo (Mango Salsa)
    • Mango Magic Tropical Smoothie is a delicious drink loaded with tropical flavors. Sip it for breakfast or for snacks (gluten-free, can be easily made vegan).
      Mango Magic Tropical Smoothie
    • Aam panna is a refreshing Indian summer drink made using green mangoes. It is sweet, tangy, and bursting with beautiful flavors. Make it in an instant pot or a traditional pressure cooker.
      Aam Panna (Tangy Green Mango Drink)

    Eid Specials

    • Mohabbat ka Sharbat is a refreshing Old Delhi-style summer drink. It has flavors from watermelon and rose syrup. Here is how to make it (vegetarian, gluten-free, and can be made vegan).
      Mohabbat Ka Sharbat
    • Lachha Rabdi (Rabri) is a popular North Indian dessert made by reducing milk and flavoring it with saffron and rose water (or cardamom). Make it in an authentic way using my easy recipe.
      Authentic Lachha Rabdi (Rabri)
    • Sheer Khurma or Sheer Korma is a traditional Indian dessert that is a must-make for the festival of Eid. It is made by cooking fine vermicelli with ghee, milk, dates, and dry fruits. Saffron is added to it for a unique flavor.
      Sheer Khurma (Vermicelli Milk Dates Pudding)
    • Super crispy from the outside and juicy from the inside, these Homemade Fish Fingers are a breeze to make. You just can't go wrong with this delicious and easy recipe.
      Homemade Crispy Fish Fingers
    • Kesar Phirni or Firni is a traditional Kashmiri dessert that is made using milk and rice. This Mughlai sweet is a treat to eat and is very easy to make. Here is how to make it.
      Traditional Phirni Recipe (Firni, Indian Rice Pudding)
    • Shahi Tukda (Shahi Toast) is a Mughlai dessert made using deep-fried bread slices, reduced saffron flavored milk (rabdi), and sugar syrup. It is a perfect dessert for festivals and special occasions (vegetarian).
      Mughlai Shahi Tukda

    Footer


    ^ back to top

    About

    About Neha

    Diwali E-Book

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP