Add grated fresh coconut, shallots (roughly chopped), ginger, green chilies (chopped), cumin seeds, and water to a blender and blend to make a smooth paste.
Wash 750 g (6-8) small mangoes and pat them dry using a kitchen towel. Peel the mangoes using a sharp knife.
Whisk plain 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 grated jaggery, turmeric powder, Kashmiri red chilli powder, and salt.
Now add 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.
f the curry is too thick, add some water and cook until it comes to a boil. Adjust salt and remove the pan from heat. Set aside
Heat coconut oil. Add mustard seeds, fenugreek seeds, whole 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.