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.
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
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
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
