Mambazha Pulissery (mango curry)

Mambazha Pulissery (mango curry) is a mango dish originally from Kerala. It is prepared with firm ripe mangoes, curd and fresh coconut. Mambazha Pulissery (mango curry) doesn’t take much time for preparation. Just half an hour and a blast of sweet, salty, spicy and sour flavored dish is ready!!

This mango curry is the first savoury dish I have ever cooked with coconut. I like coconut a lot, but only in sweets. In savoury dishes I am content till coconut chutney only.

A few days back my neighbour Subbalaksmi gave me this ripened mango curry dish to taste. I liked the taste and instantly asked for the recipe. But Subbalaksmi told that the recipe belongs to her mother in law and she always gets the ready dish from her. She doesn’t stay very far from our house but due to Corona I was scared to step out.

So, I decided to Google the recipe and my search ended with Foodviva.com. Recipe was quite simple and in half an hour Mambazha Pulissery (Mango curry) was ready. I took the curry to Subbalaksmi’s house for tasting. Both husband and wife gave a big thumbs up and I guess from now onwards I will start liking and cooking some more savoury coconut based dishes.

Some points to remember:

For this dish take firm ripe mangoes, so that while cooking you can have some mango chunks in the curry. If mangoes will be very soft, all chunks will turn into pulp.

Don’t use dry coconut. Fresh coconut gives wonderful authentic flavor to the dish.

Curd should be slightly sour and thick. We don’t want hung curd but it should not be thin as buttermilk.

This dish can be a part of your meals as a side dish or can be relished with plain hot steamed rice.

In the end while tempering,coconut il gives authentic flavour to the dish. But any other variety of oil also can be used.

There are a few more posts on mango dishes in the blog. You can take a look at them also:

Instant Mango Pickle  

Kairie ki loungi (raw mango dish)

Kachhi keiri ka pana/panna (raw mango beverage)

No Churn Mango Ice Cream

Mini Mango Cheesecake (No-Bake)

Mango Shrikhand (curd based dessert)

Ripe Mangoes Gojju/Curry

Ingredients :

1+1/2 cups peeled and chopped firm ripe mangoes

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1/3 cup of water

 

1/3 cup fresh grated coconut

2 green chillies

1/2 tsp cumin seeds

2-3 tbsp water

Salt as per your taste

 

1+1/2 cups thick beaten curd

2 tbsp oil

1/2 tsp tiny mustard seeds

8-10 curry leaves

1/8 tsp asafoetida

2 dry red chillies

Process :

Beat the curd and keep it ready.

Grate fresh coconut, add cumin seeds, green chillies, water and grind it into smooth paste.

Wash, peel and chop firm ripened mangoes.

Heat pan on sim heat and add mangoes, water, turmeric powder and red chilli powder.

Mix everything together and cook for five minutes on sim flame. If mixture is turning too thick and sticking to the pan add 2-3 tbsp of water. Be careful, don’t let the mangoes become completely mushy.

After 5 minutes of cooking mangoes, add coconut paste and salt. Mix it well, keep stirring and let it cook for 2-3 minutes.

After 2- 3 minutes, add beaten curd and keep stirring for a minute otherwise curd will curdle. Switch off flame after a minute.

In a separate pan, heat oil and crackle tiny mustard seeds, asafoetida, curry leaves, dry chillies and instantly pour this into curry. 

Kerala style ripe mango dish Mambazha Puliserry with curd and coconut flavour is ready to be served!

 

Published by

Deeksha Pathak

I like reading, watching movies, listening to music, doing some art and craft, cooking, baking and exploring new ideas. Baking is my new passion!!

103 thoughts on “Mambazha Pulissery (mango curry)

    1. Thank you very much Radhika 😊
      This mango dish was sure different for the whole family . Mangoes with red and green chillies tasted really good 😋

  1. Thank you so much for introducing us this new way to savour mangoes and Coconut in curry form😍😍
    I am sure it will taste yumm with hot steaming rice❤️❤️🍚

  2. Coconut in savoury food is very nice, they do it a lot in Thailand and Indonesia. I can imagine the taste together with mango, mmmmmmmh! So next time we will have to buy mangoes again … 😉 … and fresh coconut, if we can get it, that is …
    Today we will have your onion in cream dish again … 🙂

    1. Thank you very much Stella 😊
      In coastal areas of India people use at least 2 coconuts daily in their daily meals. In Northern parts of India, coconuts were not easily available, so we are not used to of using them in savoury dishes. For us dry coconut is for special occasions on festivals added in sweets only.
      But slowly I am coming out of my comfort zone of taste and I am enjoying 😁

      I will do Malai do pyaaza over the weekend. Thank you for reminding 😌

  3. With all that explosion of flavors, who is going to resist trying your mango curry recipe. Hi Deeksha. It is worth waiting for you. Mangoes in your tradition haunt me. It looks delicious.
    My greetings and may you be well at home.
    Manue

    1. Hello Mac, thank you very much for your warm wishes ☺️
      We have 29 states and 7 union territories in India. Each state has their own food culture different from the other one. So same vegetable or fruit is cooked in many different ways. The only thing is that how open we are to accept different food traditions.

      As always, you pamper me too much with your generous appreciation. Many many thanks for your kind words 😊
      Keep yourself safe, cheerful and healthy!

      1. Traditional foods are a guarantee that they are very tasty. They go from generation to generation without losing their flavor.
        I am sure because I comply with sanitary regulations. Happy because I know you are fine and you always have that captivating smile. Healthy, because your recipes are the best to have a healthy mind in a healthy body. I enjoy your blog. You carry it with great success and it is very varied. A big hug.
        Manuel

    1. Curry tasted really good Kamal. I was glad to cook this different mango dish. I hope that you will also enjoy the taste 😊
      Thank you so much ☺️

  4. Another first; never heard of this before for very clear reasons. You mentioned this has a mixed taste- sweet, sour and spicy. Does this classify as a dessert?

    1. Yes, another first ☺️
      learning process is going on and expanding my taste buds out of my comfort zone!.
      In Kerala this dish is served with rice. But mangoes and chilli combo is very good here, so I liked it as a dessert 😊
      If serving hot, rice is a good choice but if serving chilled, just enjoy different flavors!!

  5. Wow, another delicious dish, when we are so happy just by looking at your recipe, then we can imagine how happy your neighbors will be after enjoying the fresh new dishes.😊🤗 Very nice recipe ma’am 👌👌🙏🌻

    1. Thank you very much Yogesh☺️
      Good neighbourhood develops on mutual respect. My neighbors are very generous to share their recipes with me, so treat is a must ☺️

      1. Absolutely, If our neighbors are generous, it means that we will be equally generous.😊 A good neighbor supports us not only in happiness but also in trouble. Keep giving treats ma’am😊🤗🎆🌻🙏

    1. Hi Monika, taste is no where near kadhi 😂😂because of mangoes,fresh coconut and the cooking process . We cook kadhi for a longer period of time but here after curd added, just one minute cooking.
      We can’t eat kadhi cold direct from the fridge, but this dish you can. It tastes equally good as piping hot and cold. Thodi si quantity mei bana kar try kar lo.

  6. Mambazha pulissery is an authentic Kerala recipe 😊 You can make pulissery with the same procedure using big ripe yellow bananas (we call it nendrapazham – it’s available in some shops of Bangalore), then ripe pineapple. Each of these have nice tastes and it tastes more the next day. If you make it in earthen vessel, it tastes more. Pulissery is a common dish in daily lunch of Kerala people, especially vegetarians.

  7. I love mango and curry dishes, so I am sure this would be my kind of a dish! Thank you Deeksha for sharing the recipe!

  8. Thank you for visiting my blog and your kind words. Feel free to follow the blog if you liked it and I’ll for sure follow you back!!

  9. I wanted to make this last weekend, but the mangos got ripe and soft so quickly that I was simply forced to make a dessert with them … alas … 😉 😀
    I tried to put some in the fridge once to slow down the ripening process, but that was not a good idea. I will have to buy them the day that I want to make the dish.

    1. That happens a lot. Fruits are always in a hurry to bloom once they start ripening. Sometimes we are in full mood to cook and mangoes are not there and then one day laziness or priority to other work, fruits are angry with red and yellow bursting colours😂😂

  10. HI Deeksha,
    Thanks so much for stopping by my blog, and the like(s).

    I haven’t eaten a lot of indian food, not living in a large city where there are a variety of international food restaurants, but what I have had, I really liked.

    I love looking at the recipes, even not knowing what some of the ingredients are. It all just looks so good, like this Mango Curry. I imagine how it might taste, but really have no idea. I’m much more a baker than a cook so some of the recipes I’ve seen on other blogs with Indian food seem intimidating. Haven’t looked through yours much yet. Saw the bread recipes though!

    Happy blogging!
    Suzette aka writerbakes

    1. Hi Suzette, thank you very much for visiting the blog, going through the posts and appreciating this post😊
      I believe many of us have not yet tasted a lot cuisines. But I guess because of Google nowadays people are a lot experimenting in their kitchens. In our family nobody knew about baking. I learnt everything through internet. I hope someday you might try any Indian dish!!
      It was nice meeting you at this blogging platform. Hope we will be in touch😊

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.