Mambazha Pulissery or ripe mango curry is a mango dish originally from Kerala. It is prepared with firm ripe mangoes, curd and fresh coconut. Mambazha Pulissery or ripe 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 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 savory 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 will 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:
Kairie ki loungi (raw mango dish)
Kachhi keiri ka pana/panna (raw mango beverage)
Mini Mango Cheesecake (No-Bake)
Mango Shrikhand (curd based dessert)
Ripe Mangoes Gojju/Curry
1+1/2 cups peeled and chopped firm ripe mangoes
1/2 tsp turmeric powder
1/2 tsp red chili powder
1/3 cup of water
1/3 cup fresh grated coconut
2 green chilies
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 asafetida
2 dry red chilis
Beat the curd and keep it ready.
Grate fresh coconut, add cumin seeds, green chilies, 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 chili 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, asafetida, curry leaves, dry chilies and instantly pour this into curry.
Kerala style ripe mango dish Mambazha Pulissery(mango curry) withcoconut flavour is ready to be served!