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!

 

Ripe Mangoes Gojju/Curry

What kind of dish is Ripe Mango Gojju/Curry? I believe all my South Indian friends know everything about this dish. I will tell you how I first got introduced to this summer fruit mango dish…

Around two years back my dear friend Padmaja and I had gone to attend a housewarming ceremony of our mutual friend Poornima’s house. Generally in South India menu on such occasions is kept traditional. Amongst the dishes there was this one dish which was prepared from semi-ripe mangoes. It was such a delicious dish that I was amazed that something so good could be prepared with ripened mangoes other than Mangoshake (aamras).

Later I asked Poornima about the dish and she told that it is called Ripe Mangoes Gojju. In Kannada gojju means curry and is prepared with special small mangoes that are sweet and sour in taste. Noticing our interest Poornima generously packed Gojju for Padmaja and me.

Subsequently Padmaja and I decided to give it a try at home but I completely forgot about this.

Now mango season is back and Padmaja and I were talking when we suddenly recalled the house warming feast and the ripe mango gojju. We both decided that we were going to prepare the dish this summer. Padmaja belongs to the beautiful coastal city of Mangalore, so she prepared this Gojju in a complete traditional manner with curry leaves and more towards the salty side to be relished with rice.

I couldn’t find the same quality of mangoes which are required to prepare mango gojju, but I got small size mangoes and I went ahead with the preparation. As curry leaves are not much appreciated by Manish and Apoorva, I instead used fresh mint leaves and dry mint powder. Mine was a little towards the sweet version than the salty one. So it had sweet, sour, salty and chirpy taste. I kept it in the fridge and after 3 hours it was the best homemade summer beverage!! It was really refreshing and delicious. I was  glad that now to beat the summer heat I have one more wonderful cooling recipe. Isn’t it nice to explore different food cultures around us!!!

Ingredients :

Small size firm mangoes (sweet and sour in taste), two crushed green chillies, fresh chopped mint leaves, oil, rai (tiny mustard seeds), curry leaves, sugar, white salt, black salt, dry roasted cumin seeds powder, dry mint powder and water to boil mangoes.

Process :

Wash mangoes nicely and boil them in water (half soaked) till they are tender.

Don’t throw away the boiled water. Peel mangoes and with the help of knife or flat spatula take out all the pulp from the peeled skin of mangoes. Mix this pulp in boiled water. Now discard the peeled skin and squeeze out some pulp from the seed of mangoes too (but not completely).

This pulp would be having a lot of fiber – so grind it in the mixer along with sugar. Sugar volume should be such that the natural sweet taste of mangoes is also retained.

Add rest of the ingredients. White and black salt are added to enhance the taste. Mint leaves, mint powder and dry cumin powder enhance the  soothing fresh flavor. Crushed green chilies and tadka or seasoning in the end with oil and tiny rai or mustard seeds will give it a touch of Gojju.

Mix everything nicely, keep it in the fridge to cool down and later refresh yourself with this slightly tweaked version of traditional Ripe Mangoes Gojju. You can add some more water later if you want to have thin consistency.