Mambazha Pulissery

Mambazha Pulissery, made with ripe mangoes, coconut, yoghurt, green chillies, and spices, is a traditional summertime curry from the South Indian state of Kerala. This mild curry, deliciously sweet from the mangoes and lightly tangy from the yoghurt, is paired with rice for a perfect summer day lunch.

Pulissery, in general, from Kerala cuisine is a spiced buttermilk/yoghurt based curry cooked with spices and coconut. The main ingredient that goes into this curry varies with seasons. It could be any of the seasonal vegetables including sambhar cucumber, elephant yam, green plantain, or colocasia. They are all delicious variations of the pulissery. But it is the mambazha pulissery that stands out from the list primarily because of hero ingredient – ripe mangoes.

Mambazha Pulissery always brings back memories of school vacations for me. While growing up that was the time when we went to our grandparents’ place. That was the time when all we used to do was play, eat, and sleep. That was also the season of mangoes. Priyor, moovandan, chandrakaaran, neelan, malgoa, there were a variety of mangos in our grandparents’ place. Many of those mango trees are gone now, but the memories of those fun times come rushing back to me every time I taste a good mambazha pulissery.

About this Mambazha Pulissery

This is a very seasonal curry. Mangoes are in season during the summer months of April and May. You can use any locally available mango for this preparation. When slicing the mangoes for the curry, you don’t have to discard the stones. Retain some flesh and add them to the curry for an authentic touch.

Let the tempering cool down before adding to the curry in the last step. You can devour this sweet and tangy curry with some steaming rice. A poppadum and some pickle will add some good texture and complimentary flavours. Do you know what is the best accompaniment for pulissery and rice? A kickass Kerala style fish fry!

If you like this mambazha pulissery, following traditional Kerala feast recipes might also be of interest to you.

• Avial (Kerala Mixed Vegetable Curry)
• Pavakka Theeyal (Bitter Gourd/ Melon cooked with roasted coconut)
• Pumpkin Erissery
• Raw Papaya Stir-Fry
• Irumban Puli (Bilimbi) Pickle

Print Recipe

5 from 1 vote

Mambazha Pulissery

Mambazha Pulissery, made with ripe mangoes, coconut, yoghurt, green chillies, and spices, is a summertime curry from Kerala. This mild curry, deliciously sweet from the mangoes and lightly tangy from the yoghurt, is paired with rice for a perfect summer day lunch.

Prep Time15 mins

Cook Time25 mins

Total Time50 mins

Course: Main Course, Main Dish

Cuisine: Kerala

Keyword: sadya

Servings: 4 people

Ingredients

• 400 grams mango
• 1/2 teaspoon turmeric powder
• 1 sprig curry leaves
• salt
• 1/2 litre yoghurt

For the ground paste

• 1 cup grated coconut
• 1/2 teaspoon cumin seeds
• 2 green chilies
• 15 black peppercorns

For tempering

• 1 1/2 tablespoon coconut oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon fenugreek seeds
• 2 sprig curry leaves
• 3 dry red chillies

Instructions

• Peel and slice the mangoes to 2-inch pieces. Keep the stones as well.
  
• Grind the grated coconut with cumin seeds, peppercorns, and the green chillies in a blender.
  
• Grind to a fine paste by adding a little water at a time. Keep this aside.
• Give the yoghurt a quick blitz in a blender.
• This will break the thick yoghurt to a much thinner consistency.
• This will also separate the butter if you are using a full-fat yoghurt.
• We don't need this butter for our Mambazha Pulissery. You can store this butter for later use.
• Add the mango pieces, turmeric powder, salt, and curry leaves in a pot.
• Add just enough (or a little less) water to cover the mangoes.
  
• Mix well and cook on a medium flame with the lid on.
• Stir occasionally so that the mango pieces do not stick to the bottom of the pan.
• Once the water starts to boil, open the lid, and continue cooking on a low flame until the mangoes are done.
• Now add the ground coconut paste to the pot and combine well.
  
• Cook on a medium flame until boil.
• Now add the whisked yoghurt.
• Mix well and continue cooking.
  
• Now you have to stir frequently and not allow the curry to settle.
• This will ensure that the yoghurt doesn't split/curdle.
• Bring to boil.
• You can reduce a little.
• Switch off but continue stirring until the temperature of curry reduces and is not boiling.
• In a separate pan, heat some oil and temper the mustard seeds.
• Once they start to pop add the fenugreek seeds as well.
• Add the curry leaves and finally the dry red chillies.
• Switch off.
• Let this rest for a few minutes to cool down before adding to the curry.
  
• Serve with some hot, steaming rice.