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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


  • 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


  • Peel and slice the mangoes to 2-inch pieces. Keep the stones as well.
    Mambazha Pulissery Steps - Mangoes are peeled and sliced
  • Grind the grated coconut with cumin seeds, peppercorns, and the green chillies in a blender.
    Mambazha Pulissery Steps - Ingredients for the ground paste
  • 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.
    Mambazha Pulissery Steps - Mango pieces with just enough water
  • 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.
    Mambazha Pulissery Steps - Ground paste added to the pot
  • Cook on a medium flame until boil.
  • Now add the whisked yoghurt.
  • Mix well and continue cooking.
    Mambazha Pulissery Steps - Whisked yoghurt is added to the pot
  • 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.
    Mambazha Pulissery Steps - Seasoning is ready
  • Serve with some hot, steaming rice.