Learn how to make Kerala Special Mambazha Pulissery recipe with step-wise pictures. This curd based ripe mango curry is sweet, tangy and spicy – perfect with hot rice!
Today let’s travel to the land of many beauties – Kerala. It is rightly called as God’s own country, with its very picturesque & scenic locations. As I have said multiple times in the past, I have been to Kerala many times and still, there is a lot to explore! Being stuck at home on quarantine, I am letting my mind wander over the past travel memories, reminiscing gorgeous locales and beautiful food we devoured. One of the unusual recipes we tried had to do with ripe mangoes. Mambazha Pulissery is a curd based curry made with ripe mangoes and we were served this along with some Kerala matta rice and beetroot thoran during our stays. It had been on my mind ever since and luckily, I got to make it this year. Check out other Kerala recipes!
A couple of weeks ago, we got a batch of our last mangoes of the season. We let them sit on the kitchen counter for days in the hope that they would ripen to be sweet, but alas they turned out sour. With the last of such mango, I decided to make it into Mambazha Pulissery. With the mangoes being tangy with a hint of sweetness, it turned out to be perfect cooked with red chilli powder and green chillies. The coconut cumin paste and creamy homemade curd made made it really delicious. It came together in less than 20 minutes and made for a quick lunch! Since I have tasted this only once, I followed this recipe to make it at home. I love Kerala Moru Curry and this recipe was all the more delicious with the goodness of mangoes.
Mambazha Pulissery will have to be the last Mango recipe of this year. I did not get to make a lot of mango-based desserts this year, with all the chaos around us. But we did enjoy farm fresh mangoes (with a case of hit and miss) a lot more than last year. Thank God for small mercies! By the way, this recipe might not be for everyone. It does taste sweet with hints of spice and tanginess, you will have to be acquainted to the taste to enjoy it. My dad who loves spicy food rolled his eyes many times during lunch, for serving him a sweet Majjiga Pulusu 😀 The rest of us enjoyed it a lot more and I am sure to make this again next year! I served it with a simple Andhra Style Plantain Fry (talk about fusion cooking) and it was simply delicious.
How to make Mambazha Pulissery | Kerala Ripe Mango Curry –
Mambazha Pulissery | Kerala Ripe Mango Curry
- Thick Bottomed Pan/Kadai
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Main Ingredients –
- 1 Large Ripe Mango ~1.5 cups Chopped
- 1 ½ cups Whisked Thick Curd
- ½ teaspoon Red Chilli Powder
- ½ teaspoon Turmeric Powder
- 1 Green Chilli Slit
- ⅓ cup Chopped Fresh Coconut
- 1 teaspoon Cumin Seeds
- Salt as needed
- Water as needed
To Temper –
- 2 teaspoon Coconut Oil
- 1 Dried Red Chilli
- ½ teaspoon Mustard Seeds
- ½ teaspoon Cumin Seeds
- ¼ teaspoon Asafoetida
- Fresh Curry Leaves
- In a thick bottomed pan add chopped ripe mangoes along with enough water, red chilli powder, turmeric powder and slit green chilli.
- Cook it on medium flame until the mangoes are tender. It should take about 7-10 mins.
- It thickens up and the mangoes look mushy.
- Meanwhile, add chopped coconut and cumin seeds to a mixer.
- Adding very little water, grind into a smooth paste.
- Add the coconut paste to the cooked mangoes.
- On low flame, let the curry come to a slow boil. Add salt.
- Remove from heat and then add whisked thick curd. Mix well.
- Make a tempering of mustard seeds, cumin seeds and dried red chilli in coconut oil. As they splutter, add asafoetida and curry leaves. Pour it over the pulissery.
- Serve with hot rice!
Detailed step-wise picture recipe of making Mambazha Pulissery | Kerala Ripe Mango Curry –
In a thick bottomed pan add chopped ripe mangoes along with enough water, red chilli powder, turmeric powder and slit green chilli.
Cook it on medium flame until the mangoes are tender. It should take about 7-10 mins.
It thickens up and the mangoes look mushy.
Meanwhile, add chopped coconut and cumin seeds to a mixer.
Adding very little water, grind into a smooth paste.
Add the coconut paste to the cooked mangoes.
On low flame, let the curry come to a slow boil. Add salt.
Remove from heat and then add whisked thick curd. Mix well.
Make a tempering of mustard seeds, cumin seeds and dried red chilli in coconut oil. As they splutter, add asafoetida and curry leaves. Pour it over the pulissery.
Serve with hot rice!
- Use fresh curd and whisk it well before adding it to the curry.
- Adjust spices as per preference.
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