Mambazha Pulissery / Ripe mango curry

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Gayatri (@rene121)

Mambazha pulissery is a traditional dish from Kerala, prepared using ripe mangoes in coconut paste and yogurt gravy. This dish offers a unique blend of sweet and sour flavors, making it an irresistible accompaniment to steamed rice.

Mambazha Pulissery / Ripe mango curry recipe
Prep Time
15min
Cook Time
30min
Total Time
45min

Ingredients

4 Servings
(1 serving = 1 cup)

Main Ingredients

  • ripe mangoes
    ripe mangoes
    2
  • grated coconut
    grated coconut
    1/2cup
  • green chilli
    green chilli
    2
  • chilli powder
    chilli powder
    1tsp
  • turmeric powder
    turmeric powder
    1/2tsp
  • fenugreek powder
    fenugreek powder
    1/4tsp
  • cumin seeds
    cumin seeds
    1/2tsp
  • curd
    curd
    3/4cup
  • dried chilli
    dried chilli
    2
  • jaggery powder
    jaggery powder
    1tsp
  • mustard seed
    mustard seed
    1/2tsp
  • shallots
    shallots
    3
  • curry leaves
    curry leaves
    2sprig
  • coconut oil
    coconut oil
    2tbsp
  • salt (to taste)
    salt (to taste)

How to make Mambazha Pulissery / Ripe mango curry

Preparation Steps

  1. Step 1

    Peel and cut the ripe mangoes into medium-sized pieces.

  2. Step 2

    In an earthen pot, add the mango pieces, chilli powder, turmeric powder, split green chilli, one sprig of curry leaves, and salt.

  3. Step 3

    Cook this mixture until the mangoes are well cooked.

  4. Step 4

    Slightly mash the mango pieces with a spatula and set aside.

  5. Step 5

    In a mixer jar, add grated coconut and cumin seeds.

  6. Step 6

    Grind the mixture nicely by adding enough water.

  7. Step 7

    Add the ground coconut paste to the cooked mango mixture.

  8. Step 8

    Mix well and cook until the raw taste of the coconut paste is gone.

  9. Step 9

    Whisk the curd until smooth and lump-free.

  10. Step 10

    Add the whisked curd to the curry along with jaggery powder and mix well.

  11. Step 11

    Turn off the flame and stir the mixture for two minutes.

  12. Step 12

    For tempering, heat a pan and add coconut oil.

  13. Step 13

    Once hot, add mustard seeds and wait until they pop.

  14. Step 14

    Add the shallot pieces and dried red chilli to the pan.

  15. Step 15

    Sauté until the shallots turn golden brown, then add curry leaves and mix.

  16. Step 16

    Turn off the flame and add this tempering to the curry along with fenugreek powder.

  17. Step 17

    Close the lid and let it sit for five minutes.

  18. Step 18

    Your tasty Mambazha Pulissery is ready to serve.

Nutrition (per serving)

Calories

168.0kcal (8.4%)

Protein

2.6g (5.26%)

Carbs

15.4g (5.59%)

Sugars

5.0g (10%)

Healthy Fat

1.7g

Unhealthy Fat

12.5g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Ensure the mangoes are ripe for the best flavor.

  2. Adjust the amount of jaggery according to your sweetness preference.

  3. Let the dish sit for a few minutes after cooking to enhance the flavors.

FAQS

  1. Can I use other types of mangoes?

    Yes, you can use other varieties of ripe mangoes, but the flavor may vary.

  2. Is there a vegan alternative for curd?

    Yes, you can use plant-based yogurt as a substitute for curd.

  3. How can I make it spicier?

    You can add more green chillies or increase the amount of chilli powder.

  4. Can I prepare this dish in advance?

    Yes, Mambazha Pulissery can be made in advance and stored in the refrigerator.

  5. What can I serve with Mambazha Pulissery?

    It pairs well with steamed rice or can be enjoyed with roti.

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rene121's profile picture

Gayatri

(@rene121)

Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine. ...

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