When its Summers and Mangoes are in season, you shouldn't wait a moment to try this authentic Kerala Style Curry Recipe. Presenting, Mambazha Pulissery - A Traditional Kerala Style Ripe Mango Curry with Coconut and Yogurt (curd).
The curry to begin with, screams SUMMER! - It has yogurt or curd, Ripe Mangoes and can be easily cooked under 30 minutes!
The Palakkad Iyer in me fancies a bowl of rice, pacha manga chammanthi, sutta papadam and ladles of this curry during summers.
I kid you not, when I tell you that I can eat Pulissery everyday, when mangoes are in season.
Mambazha Pulissery is made for Vishu Sadya and served as side dish. For Onam Sadya, Pineapple Pulissery is made. Basically Pulissery is made with seasonal sweet fruits. It is both sweet and sour gravy.
Like most Kerala recipes, the gravy is coconut and curd based. Also, green chillies are preferred over red chillies in the gravy. We also use coconut oil for our recipes, especially tempering!
Some Traditional Kerala Style Recipes on the blog -
- Keerai Molagootal - A Spinach and lentil curry
- Idichakka Thoran - Raw or Tender Jackfruit Sabzi or Stir Fry. Summer special and tastes best with Pulissery and Rice.
- Puli Inji - A Sweet and Sour Tamarind based instant Ginger pickle
- Veg Stew or Ishtew - A Popular, Classic Coconut Milk based Vegan Curry from Kerala cuisine.
The Mambazha Pulissery recipe that I share is a No Onion No Garlic Palakkad Iyer or Brahmin Style recipe.
When it comes to mango variety for Pulissery, you can choose any ripe mango that is easy available in local markets. I have used Badami mangoes for this recipe.
Mango Variety for Pulissery
- Choose a mango variety that has a perfect blend of sweet and slight sourness.
- I don't recommend Alphonso Mangoes for this recipe.
- Traditionally, small sized mangoes are peeled and the whole mango with seed is simmered for the curry.
- Kerala has Chandrakaran Mango Variety, which is a small round size mango variety particularly used for the Mambazha Pulissery recipe.
- Ma always made Mambazha Pulissery with Totapoori or Kilimooku manga.
- Kilimooku translates as beak of a parrot in Tamil. Alternatively, Ripe Rajapuri Mangoes are a great option too.
- Since we don't have access to the authentic Kerala variety, I have, over the years, tried this curry using Dasheri, Badami and Kesar Mangoes too.
- In Mumbai, Pairi mangoes also make a great option for this curry. This is available just when summers begin (early March)
Pro Tip - If you are unable to access the above mentioned mango varieties, please use local variety of mango available. If you find the mango too sweet, use sour curd for the gravy and it should balance the taste.
Step by Step Mambazha Pulissery Recipe
Recipe Notes
- If the mango is too fibrous and pulpy, cut them into big chunks so that they don't completely dissolve in the gravy while cooking.
- Once coconut mixture is added, ensure the gas flame is low and that the curry is not boiling.
- Whisking the curd is a very important step. There should be no lumps in the curd.
- If you like the gravy slightly sour, you can use a day old curd. I prefer fresh curd and have added accordingly.
- After the curd is added, don't keep heating it for longer. The curd will split and spoil the whole dish.
- Add the salt only after the curd and jaggery is added, just before you switch off the gas flame.
- Jaggery is added to balance the taste. This is optional, but recommended.
- Tempering in coconut oil is highly recommended for the authentic taste and flavour.
- Reheating the curry is not recommended as its curd based gravy. However, you can microwave it for 1 minute, if you have leftovers. Heat only the portion that is required.
- The curry stays fresh for 48 hours in the refrigerator.
Mambazha Pulissery (Kerala Style Ripe Mango Curry)
Ingredients
- 2 nos. Ripe Mangoes (peeled and cubed into big chunks) equivalent to 3 cups (1 cup is 250 ml)
- 2 cups Water + extra as required to adjust gravy thickness 1 cup is 250 ml
- 3/4 cup Thick yogurt or curd
- 1/2 tsp Turmeric Powder or Haldi Powder
- 1 tsp Jaggery check notes below
- Salt to taste
- FOR GRAVY
- 1 1/2 cup Freshly grated coconut
- 1 1/2 tsp Cumin Seeds or Jeera
- 4-5 nos Green chillies
- Water few tbsp for grinding
- FOR TEMPERING
- 1 tbsp Coconut Oil
- 1/2 tsp Mustard Seeds
- A pinch of Fenugreek seeds or methi seeds
- 3-4 nos Whole Dry Red Chillies I have used spicy Pondi Chillies
- Curry Leaves as required
Instructions
- Wash and Peel the skin of the mangoes. Dice them into big chunks and add them to a thick bottom cooking vessel.
- Add 2 cups of water, turmeric powder and cook the mangoes on medium flame for atleast 10 minutes or until the mangoes are slightly mushy.
- In the meanwhile, take a mixer grinder jar and add grated coconut, green chillies and cumin seeds. Add few spoons of water and grind it to a thick consistency.
- Whisk the 3/4th cup of curd and keep aside. There should be no lumps.
- Once the mangoes have cooked, add the ground coconut paste and mix well. Ensure the gas flame is low. This Curry should not boil and bubble too much else it loses taste.
- Now add the whisked curd and a tsp of jaggery along with salt to taste. Mix well once.
- Switch off the flame as soon as you see that the yogurt has mixed with the curry and prepare for tempering.
- In a small tempering pan, heat coconut oil, add mustard seeds, methi seeds, red chillies and curry leaves. Once the mustard crackles, pour the tempering over the curry, mix well and serve immediately with rice and a dry vegetable of your choice.
Notes
- If the mango is too fibrous and pulpy, cut them into big chunks so that they don't completely dissolve in the gravy while cooking.
- Once coconut mixture is added, ensure the gas flame is low and that the curry is not boiling.
- Whisking the curd is a very important step. There should be no lumps in the curd.
- If you like the gravy slightly sour, you can use a day old curd. I prefer fresh curd and have added accordingly.
- After the curd is added, don't keep heating it for longer. The curd will split and spoil the whole dish.
- Add the salt only after the curd and jaggery is added, just before you switch off the gas flame.
- Jaggery is added to balance the taste. This is optional, but recommended.
- Tempering in coconut oil is highly recommended for the authentic taste and flavour.
- Reheating the curry is not recommended as its curd based gravy. However, you can microwave it for 1 minute, if you have leftovers. Heat only the portion that is required.
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Vidya Narayan