Mambazha Pulissery (Kerala Style Ripe Mango Curry)
Mambazha Pulissery is a Traditional Kerala Style, sweet and sour Curry Recipe using Ripe Mangoes in a Coconut and Yogurt based mildly spiced gravy. Served during Vishu Sadya as side dish with Rice and thoran.
Servings 4 people
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.