Mambazha Pulissery or Sweet and Sour Ripe Mango Curry – How to make Mambazha Pulissery

Mambazha pulissery is one of the most loved curries served for Kerala sadyas. For those who are unaware of Kerala sadya, it is an elaborate banquet served during festivals like Onam and Vishu, and for auspicious occasions like weddings.  It consists of steamed Kerala rice with a variety of different accompaniments and desserts. So this mambazha pulissery is one of my favorites, as it is a sweet curry with a tint of sourness. I love the king of fruits and the dishes made of them.

Mambazha Pulissery

Mambazha pulissery is one of the best curries for summers. The summer fruit is cooked in a perfect blend of curd, ground coconut and spice mix. Kerala being the land of coconuts, this fruit plays a major role in Kerala cuisine. Coconuts add flavor and thickness to the dish. So people add grated coconut in almost all their meals. So this ripe mango curry is so light on the tummy, so soothing and comforting with a bowl of rice. A perfect choice of curry to tickle your taste buds.

Mambazha Pulissery

So before this mango season ends, do try this recipe for your lunch. I am sure you would love it. It is a simple and easy recipe that could be prepared in a jiffy. Begin by washing and peeling the ripe mangoes. Then cut them into cubes. Now cook the mangoes along with the seeds with 1/2 cup water and little salt. Let it boil for 4-5 minutes. Next grind together the grated coconut, turmeric powder, red chili powder, and cumin seeds with little water, to form a smooth paste. Now add this coconut mixture to the cooked mangoes and mix well. Add little water if it is too thick. Cook covered in low flame for 2-3 minutes.

Mambazha Pulissery

Mambazha Pulissery

Meanwhile, whisk the curd to remove any lumps. Add this curd to the mango coconut mixture and mix well. Add salt as required. Allow to warm, but do not boil. Switch the flame off. Now take coconut oil in a pan. Splutter mustard seeds. Then add fenugreek seeds, green chili, curry leaves, and red chili whole. Add this to the mango curry. Serve warm with a bowl of steamed Kerala rice.

Mambazha Pulissery

So get some ripe mangoes and prepare this tasty Kerala style Mambazha pulissery. Check the detailed recipe below.

You may also check other interesting mango recipe like Mango BitesMango Caramel Pudding and Mango Lava Cupcakes.

Happy Cooking!!

 

 

 

 

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Mambazha Pulissery or Sweet and Sour Ripe Mango Curry - How to make Mambazha Pulissery
Mambazha Pulissery
Cuisine kerala
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Cuisine kerala
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Mambazha Pulissery
Instructions
  1. Wash and peel the mangoes and cut them into cubes.
  2. Now cook the mangoes along with the seeds with 1/2 cup water and little salt. Let it boil for 4-5 minutes.
  3. Next grind together the grated coconut, turmeric powder, red chili powder, and cumin seeds with little water, to form a smooth paste.
  4. Now add this coconut mixture to the cooked mangoes and mix well.
  5. Add little water if it is too thick.
  6. Cook covered in low flame for 2-3 minutes.
  7. Meanwhile, whisk the curd to remove any lumps.
  8. Add this curd to the mango coconut mixture and mix well.
  9. Add salt as required.
  10. Allow to warm, but do not boil. Switch the flame off.
  11. Now take coconut oil in a pan.
  12. Splutter mustard seeds.
  13. Then add fenugreek seeds, green chili, curry leaves, and red chili whole.
  14. Add this to the mango curry.
  15. Serve warm with a bowl of rice.
    Mambazha Pulissery
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