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Mambazha Pulissery Recipe | Kerala Mango Pulissery Recipe

Delicious Mambazha pulissery also known as mango pulissery made with ripe mangoes, coconut and yogurt. This is a popular Kerala recipe which uses ripe small variety of mangoes. This is a sweet, sour gravy pairs well with Kerala red rice, thoran and puli inji. Learn how to make the best Mambazha pulissery with step by step pictures and video. 
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main, Main Course
Cuisine Kerala, South Indian
Servings 6 servings
Calories 167 kcal

Equipment

  • Blender
  • Cooking pot

Ingredients
  

  • 6 no Ripe Mango small variety, peeled and left whole
  • 1 teaspoon Turmeric powder
  • 1 cup Curd
  • 2 teaspoon Salt or to taste
  • 2 tablespoon Sugar

For Coconut Paste

  • 1 cup Fresh Coconut grated
  • 3 no Green chillies
  • 2 teaspoon Cumin seeds

For Tempering

  • 3 tablespoon Coconut oil
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Split Urad Dal
  • ½ teaspoon Fenugreek seeds
  • 6 no Shallots | Sambar Onion peeled and sliced
  • 2 sprig Curry leaves
  • 2 no Dry Red Chilli

Instructions
 

  • Grind together coconut, cumin, green chilli into a smooth paste by adding water. Set this aside.


  • In a kadai add peeled mangoes left whole, turmeric powder, salt and sugar. Cover with water and cook until the mangoes is cooked. It will take around 8 to 10 minutes.
  • Take curd in a blender and blend till creamy. Set aside.
  • Now reduce the flame, add in coconut paste and mix well. Bring this to a simmer. Once the curry is ready, take it off the heat and allow it to cool for 5 minutes before mixing in the curd. So the curd is mixed into the curry turns creamy and doesn’t split. 

  • In a separate pan, heat coconut oil. Fry the ingredients for tempering in oil and pour over the curry and mix well. Serve this with hot steamed rice.

Video

Notes

  • If you cannot find small variety of mangoes, you can use any variety of mangoes. 
  • Make sure the mango is ripe but not too ripe so they disintegrate in the gravy. 
  • Use Coconut oil which gives authentic taste to the gravy. 
  • Fresh or frozen coconut can be used. If using frozen, you can grind it with hot water. 
  • Use thick unsour curd for the gravy which helps with the creamy texture. 

Serving & Storage

Leftover gravy can be stored in fridge for up to 2 to 3 days. Reheat on low heat till it is heated through and enjoy. 
Mango pulissery taste great when served with Kerala red rice, thoran and puli inji. Along with other side dishes, this is served in Onam Sadya Feast.

Nutrition

Serving: 1servingsCalories: 167kcalCarbohydrates: 9gProtein: 5gFat: 14gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 783mgPotassium: 80mgFiber: 2gSugar: 5gVitamin A: 48IUVitamin C: 15mgCalcium: 67mgIron: 2mg
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