Mambazha Pulissery

Mambazha Pulissery - A traditional Kerala sweet and tangy curry made with ripe mangoes, yogurt, coconut, and mild spices. It is typically served with rice as part of a festive meal or Onam Sadya and is perfect for any occasion!

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: Indian, Kerala, South Indian

Keyword: Indian Mango Recipes, Mambazha Pulissery recipe, mango pulissery recipe, Onam Sadya Recipes, South Indian Food

Servings:

Calories: 164kcal

Author: Hari Chandana Ponnaluri

Ingredients

¾ Cup Grated Fresh Coconut
1 Teaspoon Cumin Seeds
1 ¾ Cup Yogurt
3 Cups Mango Cubes (1 large mango)
¼ Teaspoon Turmeric Powder
½ Teaspoon Red Chili Powder
1 Green Chili
1 ¼ Cups Water divided
1 Tablespoon Jaggery
1 Tablespoon Coconut Oil
½ Teaspoon Mustard Seeds
¼ Teaspoon Fenugreek Seeds
1 Sprig Curry Leaves
2 Dried Red Chilies
Salt to taste

Instructions

Combine fresh coconut, cumin seeds and ¼th cup of water in a small blender or mixie jar.
Grind coconut to a smooth paste and keep it aside until use.
Whisk thick yogurt until creamy and keep it aside.
Wash, peel and chop a large mango into large pieces.
Combine chopped mangoes, turmeric powder, red chili powder, green chili and one cup of water.
Let it cook for 10 minutes on a medium heat.
Add the ground coconut paste to the cooked mangoes and mix well.
Let it cook for 2-3 minutes on a medium – low flame.
Turn off the heat and add beaten yogurt, jaggery and salt to the curry. Mix everything until well combined.
Heat coconut oil in a small pan. Add mustard seeds and fenugreek seeds and let them splutter.
Add curry leaves and dried red chillies and remove it from the heat.
Pour the seasoned ingredients over the cooked mango yogurt gravy and mix.
Serve it with hot steamed rice.

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