Mambazha Pulissery (Kerala Style Mango Curry)

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!

What is mambazha pulissery?

Mambazha pulissery is a traditional Kerala dish from South India. Mango pulissery is a sweet and sour curry made with seasonal ripe mangoes, fresh coconut, sour curd / yogurt and mild spices. The authentic recipe requires small mangoes, but you can use any variety of ripe mangoes to prepare this dish.

The process of making this curry is very simple and needs everyday ingredients. The juicy mangoes are cooked in a coconut and yogurt gravy and seasoned with simple spices. It is one of the popular Kerala recipes during the mango season and festive occasions and is a part of the traditional Onam Sadya and Vishu Sadya.

Ingredients & Substitutions:

Mango – Choose sweet and ripe mangoes for the best and authentic flavor. If you have small whole mangoes, just peel and use whole mangoes. You can also use frozen mango chunks when they are not in season. You don’t need to thaw them first. I don’t recommend using mango pulp in this particular recipe.

You can make pulissery with raw banana (plantain), cucumber, taro, pumpkin, yam, ash gourd or pineapple instead of mango.

Yogurt – You need sour yogurt to get the authentic sweet and sour flavor. Try to use thick curd if possible. Fresh curd will work too but the taste will be vary.

Coconut – Use freshly grated coconut or frozen coconut. Grind it along with cumin seeds and little water to fine paste for the best curry base. If you can’t find fresh coconut, replace it with desiccated coconut. Make sure you soak it in little warm water for 10-15 minutes before grinding. I highly recommend using fresh or frozen coconut though.

Turmeric Powder – Adds a lovely color to the dish.

Red Chili Powder – Add more or less according to your taste. You can replace it with cayenne pepper.

Cumin Seeds – Cumin powder can be used instead of whole cumin seeds.

Mustard Seeds & Fenugreek Seeds – These spices add a wonderful flavor. Do not skip them

Green Chili – Adjust the quantity of green chillies according to your spice tolerance. Use any variety of green chili you have.

Dried Red Chili -Dry red chillies are totally optional.

Jaggery – If mangoes are not sweet enough, adjust the quantity of jaggery to increase the sweetness. It can be substituted with white sugar, coconut sugar or brown sugar.

Curry Leaves – They add a distinctive flavor to the curry. If they are unavailable, you can omit them or use dried curry leaves. But I highly recommend using the fresh ones.

Coconut Oil – Can be replaced with any neutral oil such as sunflower oil, but coconut oil adds a wonderful and unique flavor to the gravy.

Serving suggestions:

This Kerala style “moru curry” tastes great with hot steamed rice. It can also pairs well with roti or chapati. Include it as a part of the traditional Kerala sadya (feast). It goes well with other classic South Indian dishes.

Storage suggestions:

Transfer the cooled curry to an airtight container and store it in the refrigerator. It stays fresh for 1-2 days.

Whenever you want to serve, take it out of the fridge and leave it on the counter top and let it come to room temperature. Avoid reheating it as this can cause the yogurt to curdle.

Tips & Notes:

Choose ripe, sweet but firm mangoes for best taste and flavor. If you are using small whole mangoes, you don’t need to chop them. Just peel and cook them.

You can make pulissery with taro, pumpkin, cucumber, raw banana (plantain), yam, ash gourd or pineapple instead of mango.

Use thick and sour yogurt for sweet and sour taste. If the yogurt is too thin, the pulissery may become runny.

Adjust the sweetness by adding more jaggery or sugar.

Add more green chillies or red chilli powder to increase the heat.

After adding yogurt to the curry, turn off the flame. Avoid boiling it to prevent yogurt from curdling.

Step by step instructions:

Combine fresh coconut, cumin seeds and ¼th cup of water in a small blender 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 big chunks.

Combine chopped mangoes, turmeric powder, red chili powder, green chili and one cup of water.

Let it cook for 10 minutes on a medium flame.

Add the ground coconut paste to the cooked mangoes and mix well.

Let it cook for 2-3 minutes on a medium – low heat.

Turn off the heat.

Immediately add jaggery, whisked yogurt, and salt. Mix everything well.

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 rice.

Few more Kerala recipe:

• Vazhakka Thoran
• Beetroot Pachadi
• Jackfruit Seeds Stir Fry
• Vendakka Thoran
• Cucumber Kichadi
• Mathanga Thoran
• Avial
• Banana Chips
• Vazha Pindi Thoran
• Pazham Pori

How to make mambazha pulissery recipe video below: