Mambazha Pulissery

Hello everyone,

Mambazha pulissery or mambazha mor kuzhambu is a delicious mango curry made with mangoes, yogurt, coconut and spices. This authentic kerala dish has sweet and sour taste. It is served as part of onam sadhya.

 

I tasted mambazha pulissery for the first time in thalathoor heritage resort, Kazargod. Resort's owner aunty prepared this authentic curry with whole mangoes for our lunch. It was amazing. We don’t get small mangoes here in US so I chopped the mango to prepare this curry. Here you go, below is the recipe.

Ingredients:

Ripe Mango - 1 big or 2 small

Water -  1/2 cup

Curd or Yogurt -  2 1/2 cup

Turmeric Powder -

Jaggery - 1 or 2 tsp as per mango taste(optional)

Salt to taste

To grind:

Grated Coconut - 1/2 cup

Green chili - 1

Cumin seeds - 1 tsp

To Temper:

Mustard seeds - 1 tsp

Curry leaves - few

Red chili - 1 split into 2 halves

Coconut oil - 1 tbsp

Method:

1. Peel the skin of mango and chop it into rough pieces. 

2. In a pan, add chopped mangoes, 1/2 cup water, pinch of salt, jaggery(optional). Cook them in medium heat for 3-4 mins. Switch off the heat. Allow the mangoes to cool down.

4.Meanwhile, grind the ingredients under 'To grind' section with little water to smooth paste.

5. Take curd in a vessel or bowl, add ground coconut paste, salt, turmeric powder. Mix well. 

6. Add the curd coconut mix to the mango. Stir well so that curd is mixed well with mango.

7. Turn on the stove, cook the curd mango mix for 2 mins in low flame. Switch off the heat.

8. Heat coconut oil in small skillet, add mustard seeds, red chili and curry leaves. Once it splutters add it to the cooked curry.

9. Serve with hot steamed rice and any choice of kaara kari.

Notes:

1. Always use ripe mango. 

2. Add jaggery if the mango is sour. 

3. Cook the curry in low heat to avoid curdling.

4.I always use less spice. Add an extra chili as per taste.