Kerala Pulissery
A gently tangy Kerala curry made with ripe mango and yogurt, finished with a fragrant coconut-spice paste and classic tempering. It is light, creamy, and comforting, with that lovely sweet-sour balance that makes it perfect with plain rice.
For 4 servings
- prep · ~5 min
Prepare the mango and yogurt.
1.Peel the ripe mangoes and keep them whole if small.2.Whisk the yogurt until smooth with no lumps.3.Set both aside while you make the coconut paste. - mix · ~4 min
Grind the coconut paste.
1.Add grated coconut, cumin seeds, turmeric powder, and 1 green chili to a grinder.2.Pour in a little water from the measured water.3.Grind to a smooth paste.TIPKeep the paste smooth for a silkier pulissery. - boil · ~10 min
Cook the mangoes.
1.Add the peeled mangoes to a pot with the remaining water, the remaining green chili, and salt.2.Bring to a boil over medium heat.3.Cook until the mangoes turn soft and the water smells fruity, about 8 to 10 minutes. - simmer · ~4 min
Add the coconut paste and simmer gently.
Stir the ground coconut paste into the pot and simmer on low heat for 3 to 4 minutes, stirring now and then so it does not catch at the bottom.
- mix · ~3 min
Stir in the yogurt.
Lower the heat fully and add the whisked yogurt. Stir continuously until the curry is smooth and just heated through. Do not let it boil after adding yogurt.
TIPBoiling after yogurt goes in can make the curry split. - temper · ~2 min
Make the tempering.
1.Heat coconut oil in a small pan over medium heat.2.Add mustard seeds and let them splutter.3.Add fenugreek seeds, dried red chili, and curry leaves.4.Fry for a few seconds until fragrant.TIPDo not darken the fenugreek seeds too much or the curry can taste bitter. - assemble · ~2 min
Pour the tempering over the curry.
Pour the hot tempering over the pulissery and mix gently. Let it sit for 2 minutes so the flavors settle.
- serve
Serve Kerala Pulissery warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose ripe, sweet-tart small mangoes; very fibrous or overripe ones can make the curry stringy and too sweet.
- 2Grind the coconut paste very smooth with just enough water, or the pulissery will taste coarse instead of creamy.
- 3Cook the mangoes only until soft enough to press lightly; if they collapse fully, the curry can turn pulpy.
- 4After adding yogurt, keep the heat very low and stir continuously so the curry warms gently without splitting.
- 5Fry fenugreek only for a few seconds after the mustard pops; even slight over-browning makes pulissery noticeably bitter.
- 6Let the tempered curry rest for 2 to 5 minutes before serving so the coconut oil, curry leaves, and chilies bloom into the sauce.
- 7Pulissery tastes even better after a short rest, but reheat gently and never boil leftovers once the yogurt is in.
Adapt it for your goals.
Pineapple
Replace ripe mango with pineapple for a brighter, tangier pulissery with the same sweet-sour Kerala profile.
less spicyLess-spicy
Reduce the green chilies and use just one dried red chili in the tempering for a milder version that keeps the fruity flavor forward.
veganVegan
Swap yogurt with a plain unsweetened plant-based yogurt that has some tang; choose one that tolerates gentle heating.
thicker gravyThicker-gravy
Use slightly less water when cooking the mangoes if you want a richer, more spoon-coating curry to serve with rice.
Why this is on our healthy list.
Fruit-Based Sweetness
Ripe mango gives the curry natural sweetness along with fruit-derived vitamins and color, reducing the need for added sugar.
Probiotic Dairy Element
Yogurt adds tang, creaminess, and beneficial cultured dairy, making the curry satisfying without heavy cream.
Coconut and Spice Nourishment
Fresh coconut, cumin, turmeric, curry leaves, and chilies contribute plant compounds and flavor depth in a simple ingredient list.
Frequently asked questions
The heat was likely too high or the curry boiled after the yogurt went in. Add whisked yogurt on very low heat and warm it gently without boiling.
