Mambazha Pulissery
A delightful Kerala curry where sweet ripe mangoes are simmered in a creamy, tangy coconut and yogurt gravy. This traditional sadya dish perfectly balances sweet, sour, and spicy flavors.
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Prepare Coconut Paste and Mangoes
- b.In a blender, combine the grated coconut, cumin seeds, and green chillies. Add 1/4 cup of water and grind to a very smooth, fine paste. Set aside.
- c.Peel the ripe mangoes. Chop the flesh into 1-inch cubes. Retain the mango seeds (kottan) as they add significant flavor to the curry.
- 2
Step 2
- a.Cook the Mangoes
- b.Place the mango cubes and seeds in a medium-sized clay pot (manchatti) or a heavy-bottomed pan.
- c.Add the turmeric powder, Kashmiri red chilli powder, and 1 cup of water. Stir gently.
- d.Bring the mixture to a boil over medium heat. Then, reduce the heat to a simmer and cook for 8-10 minutes, or until the mango pieces are tender but still hold their shape.
- 3
Step 3
- a.Add Coconut Paste and Simmer
- b.Stir the ground coconut paste into the cooked mangoes.
- c.Add the jaggery powder and salt. Mix well to combine all ingredients.
- d.Continue to simmer on low heat for 5-7 minutes, stirring occasionally. The gravy will thicken, and the raw aroma of the coconut should dissipate. Avoid boiling vigorously at this stage.
- 4
Step 4
- a.Incorporate the Curd
- b.While the curry simmers, ensure your curd is whisked in a separate bowl until it is completely smooth and lump-free.
- c.Turn off the heat completely and let the curry cool for 1-2 minutes. This is a critical step to prevent the curd from curdling.
- d.Slowly pour the whisked curd into the pot, stirring continuously and gently until it is fully incorporated into the gravy. The pulissery is now ready for the final tempering.
- 5
Step 5
- a.Prepare the Tempering (Thalikkal)
- b.Heat the coconut oil in a small tempering pan (tadka pan) over medium heat.
- c.Once the oil is hot, add the mustard seeds. Wait for them to splutter completely.
- d.Add the fenugreek seeds and sauté for a few seconds until they turn golden brown. Be careful not to burn them.
- e.Add the broken dried red chillies and curry leaves. Sauté for another 30 seconds until the chillies darken slightly and the curry leaves become crisp and aromatic.
- 6
Step 6
- a.Finish and Serve
- b.Immediately pour the hot tempering over the Mambazha Pulissery.
- c.Cover the pot with a lid and let it rest for at least 10-15 minutes. This allows the flavors of the tempering to infuse into the curry.
- d.Serve warm with steamed matta rice for an authentic Kerala meal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use ripe, sweet mangoes that are still firm. Fibrous varieties like 'Nattu Manga' or less fibrous ones like 'Priyoor' are traditionally used. Avoid overripe mangoes as they will turn mushy.
- 2The smoothness of the coconut paste is key to a creamy pulissery. Grind it until it's very fine.
- 3Always turn off the heat before adding curd. Adding it to a hot, bubbling curry will cause it to split.
- 4Using slightly sour curd provides the characteristic tangy flavor that balances the mango's sweetness. If your curd isn't sour, leave it at room temperature for a few hours.
- 5Do not skip the fenugreek seeds in the tempering; they provide a signature aroma and a subtle bitterness that is essential to the dish's flavor profile.
- 6For the most authentic taste, use a traditional clay pot (manchatti) and coconut oil.
Adapt it for your goals.
Different Fruit
Replace mangoes with ripe pineapple chunks to make 'Pineapple Pulissery'. You may need to adjust the jaggery based on the pineapple's sweetness.
Added VegetablesAdded Vegetables
Add chunks of ash gourd (kumbalanga) or cucumber (vellarikka) along with the mangoes for a different texture and flavor.
Spice VariationSpice Variation
Add a small piece of ginger (about 1/2 inch) while grinding the coconut paste for a warm, pungent note.
Vegan VersionVegan Version
To make it vegan, substitute the curd with a thick, unsweetened coconut yogurt or cashew-based yogurt. Ensure it's slightly tangy.
Why this is on our healthy list.
Promotes Gut Health
The curd (yogurt) in this dish is a natural probiotic, which helps in maintaining a healthy balance of gut bacteria, aiding digestion and improving overall gut health.
Rich in Vitamins
Mangoes are an excellent source of Vitamin C, which boosts the immune system, and Vitamin A, which is essential for eye health and vision.
Provides Healthy Fats
Both coconut and coconut oil contain medium-chain triglycerides (MCTs), a type of saturated fat that is easily digested and can provide a quick source of energy.
Anti-inflammatory Properties
Spices like turmeric contain curcumin, a compound with powerful anti-inflammatory and antioxidant properties that can help combat cellular damage.
Frequently asked questions
One serving of Mambazha Pulissery (approximately 1 cup or 255g) contains around 280-300 calories. This can vary based on the type of mango, the fat content of the curd and coconut, and the amount of oil used.