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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
Prepare Coconut Paste and Mangoes
Cook the Mangoes
Add Coconut Paste and Simmer
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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.
This kerala recipe takes 40 minutes to prepare and yields 4 servings. At 247.1 calories per serving with 4.15g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Incorporate the Curd
Prepare the Tempering (Thalikkal)
Finish and Serve
Replace mangoes with ripe pineapple chunks to make 'Pineapple Pulissery'. You may need to adjust the jaggery based on the pineapple's sweetness.
Add chunks of ash gourd (kumbalanga) or cucumber (vellarikka) along with the mangoes for a different texture and flavor.
Add a small piece of ginger (about 1/2 inch) while grinding the coconut paste for a warm, pungent note.
To make it vegan, substitute the curd with a thick, unsweetened coconut yogurt or cashew-based yogurt. Ensure it's slightly tangy.
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.
Mangoes are an excellent source of Vitamin C, which boosts the immune system, and Vitamin A, which is essential for eye health and vision.
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.
Spices like turmeric contain curcumin, a compound with powerful anti-inflammatory and antioxidant properties that can help combat cellular damage.
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.
Yes, it is a relatively healthy dish. Mangoes provide vitamins A and C, curd is a great source of probiotics and calcium, and coconut offers healthy fats. Using minimal oil and jaggery keeps it nutritious. It's a well-balanced dish combining fruit, dairy, and spices.
Traditionally, small, fibrous, and intensely fragrant local mango varieties from Kerala like 'Nattu Manga' or 'Chandrakaran' are used. If these are unavailable, choose any ripe, sweet mango that is firm to the touch and not overly fibrous.
The most common reason for curdling is adding the curd while the curry is too hot or boiling. Always turn off the heat and let the curry cool for a minute or two before stirring in the whisked curd.
While fresh mangoes are highly recommended for texture and authentic flavor, you can use canned mango pulp in a pinch. If using pulp, reduce the jaggery as the pulp is often pre-sweetened. You will miss the texture of the mango chunks, but the gravy flavor will be similar.
You can store it in an airtight container in the refrigerator for up to 2 days. The flavors often deepen and taste even better the next day. Reheat gently on low heat, avoiding boiling, to prevent the curd from splitting.