Mambazha Pulissery
Ripe mangoes simmered in a gently spiced yogurt and coconut gravy make this Kerala favorite sweet, tangy, and comforting. It is lovely with steamed rice and feels light while still tasting rich and full of flavor.
For 4 servings
- prep · ~4 min
Grind the coconut paste.
1.Add coconut, cumin seeds, turmeric powder, and red chili powder to a blender.2.Pour in 1 cup water for grinding.3.Blend to a smooth, thick paste.TIPKeep the paste smooth so the gravy stays silky. - boil · ~10 min
Cook the mangoes.
1.Place mangoes and green chili in a pot.2.Add 1 cup water for simmering and salt.3.Cook over medium heat until the mangoes turn soft and tender.TIPUse ripe, sweet-tart mangoes that hold their shape after cooking. - simmer · ~4 min
Add the coconut paste and simmer briefly.
Stir the ground coconut paste into the cooked mangoes. Simmer on low heat for 3 to 4 minutes, stirring gently so the mangoes do not break apart.
- mix · ~3 min
Whisk in the yogurt.
Lower the heat completely and add the whisked yogurt. Stir well until the gravy looks even and lightly creamy. Warm gently without letting it boil.
TIPDo not boil after adding yogurt or the pulissery may split. - temper · ~1 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.Cook for a few seconds until fragrant.TIPDo not darken the fenugreek seeds or they will taste bitter. - assemble · ~1 min
Pour the tempering over the pulissery.
Pour the hot tempering over the warm mango yogurt curry and give it a gentle stir.
- serve
Serve warm with rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose ripe mangoes that are sweet-tart and still firm enough to stay whole while simmering.
- 2Whisk the yogurt until completely smooth before adding so the gravy stays even and creamy.
- 3After adding yogurt, keep the heat very low and never let the curry boil or it can split.
- 4Grind the coconut paste very fine; any coarse texture will make the pulissery feel grainy instead of silky.
- 5Stir gently once the mangoes soften, especially if using small whole mangoes, so they do not collapse.
- 6Temper the fenugreek only for a few seconds; if it turns deep brown, the whole curry can taste bitter.
- 7This tastes even better after a short rest, when the mango, yogurt, and tempering meld together.
Adapt it for your goals.
Jaggery-touch
Add a small piece of jaggery if your mangoes are more tart than sweet; it rounds out the classic pulissery sweet-sour profile.
spicierSpicier
Increase green chilies or add one extra dried red chili in the tempering for a hotter contrast to the ripe mangoes.
veganVegan
Replace yogurt with a tangy plant-based curd to keep the sweet-sour character while making the dish dairy-free.
pulpy mangoPulpy-mango
Gently crush one cooked mango into the gravy for a thicker, fruitier pulissery while leaving the others whole.
Why this is on our healthy list.
Fruit-Rich Comfort Dish
Ripe mangoes add natural fruit sweetness along with beneficial plant compounds, making the curry flavorful without relying on heavy richness alone.
Good Fats From Coconut
Fresh coconut and coconut oil contribute satisfying richness, which helps the dish feel full and balanced even though it is light to serve with rice.
Gut-Friendly Fermented Dairy
Yogurt brings tang, protein, and the benefits associated with fermented dairy, while also making the gravy creamy without cream.
Digestive Spice Support
Cumin, fenugreek, curry leaves, and chilies add aroma and are traditionally valued for helping hearty meals feel easier to digest.
Frequently asked questions
It usually happens when the curry gets too hot after the yogurt goes in. Lower the heat fully, add whisked yogurt, and warm gently without boiling.
