Kerala Mango Curry (Mambazha Pulissery): Sweet, Tangy & Spicy Recipe
25 minutes
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About Kerala Mango Curry (Mambazha Pulissery): Sweet, Tangy & Spicy Recipe
Indulge in the vibrant flavors of Kerala with this authentic Mambazha Pulissery, a ripe mango curry brimming with sweet, tangy, and subtly spicy notes. Traditionally a star of the Sadya, Kerala's grand festive feast, this curry is a delightful complement to rice and other celebratory dishes.This recipe masterfully balances the sweetness of ripe mangoes with the tang of yogurt and the aromatic warmth of coconut. Simple yet elegant, Mambazha Pulissery is a taste of Kerala's rich culinary heritage, perfect for both special occasions and everyday meals. Learn how to recreate this iconic dish and bring a touch of South Indian sunshine to your kitchen!Prepare to be transported to the heart of a Kerala celebration with each spoonful of this unforgettable mango curry.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
For the Mango Curry
- 2 Mangoes alphonso or similar variety recommended, ripe
- 1 cup Yogurt plain, full-fat yogurt or curd
- 1/2 cup Coconut freshly grated
- 1 Chili green
- 1/4 tsp Cumin Seeds
- 1/4 tsp Turmeric Powder haldi
- 1/4 tsp Chili Powder red
- 1.5 tsp Salt or to taste
- 1/2 cup Water
For the Tempering
- 2 tbsp Coconut Oil
- 1 tsp Mustard Seeds rai
- 1 sprig Curry Leaves
- 2 Chilies dried, red, whole
- 1/2 tsp Fenugreek Seeds methi dana
Instructions
Prepare the Mangoes
- Wash, peel, and cube 2 ripe mangoes.
- Cook the mango cubes with 1/2 cup water and a pinch of salt for 4-5 minutes until slightly softened.
Make the Coconut Paste
- Grind together 1/2 cup grated coconut, 1 green chili, 1/4 tsp turmeric powder, 1/4 tsp red chili powder, and 1/4 tsp cumin seeds into a smooth paste.
Combine and Simmer
- Add the coconut paste to the cooked mangoes. Mix well. Add more water if the mixture is too thick.
- Cook covered over low heat for 2-3 minutes.
Incorporate Yogurt
- Whisk 1 cup of yogurt to remove any lumps. Gently stir the yogurt into the mango mixture. Add salt to taste. Heat gently, ensuring it doesn't boil. Remove from heat.
Prepare the Tempering
- Heat 2 tbsp coconut oil in a small pan. Add 1 tsp mustard seeds and let them splutter.
- Add 1/2 tsp fenugreek seeds, 1 sprig of curry leaves, and 2 whole dried red chilies. Sauté briefly until fragrant.
Finish and Serve
- Pour the tempering over the mango curry. Mix gently. Serve warm with steamed rice.
Recipe Notes
Expert Tips for the Perfect Mambazha Pulissery
- For the best flavor, use very ripe mangoes. Alphonso mangoes are ideal.
- Adjust the amount of red chili powder to control the spice level according to your preference.
- Don't boil the curry after adding the yogurt, as it can curdle. Keep the heat low and gentle.
- Garnish with fresh curry leaves or a sprinkle of toasted coconut flakes before serving for extra flavor and visual appeal.
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Recipe Nutrition
Calories: 98kcalCarbohydrates: 3gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gSodium: 855mgSugar: 3g
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Looks incredible! Thanks for the details.
Wow, this looks fantastic!
Absolutely mouthwatering! Thanks for sharing.
This looks so inviting! Thank you.
I’m trying this today.