Mambazha pulissery
Mambazha pulissery, from above
VegKerala

Mambazha pulissery

Ripe mangoes in a spiced yoghurt and coconut curry. Sweet, sour and summer in a bowl.

30 minTime
5 gProtein each
mildSpice
The mango curry1 chapter · 1 min read

Make it your way

Grandma's waySmall, sweet country mangoes and sour curd.
The original
217kcalsame
5 gproteinsame
4 gfibresame
30minutessame

Mambazha pulissery, Kerala summer classic.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Ripe mango4 small ripe mangoes, whole or in pieces
Curd (plain yogurt, natural yoghurt)1¼ cups, beaten
Fresh grated coconut¾ cup
Green chilli2
Cumin seeds½ tsp
Turmeric (ground turmeric)½ tsp
Red chilli powder (indian red chili powder)½ tsp
Jaggery2 tsp
Water¾ cup
Coconut oil1 tbsp
Mustard seeds½ tsp
Fenugreek seeds¼ tsp
Dried red chilli2
Curry leaves2 sprigs
Saltto taste

Method

4 steps
  1. 1Cook the mangoes in water with turmeric, chilli powder, jaggery and salt until soft.
  2. 2Grind coconut, green chillies and cumin to a fine paste and add. Simmer 3 minutes.
  3. 3Turn heat to low, stir in beaten curd and heat until just warm. Do not boil.
  4. 4Temper mustard, fenugreek, red chillies and curry leaves in coconut oil and pour over.
Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

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Make it a meal

What goes with Mambazha pulissery: a bread or rice, a side, something to drink and something sweet.

Bread or rice Kerala parotta60 min
Bread or rice Methi thepla40 min
On the side Beans thoran20 min
On the side Avial35 min
To drink Kulukki sarbath5 min
Something sweet Ada pradhaman60 min
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