Mambazha Pulisseri is a yogurt based Kerala style ripe mango curry. Chunky sweet mangoes, a hint of sour, some spices and coconut come together in this delicious concoction. Pulisseri is a part of the traditional Onam Sadya or the Onam feast. While pineapple Pulisseri is made during Onam, this one is common during summers and Vishu.
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Ingredients
Mangoes– Traditionally, they use fibrous mangoes for this curry. While in some households, they add whole mangoes, in our house, we prefer to chop them into chunks.
Ground spices- We will be using turmeric powder and red chili powder for this ripe mango curry.
Sour yogurt– This dish thrives on the tang from the yogurt. The tangier the yogurt, the better the taste. I recommend using yogurt that is at least 2 days old for this recipe.
Fresh coconut- Kerala food will be incomplete without coconut. You need fresh grated coconut for this curry. You can also thaw frozen grated coconut and use it for making this dish. Desiccated or dried coconut will not work here.
Spices- Cumin seeds, mustard seeds and fenugreek seeds are all used here in this recipe.
Coconut oil- For that distinct Kerala touch, I recommend making this dish in coconut oil. But if you are not a fan of the flavor, then you can always use any neutral flavored vegetable oil for this recipe.
Curry leaves- Every dish has that one ingredient that transforms it into something par excellence. In this recipe, it is the curry leaves.
Mambazha Pulissery without coconut
While the authentic recipe uses coconut in plenty, you can also make a short cut version of this mango curry without using coconut. Moru curry is a simple but rustic version of Pulissery that does not call for coconut.
You can add chunks of mangoes to it and make another version. They call this Pazha Manga Koottan in some places in Kerala.
To make this gravy without using coconut, follow all the steps given in the recipe here and skip the coconut paste. Everything else remains the same. You can also add finely chopped shallots to the tempering if you like the flavor.
Recipe Notes
- For the best tasting Pulissery, use country mangoes. These mangoes are small and fibrous. Peel them and cook them whole before adding the spice paste and yogurt. These days, these mangoes have become hard to come by. If you are not able to source them, you can also use Neelam or Senduram varieties.
- Sour yogurt is key here. Please do not use freshly set yogurt for this recipe.
- Blend the coconut paste to a really smooth texture. While many versions call for adding water to the paste, I prefer adding yogurt for achieving that creamy smooth texture.
- Switch off the flame before adding yogurt. This is crucial here. If you add yogurt while curry is simmering over the flame, the yogurt will curdle and your curry will have unsightly appearance. To prevent this, take the curry off the heat, wait for 2 to 3 minutes and then tip in the yogurt.
Shelf life and storage
Since we add coconut to this curry, it does not keep well for a long time at room temperature. Store leftovers in an air tight container in the fridge. To reheat, allow the curry to come to room temperature.
When ready, transfer to a bowl and place it in a pan with hot water. Wait for the curry to warm up. Do not heat leftover Pulissery over direct heat since it may curdle.
Variations
Pulissery is generally made with fruits. Other fruits that can be used in this recipe include pineapple, green apple, Kerala Nendram bananas and grapes.
This is a no onion and garlic recipe. But you can add finely chopped shallots to the tempering if you like.
Method
How to make ripe mango curry?
Prep work
Wash the mangoes well. Peel and chop them into large chunks. Set aside. Whisk the yogurt till smooth and set aside.
Steps 1 and 2
Add the chopped mangoes along with water, turmeric powder and salt to a pan. Now, cook this on medium heat till the mangoes are soft and cooked. This will take 5 to 7 minutes.
Steps 3 and 4
To a blender, add grated fresh coconut, cumin seeds, red chili powder and turmeric powder. Add the yogurt.
Steps 5 and 6
Blend all the ingredients to a really smooth paste. When done, add the ground coconut paste to the cooked mangoes.
Steps 7 and 8
Mix well, lower the heat and continue to cook this mixture for 4 to 5 minutes. When the mixture starts boiling, switch off the flame.
Steps 9 and 10
Wait for 3 to 4 minutes. Now, tip in the smoothly whisked yogurt to the pan. Stir well to combine.
Steps 11 and 12
Return the pan to low heat and simmer for 1 minute. Do not boil this mixture on high heat. If you do this, then the mixture will curdle.
Now heat a small pan with coconut oil. Add mustard seeds and fenugreek seeds. Wait for them to splutter. Once they splutter, add curry leaves and dried red chilis.
Steps 13 and 14
Immediately transfer the tempering to the curry. Mix well. Mambazha Pulissery is now ready to be served.
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📖 Recipe
Mambazha Pulisseri
Equipment
- 1 Blender
- 1 Sauce Pan
- 1 set of ladles
- 1 small pan for tempering
- 1 set of measuring spoons and cups
Ingredients
- 400 grams peeled and chopped ripe mangoes read blog post for details
- 2 cups water
- ¾ teaspoon ground turmeric
- 1 teaspoon salt or to taste
- 1.5 cups sour yogurt
Spice paste
- ¾ cup grated fresh coconut
- ¾ tsp red chili powder
- ½ teaspoon ground turmeric
- ¾ teaspoon cumin seeds
- ½ cup sour yogurt
Tempering
- 1 tablespoon coconut oil
- 1 teaspoon mustard seeds
- 1 teaspoon fenugreek seeds
- 2 dry red chilis
- 10 curry leaves
Instructions
Prep work
- Wash the mangoes well. Peel and chop them into large chunks. Set aside.
- Whisk the yogurt till smooth and set aside.
Cooking mangoes
- Add the chopped mangoes along with water, turmeric powder and salt to a pan.
- Now, cook this on medium heat till the mangoes are soft and cooked.
- This will take 5 to 7 minutes.
Spice paste
- To a blender, add grated fresh coconut, cumin seeds, red chili powder and turmeric powder.
- Add the yogurt.
- Blend all the ingredients to a really smooth paste.
- When done, add the ground coconut paste to the cooked mangoes.
Adding spice paste to mangoes
- Mix well, lower the heat and continue to cook this mixture for 4 to 5 minutes.
- When the mixture begins to boil, switch off the flame.
Adding yogurt
- Wait for 3 to 4 minutes.
- Now, tip in the smoothly whisked yogurt to the pan.
- Stir well to combine.
- Return the pan to low heat and simmer for 1 minute.
- Do not boil this mixture on high heat.
- If you do this, then the mixture will curdle.
Tempering
- Now heat a small pan with coconut oil.
- Add mustard seeds and fenugreek seeds.
- Wait for them to splutter.
- Once they splutter, add curry leaves and dried red chilis.
- Immediately transfer the tempering to the curry.
- Mix well.
- Serve hot.
Notes
- For the best tasting Pulissery, use country mangoes. These mangoes are small and fibrous. Peel them and cook them whole before adding the spice paste and yogurt. These days, these mangoes have become hard to come by. If you are not able to source them, you can also use Neelam or Senduram varieties.
- Sour yogurt is key here. Please do not use freshly set yogurt for this recipe.
- Blend the coconut paste to a really smooth texture. While many versions call for adding water to the paste, I prefer adding yogurt for achieving that creamy smooth texture.
- Switch off the flame before adding yogurt. This is crucial here. If you add yogurt while curry is simmering over the flame, the yogurt will curdle and your curry will have unsightly appearance. To prevent this, take the curry off the heat, wait for 2 to 3 minutes and then tip in the yogurt.
- Nutrition values are provided here as a courtesy. Please consult a health care provider if you have any health concerns.
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Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Nutrition
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