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Kerala style mango curry in a yogurt base served in a blackened claypot. Served alongside steamed rice, poppadoms
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Mambazha Pulisseri

Mambazha Pulisseri or Mambazha Kalan is a Kerala style ripe mango curry that uses sour yogurt and fresh coconut. This curry is a great meal on a hot summer day since it is light and uses seasonal produce.
Prep Time10 minutes
Cook Time20 minutes
Course: Main Course, Mains
Cuisine: Kerala, South Indian
Servings: 6
Calories: 154kcal

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
  • 3/4 tsp ground turmeric
  • 1 tsp salt or to taste
  • 1.5 cups sour yogurt

Spice paste

  • 3/4 cup grated fresh coconut
  • 3/4 tsp red chili powder
  • 1/2 tsp ground turmeric
  • 3/4 tsp cumin seeds
  • 1/2 cup sour yogurt

Tempering

  • 1 tbsp coconut oil
  • 1 tsp mustard seeds
  • 1 tsp 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

  1. 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.
  2. Sour yogurt is key here. Please do not use freshly set yogurt for this recipe.
  3. 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.
  4. 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.
  5. Nutrition values are provided here as a courtesy. Please consult a health care provider if you have any health concerns.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

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

Calories: 154kcal | Carbohydrates: 17g | Protein: 4g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 437mg | Potassium: 306mg | Fiber: 2g | Sugar: 14g | Vitamin A: 987IU | Vitamin C: 59mg | Calcium: 124mg | Iron: 1mg
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