Mambazha Pulissery - Kerala Sadhya Recipe / Ripe Mango in a Yogurt Gravy

One of the traditional curry dishes in Kerala is mambazha pulissery, where ripe mangoes are cooked with tangy curd (yogurt) and coconut gravy. This sweet and sour curry is also called 'Pazhamanga curry or Pazhamanga Pulissery' in certain places in Kerala.  It’s an easy to prepare side dish with minimum requirements. The yummy tangy flavor simply makes you yearn for more and more.

Mambazha Pulissery is also a common dish in Kerala sadhya. Traditionally small full mangoes are added to the curry removing the skin, but I prefer adding chunky pieces so that its easy to serve and eat.

Usually this recipe made using ripe nattu manga(Kerala Mangoes), a special variety of mango having a unique smell and small in size. Without much ado let’s look into the ingredients required and how it’s made.

Ingredients:

Mangoes: 2 nos

Sliced green chillies : 3 nos

Chilli powder : 1 tsp

Yogurt/Curd : 8 cups

Coconut(grated) : 2 cups

Cumin seeds : 2 pinch

Coconut oil : 4 tbsp

Mustard : 2 tsp

Dry red chilli : 6 nos

Curry leaves : as needed

Turmeric Powder - 1/2 tsp

Water : as needed

Salt : as needed

Method:

1. Cut the mango into pieces and boil in water along with turmeric, green chillies, chilli powder and salt.
2. Grind the coconut with the cumin seeds to a fine paste and add this to the boiling mango. Bring this to a boil and take off the flame.
3. Blend the yogurt to make it smooth and add this to the mixture. See to it that the yogurt does not split.
4. Heat oil in a pan, add mustard seeds and when they crackle, add dry red chilli and curry leaves. Add the above seasoning to the above mango curry and mix well.
5. Serve with rice.