Pulissery is a coconut, yogurt based popular Kerala dish made as a part of Onam Sadhya. Mambazha Pulissery is made by cooking mangoes in coconut yogurt based curry and tempered with spices. Learn to make Mambazha Pulissery with step by step pictures and video.
Mambazha Pulissery is a very popular Kerala Onam Sadya side dish. Pulissery can be served as a side dish or even as a main course for rice. Mambazha Pulissery or Mango Pulissery is a tangy side dish in a spiced coconut yogurt sauce.
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About Mambazha Pulissery
Pulissery is a coconut, yogurt based curry cooked along with fruits or vegetables. Pulissery can be made with a variety of vegetables or fruits like pineapple, yam, mango, plantain, ash gourd etc.
‘Mambazha’ means mango and ‘Pulissery’ is a spiced coconut yogurt based curry so Mambazha Pulissery translates to mangoes cooked in a coconut yogurt curry. Mango Pulissery is made with special small variety mangoes that is available in Kerala.
Traditional Mambazha Pulissery is made with small variety mangoes. These small mangoes are skin peeled and added whole in the curry. Since the small variety is not available here I used cut mangoes and they tasted equally delicious.
I love tangy flavors a lot and this sweet, savory all put together is a treat for me. I would recommend all mango lovers to try this. I have made Pineapple Pulissery too but Mango Pulissery is my most favorite. Now tell me what is your pick?
Mambazha Pulissery Video
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Mambazha Pulissery Ingredients
- Mango – Choose small ripe mangoes if you want to use them whole. Otherwise choose slightly firm ripe juicy mangoes cut into cubes.
- Spice powders – Mangoes are cooked along with turmeric powder and red chili powder.
- Coconut mixture – A special coarse paste is made using coconut, cumin seeds, green chilies and added.
- Jaggery – Jaggery is added for a balance in taste so do not skip it.
- Yogurt – Thick curd is beaten well and added.
- Tempering – A basic simple tempering using coconut oil, mustard seeds, fenugreek seeds, curry leaves and red chili is made and added.
How to make Mambazha Pulissery Step by Step
Preparing coconut paste
1.Add 4 tablespoon coconut, 1 green chili and 1/2 teaspoon cumin seeds.
2.Add little water and grind it to a slightly coarse mixture.
Beating curd
3.Beat the curd well and set aside.
Cooking mangoes
4.To a pan add 2 cups chopped mangoes along with 1/4 teaspoon turmeric powder, 1/2 teaspoon red chili powder, salt to taste and water till immersing level.
5.Boil and cook for 5 minutes.
6.Mangoes turn soft and water is absorbed.
Adding curd, coconut paste
7.Add prepared coconut paste.
8.Mix it well.
9.Boil 5-7 minutes or until raw smell leaves. SWITCH OFF.
10.Add 1/2 cup thick yogurt with 1/2 teaspoon jaggery. Add curd / yogurt only after switching off else there are chances it may curdle.
11.Mix it well.
Tempering
12.Heat 1 tablespoon coconut oil – add 1/2 teaspoon mustard seeds let it splutter then add 1/4 teaspoon fenugreek seeds, few curry leaves, 1 red chili. Give a quick saute and switch off.
13.Add tempering to the curry.
14.Mix it well.
Mambazha Pulissery is ready!
Expert Tips
- The consistency would be semi thick. The curry thickens with time, so switch off accordingly. You can adjust by adding little water while serving time.
- The color of the pulissery depends on the variety of mango you use, the one I chose was deep yellow.
- Few smaller mangoes pieces may get mushy which will blend with the curry and thicken it, so add water and curd accordingly.
- Don’t let the mango pieces turn mushy. It should be cooked until soft that is all.
- Beating the curd is a must before adding to the curry. If you are scared about curdling switch off cool down a bit then add curd and add the tempering.
- I used 1 big neelam mango.Choose ripe mangoes but the pieces should hold its shape, don’t choose mangoes that are too ripe and mushy.
- Adding coconut oil gives nice flavor to the curry so don’t skip it.
Serving & Storage
Serve Mambazha Pulissery with rice. You can serve it as a side dish for rice too. Mango Pulissery keeps well in fridge for 2 days.
FAQS
1.Which mangoes are best suited?
Choose ripe juicy fiber less mangoes. You can use chopped mangoes or add small whole mangoes too for this curry.
2.Can I use cooking oil instead of coconut oil?
Yes you can but the distinct flavor of the Kerala style dishes comes from coconut oil so I would recommend using it.
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📖 Recipe Card
Pulissery Recipe | Mambazha Pulissery Recipe
Ingredients
- 1 big mango or 2 cups chopped mangoes
- 1/2 cup thick curd
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- water as required
- salt to taste
To grind :
- 4 tablespoon coconut
- 1 small green chilli
- 1/2 teaspoon jeera
To temper:
- 1 tablespoon coconut oil
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon fenugreek seeds
- 1 small red chilli
- a small sprig curry leaves
Instructions
- Add 4 tablespoon coconut, 1 green chili and 1/2 teaspoon cumin seeds.
- Add little water and grind it to a slightly coarse mixture.
- Beat the curd well and set aside.
- To a pan add 2 cups chopped mangoes along with 1/4 teaspoon turmeric powder, 1/2 teaspoon red chili powder, salt to taste and water till immersing level.
- Boil and cook for 5 minutes.
- Mangoes turn soft and water is absorbed.
- Add prepared coconut paste.
- Mix it well.
- Boil 5-7 minutes or until raw smell leaves. Switch off.
- Add 1/2 cup thick yogurt with 1/2 teaspoon jaggery. Add curd / yogurt only after switch off else there are chances it may curdle.
- Mix it well.
- Heat 1 tablespoon coconut oil – add 1/2 teaspoon mustard seeds let it splutter then add 1/4 teaspoon fenugreek seeds, few curry leaves, 1 red chili. Give a quick saute and switch off.
- Add tempering to the curry.
- Mix it well.
- Mambazha Pulissery is ready!
Video
Notes
- The consistency would be semi thick. The curry thickens with time, so switch off accordingly. You can adjust by adding little water while serving time.
- The color of the pulissery depends on the variety of mango you use, the one I chose was deep yellow.
- Few smaller mangoes pieces may get mushy which will blend with the curry and thicken it, so add water and curd accordingly.
- Don’t let the mango pieces turn mushy. It should be cooked until soft that is all.
- Beating the curd is a must before adding to the curry. If you are scared about curdling switch off cool down a bit then add curd and add the tempering.
- I used 1 big neelam mango.Choose ripe mangoes but the pieces should hold its shape, don’t choose mangoes that are too ripe and mushy.
- Adding coconut oil gives nice flavor to the curry so don’t skip it.
Ramya Venkateswaran
looks delicious
Mahi
Looks good…I made it last week! ?
Ms.Chitchat
Awesome, love it any time. Prepared this a couple of days back. Yours look tasty and tempting.