Mambazha Pulissery is a traditional Kerala style sweet and tangy mango curry made with ripe mangoes, coconut and yogurt. It is prepared as the main dish for the Onam Sadya. It is also enjoyed as a curry with rice during the mango season. Mambazha is the Malayalam (local dialect of Kerala) is ripe mango. This curry is usually prepared using the local small mangoes known as nadan. In the Kerala cuisine pulissery usually refers to a curry made from yogurt and coconut. What I like about this curry is that it is vegan, uses only 1 tbsp coconut oil and pretty healthy.
What Is Onam Sadya?
Onam Sadya is the traditional vegetarian banquet from the state of Kerala, India. It consists of 24-28 dishes all served on a banana leaf during the Onam Festival. These dishes include curries, rice, pickles, dessert, salad, etc. The food is not arranged randomly on the banana leaf. There is a system that is followed. The food prepared for this festival is all vegetarian and without any onion or garlic.
Mambazha Pulissery
We are mid way ! Time is absolutely flying. For letter M I had decided to redo an old post Madra. But then, I can across a reel on Instagram on Mambazha Pulissery. Of course no recipe and then it is “write mango in the comment and I will send you the recipe.” As expected, the recipe never came! But then Google is there and since this is a popular traditional dish, it is easy to pick which one you want to go with. I picked a bit from and there and then put the recipe together. Some insisted that only nadan mangoes can be used. Some added coconut milk. I knew that the Indian diaspora would not be able to source nadan mangoes. So I came across some blogs where they used whatever mangoes were available locally. Luckily I got some Ataulfo mangoes. And that is what I used. Traditionally, since nadan mangoes are small, they are peeled and cooked whole. But Atualfo are large so I cut them into chunks. And please don’t throw away the stones. Add them to the curry. Trust me you will enjoy sucking off the curry from them.
Fresh Coconut is used for this curry. However, if you are in a place where it is difficult to get fresh coconut then go for the frozen one like I do. But desiccated is not the right choice. Then it is better to add coconut milk.
Sharing Mambazha Pulissery Recipe With 2026 Alphabet Challenge Group
I am so glad that Wendy who blogs at A Day in the Life on the Farm decided to run this challenge for the 3rd year. If it were not for this challenge, I probably would have missed out on the delicious, delicious Kerala Style Mango Curry. It reminded me of my favourite Gujarati Fajetobut with a coconut flavour. So it is letter M! Half the journey is over and am sure the rest will pass by very quickly. As this post goes live, I’ll probably be at sea to Norway.
M is Mambazha Pulissery
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Traditionally nadan variety of mangoes are used for this curry. However, one can use any ripe mango depending on what is available in your area. I have used 2 ripe Atualfo mangoes. Peel the mangoes and cut them into chunks. Don’t throw away the stones as we will be adding them to the curry.
Coconut
Fresh coconut grated or fresh coconut frozen.
Yogurt
Plain thick yogurt. Whisk the yogurt well and keep it on the side till required.
Green Chilli
Add according to your taste. For me 1 was enough. Slit the green chilli lengthwise.
Coconut Oil
Adds a lovely flavour so try and get some coconut oil for this recipe. We need only 1 tsp for the tempering.
Water
We will need some water to cook the mangoes.
Cumin Seeds
Jeera or jiru, to add along with the mangoes. Some prefer a thin curry so add a bit more water. I prefer a thickish curry so I used only 1 cup.
Curry Leaves
We need some curry leaves for the mango curry and some for the tempering (vaghar, tadka).
Mustard Seeds
Rai, sarson ke dane. We need some for the tempering (vaghar, tadka).
Fenugreek Seeds
Need methi ke dane for the tempering (vaghar, tadka).
Whole Dry Red Chillis
Add 1-2 dry whole red chillis for the tempering. It adds flavour but not the heat.
Jaggery
Add some depending on how sweet the mangoes are. Jaggery helps to balance all the flavours.
Turmeric Powder
Haldi or hardar. Need a little for the curry.
Red Chilli Powder
Optional. Can add some or omit. If the green chillis are hot you may want to omit the red chilli powder.
Mambazha Pulissery is a traditional Kerala style sweet and tangy mango curry made with ripe mangoes, coconut and yogurt. It is prepared as the main dish for the Onam Sadya. It is also enjoyed as a curry with rice during the mango season. Mambazha is the Malayalam (local dialect of Kerala) is ripe mango.
Course Main Course, Main Meal, Side Dish
Cuisine Indian, KERALA, South Indian
Keyword kerala style mango curry, mambazha pulissery, mango curry
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 2
Author mayurisjikoni
Ingredients
FOR THE MANGO CURRY
2ripe mangoesmedium size
1green chilli
5-6curry leaves
¾cupwater
¼tspturmeric powder
½ -1tspred chilli powder
1tspjaggerypowder or grated
1tspsalt
FOR THE PASTE
½cupfresh coconutgrated or cut into small pieces
1tspcumin seeds
¼cupwater
FOR THE TEMPERING
1tbspcoconut oil
¼tspfenugreek seeds
½tspmustard seeds
2wholedry red chillis
1sprigcurry leaves
Instructions
PREPARE THE PASTE
Add grated coconut, cumin seeds and water in a food processor jug or jar.
Process to an almost smooth consistency.
WHISK THE YOGURT
Whisk the yogurt to a smooth consistency.
COOK THE MANGOES
Peel and cut the mangoes into chunky pieces. Don't throw away the stones.
Slit the green chilli into half lengthwise.
Add the mango pieces and the stones or pit in a saucepan over medium heat.
Add the slit green chilli, curry leaves, water, turmeric powder and red chilli powder if you are using any.
Cover the pan and allow the mangoes to cook till soft. This will take about 5-7 minutes after the mixture begins to simmer.
A knife inserted in a mango piece should go in easily.
Add the coconut paste mixture and salt.
Allow the curry to simmer for 3-4 minutes.
Turn the heat off. Allow the curry to rest for 3-4 minutes. In the meantime you can prepare the tempering.
Add the whisked yogurt and jaggery. Mix well.
PREPARE THE TEMPERING
Heat 1 tbsp coconut oil in a small pan over low heat.
Add the fenugreek seeds.
When they begin to sizzle, add the mustard seeds.
Add the curry leaves and whole dry red chillis.
Mix for a few seconds.
FINAL PREPARATION
Add the tempering to the curry and mix well.
If you need to heat the curry up again, do so over low to medium heat.
Don't allow it to boil as the yogurt may curdle.
Serve mambazha pulissery with Kerala rice known as matta rice. I didn't have any matta rce so served it with basmati rice.
Notes
Once you add the yogurt do not boil the curry. The yogurt will curdle.
Add chillis according to your taste. Generally this curry is not too spicy.
Use nadan mangoes if you get any. Then you just peel them and cook them whole.
Add jaggery according to how sweet the mangoes are. More if the mangoes are not sweet and less if they are sweet.
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A Small Request
If you do try this recipe then please either
add a comment below,
send a picture to my email mayuri.ajay.patel62@gmail.com
