MAMBAZHA PULISSERY | KERALA STYLE MANGO CURRY
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.
Ingredients
FOR THE MANGO CURRY
- 2 ripe mangoes medium size
- 1 green chilli
- 5-6 curry leaves
- ¾ cup water
- ¼ tsp turmeric powder
- ½ -1 tsp red chilli powder
- 1 tsp jaggery powder or grated
- 1 tsp salt
FOR THE PASTE
- ½ cup fresh coconut grated or cut into small pieces
- 1 tsp cumin seeds
- ¼ cup water
FOR THE TEMPERING
- 1 tbsp coconut oil
- ¼ tsp fenugreek seeds
- ½ tsp mustard seeds
- 2 whole dry red chillis
- 1 sprig curry 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.