Mambazha Pulissery – A traditional Kerala-style sweet and sour curry prepared with ripe mangoes simmered in the coconut yogurt sauce.Mambazha pulissery is one of the popular pulissery recipes from God’s own country, Kerala. It’s a part of the festive menu, be it Vishu(New Year) or Onam. Mambazham means mango, and pulissery means sour curry. Some call this moru curry too.
We love this mango pulissery, and it is one of the staples during the mango season. The tempering with coconut oil adds that unique and distinct flavor to this recipe.
Ingredients :
4 nos. Ripe Mangoes peeled
2 cups Water + extra as required to adjust gravy thickness 1 cup is 250 ml
3/4 cup Thick yogurt or curd
1/2 tsp Turmeric Powder or Haldi Powder
1 tsp Jaggery check notes below
Salt to taste
FOR GRAVY
1 1/2 cup Freshly grated coconut
1 1/2 tsp Cumin Seeds or Jeera
4-5 nos Green chillies
Water few tbsp for grinding
FOR TEMPERING
1 tbsp Coconut Oil
1/2 tsp Mustard Seeds
A pinch of Fenugreek seeds or methi seeds
3-4 nos Whole Dry Red Chillies I have used spicy Pondi Chillies
Curry Leaves as required
Instructions:
Wash and Peel the skin of the mangoes. Dice them into big chunks and add them to a thick bottom cooking vessel.
Add 2 cups of water, turmeric powder and cook the mangoes on medium flame for atleast 10 minutes or until the mangoes are slightly mushy.
In the meanwhile, take a mixer grinder jar and add grated coconut, green chillies and cumin seeds. Add few spoons of water and grind it to a thick consistency.
Whisk the 3/4th cup of curd and keep aside. There should be no lumps.
Once the mangoes have cooked, add the ground coconut paste and mix well. Ensure the gas flame is low. This Curry should not boil and bubble too much else it loses taste.
Now add the whisked curd and a tsp of jaggery along with salt to taste. Mix well once.
Switch off the flame as soon as you see that the yogurt has mixed with the curry and prepare for tempering.
In a small tempering pan, heat coconut oil, add mustard seeds, methi seeds, red chillies and curry leaves. Once the mustard crackles, pour the tempering over the curry, mix well and serve immediately with rice and a dry vegetable of your choice.
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