Mambazha Pulissery is a classic Kerala-style curry made with ripe mangoes, fresh coconut, yogurt and gentle spices. The result is a balanced sweet, sour and mildly spicy curry that pairs beautifully with steamed rice. This recipe is vegetarian and gluten-free.
About Mambazha Pulissery
Mambazha Pulissery (Kerala-style ripe mango curry) is a popular dish from Kerala made by combining ripe mangoes with a coconut-yogurt gravy. It offers a pleasing mix of sweetness from the mangoes and jaggery, tang from the yogurt, and warmth from everyday spices.
This curry is commonly prepared during mango season and features on festive meals such as Onam sadya and Vishu sadya. The mangoes lend a distinct fruity sweetness while the coconut and yogurt create a creamy, comforting sauce.
The gravy is built from freshly ground coconut with green chilies, ginger, cumin and shallots, and the finished curry is tempered in coconut oil with mustard, fenugreek, dried red chilies and curry leaves. Serve it warm with steamed rice, roti, or flatbreads.
Ingredients
To Make The Paste
The paste gives the curry its character: blend fresh grated coconut with shallots, ginger, green chilies and cumin to a smooth paste. Adjust the number of green chilies to suit your heat preference—the paste should be flavorful but not overpowering.
To Make The Curry
Mangoes: Traditionally small wild mangoes (nattu mambazham) are used, but any ripe mango variety will work. If using larger mangoes, peel and cut into large pieces. Choose fruit that is ripe but not overly soft—gently press to check.
Jaggery: A small amount of jaggery enhances the mango’s sweetness and balances the spices.
Yogurt: Plain yogurt makes the curry creamy and cooling. Whisking a little flour into the yogurt helps prevent curdling while cooking.
Spices: The recipe uses simple spices such as turmeric, Kashmiri red chili powder and salt to complement the mango and coconut flavors.
To Temper The Pulissery
The final tempering in coconut oil with brown mustard seeds, fenugreek seeds, dried red chilies and curry leaves lifts the dish with a toasty, aromatic finish.
How To Make Mambazha Pulissery
Make The Paste
Add the following to a blender and grind to a smooth paste, then set aside:
- 1 cup grated fresh coconut (packed)
- 8–10 shallots, peeled and roughly chopped
- 1 teaspoon chopped ginger
- 2 teaspoons chopped green chilies (adjust to taste)
- 1 teaspoon cumin seeds
- ¼ cup water
Optional: ¼ teaspoon fenugreek seeds can be added for extra depth.
Make The Curry
Wash 750 g (about 4–5 small) ripe mangoes and pat dry. Peel them with a sharp knife. If you prefer, you can use chopped mango flesh instead of whole mangoes.
Whisk 1 cup plain yogurt with 1 teaspoon all-purpose flour and keep aside. The flour helps prevent the yogurt from splitting while cooking.
Place the peeled mangoes in a medium pan with:
- 4 tablespoons grated jaggery
- 1 teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- ½ teaspoon salt (or to taste)
Add ½ cup water, mix well, cover with a lid and simmer on low heat for 10–12 minutes until the mangoes soften. Remove the lid and stir in the ground coconut paste. Cook for 2–3 minutes.
Stir in the whisked yogurt on low heat and cook gently for another 2–3 minutes, stirring continuously. Avoid vigorous boiling after adding yogurt to prevent curdling.
If the curry is too thick, add a splash of water and bring it to a gentle boil. The ideal consistency is semi-thick—not too thick or runny. Adjust salt, remove from heat and keep aside.
Temper The Pulissery
Heat 3 tablespoons coconut oil in a small skillet over medium-high heat. When the oil is hot, add:
- ½ teaspoon brown mustard seeds
- ¼ teaspoon fenugreek seeds
- 2–3 whole dry red chilies
- 10–12 curry leaves
Let the spices crackle for a few seconds, then pour the tempering over the curry and stir gently. Serve hot.
Frequently Asked Questions
Yes. The same method works with cucumber, pineapple, apple, elephant yam, green plantain, colocasia and similar produce, adjusting cooking time as needed.
Absolutely. If mangoes are large, cut into big chunks and discard the pit. Smaller mangoes may be cooked whole if preferred.
Serving Suggestions
Mambazha Pulissery is best with steaming hot rice—serve with a drizzle of ghee and a crisp papad. It also pairs well with Matta rice for sadya, or with phulka, plain tawa paratha, Kerala parotta or a simple ghee roast dosa.
Storage Suggestions
Because this curry contains fresh coconut and yogurt, it’s best eaten fresh. Leftovers can be refrigerated in an airtight container for 1–2 days. Reheat gently on the stovetop or in the microwave, adding a little water if the curry thickens after chilling.
Mambazha Pulissery Recipe (Kerala Style Ripe Mango Curry)
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Ingredients
To Make The Paste
- 1 cup grated fresh coconut (packed)
- 8–10 shallots (chopped)
- 1 teaspoon chopped ginger
- 2 teaspoons chopped green chilies
- 1 teaspoon cumin seeds
To Make The Curry
- 750 g ripe small mangoes (about 4–5)
- 1 cup yogurt
- 1 teaspoon all-purpose flour
- 4 tablespoons grated jaggery
- 1 teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- ½ teaspoon salt (or to taste)
To Make The Tempering
- 3 tablespoons coconut oil
- ½ teaspoon brown mustard seeds
- ¼ teaspoon fenugreek seeds
- 2–3 whole dry red chilies
- 10–12 curry leaves
Instructions
Make The Paste
- Add coconut, shallots, ginger, green chilies, cumin seeds and ¼ cup water to a blender and grind to a smooth paste. Set aside.
- Optional: add ¼ teaspoon fenugreek seeds while grinding for extra flavor.
Make The Curry
- Wash and peel the mangoes. If using large mangoes, cut into big chunks and discard the pit.
- Whisk yogurt with the all-purpose flour and keep aside.
- Place peeled mangoes in a medium pan with jaggery, turmeric, Kashmiri red chili powder and salt. Add ½ cup water and mix.
- Cover and simmer on low heat for 10–12 minutes until mangoes soften.
- Remove the lid and stir in the coconut paste. Cook for 2–3 minutes.
- Stir in the whisked yogurt on low heat and cook gently for 2–3 minutes. Avoid vigorous boiling to prevent curdling.
- If too thick, add a little water and bring to a gentle boil. Adjust salt, remove from heat and set aside.
Temper The Pulissery
- Heat coconut oil in a small skillet. When hot, add mustard seeds, fenugreek seeds, dried red chilies and curry leaves. Let them sizzle for a few seconds.
- Pour the tempering over the curry, stir gently and serve hot.
Notes
If wild South Indian mangoes are not available, use any small ripe mangoes or cut larger mangoes into big pieces.
The final color can vary depending on the mango variety—this doesn’t affect the flavor.
Nutrition
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