Mambazha Pulissery is an authentic Kerala style curry in which ripe mangoes are cooked in a yogurt and coconut based spicy curry. It is sweet, sour, spicy and a little tangy. It is a tradition to make this dish on Vishu and Onam festival.
It tastes more like Mor Kootan or Mor Kuzhambu except for being a little sweet. Mango season is here, so try this delicious curry and serve as a side to chapathis, rice and also as raitha to pulao or biryani.
- Ripe mango – 1
- Grated coconut – 3 tbsp
- Dried red chilies – 2
- Fenugreek seeds (methi) – 1/2 tsp
- Thick buttermilk – 1.5 cups
- Oil – 2 tsp
- Mustard seeds – 1/2 tsp
- A few curry leaves
- Salt to taste
Method of Preparation:
Peel the skin and cut mango into big pieces. Boil it with a cup of water until mango becomes tender and not so mushy. Add curry leaves and continue cooking.
In between roast fenugreek seeds and dried chilies in a tsp of oil. Let it cool and grind it with coconut and a little water to a fine paste.
Add the ground paste to the mangoes and mix well. Bring it to a boil and add buttermilk. Before it starts boiling remove from heat.
For tempering, add a tsp of oil in a small pan and add mustard seeds and allow it to splutter. Add 2 to 3 curry leaves and add this to the prepared curry. Mambazha Pulissery is ready.
You can serve it hot with rice, potato fry and papad.