Mango Curry Recipe and about Vishu Festival

We had a great spring break last week and it was even more special as we got to celebrate ‘Vishu’ , a traditional festival, on 14th April which marks the beginning of our new year !! In Kerala, Vishu is celebrated by  bursting firecrackers and enjoying yummy traditional food. The previous night, the deity and worship place of the Lord is decorated with flowers, fruits, coins, vegetables, ornaments. It is considered  auspicious and supposed to bring in good luck in the New Year ,if the decorated  view is the  first sight one sees when one wakes up in the morning (usually around 4 am ).The other  highlight is the traditional food  ‘Sadya‘ or banquet that is prepared and served which includes many vegetarian dishes . Since it was a holiday weekend ,  went all out to make most of the items. It is one of the best way to keep the kids in touch with our traditions staying away from homeland. ‘Neyappam‘ is one of the main dishes that is made during this festival and I  posted the recipe of that in an earlier post.Here are a few clicks of the ‘Sadya’ . It is usually served on a banana leaf and I was so excited to be able to find fresh banana leaves in the local grocery store this time .

I  hope to  post each one of the recipes from the sadya in the coming posts and tag them.It will be a long post if I were to type in all of them in one. Today I am posting one of the favorites at home – Ripe Mango curry also called ‘Mambazha Pulissery ‘.This curry is sweet, sour ,tangy and so delicious, it gets all your taste buds alive 🙂 The first time I heard about this recipe I was not sure how a ripe mango can be used in a curry but so glad I tried and it turned out to be absolutely yum! So here you go the recipe details are below .Enjoy 🙂

Ripe Mango curry - Mambazha Pulissery

  • Difficulty: easy
  • Print

It is preferable to use very ripe mangoes and not sour ones .Cooking in a Clay pot also enhances the taste of the dish .


  • 2 ripe mangoes peeled and cut into 1 inch pieces
  • 3 green chillies
  • 3 cups yogurt
  • 2 cups shredded coconut
  • 1 tsp red chilly powder
  • 1/2 tsp turmeric powder
  • 1 tsp cumin seeds
  • 1 sprig curry leaves
  • 1 tsp mustard seeds
  • 2 dried red chillies
  • 1/4 tsp fenugreek seeds


  1. Take a deep bottomed pan or clay pot and boil 2 cups water with green chillies and cut mangoes
  2. Add the turmeric and chilly powder and salt to taste
  3. Keep cooking till the mangoes are well cooked
  4. Grind coconut with yogurt and cumin seeds
  5. Reduce flame and add the ground coconut and take care that it does not curdle.
  6. Add the curry leaves.Switch off flame
  7. Temper with mustard, fenugreek,dry red chillies and curry leaves.
  8. Enjoy with Rice ! It is an absolutely yummy dish!!

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  • Reply
    April 17, 2017 at 9:10 am

    Fantastic post!
    Looking forward to your sadya recipes!

    • Reply
      April 17, 2017 at 9:13 am

      Thank you so much Megala!

  • Reply
    April 17, 2017 at 10:07 am


  • Reply
    April 17, 2017 at 10:18 am

    Thank you!

  • Reply
    April 17, 2017 at 11:56 am

    Oh what a delicious spread! Beautiful post!

    • Reply
      April 17, 2017 at 1:50 pm

      Thank you so much!

  • Reply
    April 17, 2017 at 4:12 pm

    What a feast! yum!

    • Reply
      April 17, 2017 at 4:24 pm

      Thank you so much!

  • Reply
    Dippy-Dotty Girl
    April 17, 2017 at 7:04 pm

    Ripe mango curry sounds delish. Vishu was well spent cooking and eating I can see 🙂 Banana leaves thrill me too. They are common in Calcutta during special occasions. Funny how I used to find them not so special as a child and now I love the very ethos of it.

    • Reply
      April 17, 2017 at 9:14 pm

      Ha ha , yes am yet to get over the guilt of the eating part 🙂 happy to hear you love the banana leaves as well , good for food photography as well ..brings out the colors of the food 🙂

      • Reply
        Dippy-Dotty Girl
        April 18, 2017 at 5:17 am

        Oh yes they look great for food photography. It is good to live it up once in a while. Carpe diem and all that, girl x

        • Reply
          April 18, 2017 at 10:51 am

          Agree! Thank you Dippy-Dotty girl!

  • Reply
    Liz | Bubble Tea For Dinner
    April 19, 2017 at 2:57 pm

    what a lovely festival spread! the banana leaves make it look so special. Happy Vishu!

  • Reply
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  • Reply
    April 29, 2017 at 3:36 am

    very nice post.Pulissery my favourite dish

    • Reply
      April 29, 2017 at 11:56 am

      Thank you so much!

  • Reply
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    May 17, 2017 at 10:41 am

    OMG how did I even miss this post. Look at the lovely food spread out. So colorful and yummy

    • Reply
      May 17, 2017 at 11:08 am

      Thank you so much Pooja, appreciate it!

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