Mambazha Pulisseri, also known as Kerala-style ripe mango curry, is a traditional and flavorful side dish served with rice and normally prepared for the popular sadya meal. This authentic dish is a favorite among the sadya items during festivals like Vishu and Onam, and brings the perfect balance of sweet, sour, and spicy flavors in every bite!
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Why will you love this curry?
- A burst of irresistible flavors: This creamy yogurt-based curry, combined with sweet ripe mangoes and aromatic spices, creates a blend of sweet, tangy, and spicy flavors that truly excite your taste buds.
- Perfect comfort pairing: It tastes best with hot steamed rice, but pairs just as well with soft wheat rotis or chapatis for a satisfying meal.
- Quick and easy to make: With just a handful of simple ingredients and minimal prep, you can whip up this delicious curry in no time, and it is perfect for busy days too.
- Flavor-packed tempering: The fragrant coconut oil, with mustard seeds, dried red chilies, and curry leaves, takes this dish to the next level, adding depth, aroma, and that signature Kerala touch.
Ingredients
- mangoes ripe, peeled, and chopped into big pieces or whole small mangoes, that are ripe,
- green chilies chopped into small pieces
- yogurt that is not too sour and beaten well.
- shredded coconut - both frozen and thawed or fresh can be used.
- spices - red chili powder, turmeric powder, cumin seeds, curry leaves, mustard seeds, red chilies, fenugreek seeds
How to make Ripe Mango Curry?
Making this sweet, sour, and tangy ripe mango curry, also known as Mambazha Pulisseri, is surprisingly easy. The first time many people hear about this traditional recipe, they often wonder how a ripe mango can be used in a curry, since ripe mangoes are more commonly associated with desserts like the best mango cheesecake and mango mousse with gelatin.
To make the curry, use a clay pot, wok, or deep-bottomed vessel. Bring to a boil a little water with green chilies and peeled and cut or peeled whole mangoes (if they are really small). Add the turmeric chili powder and salt to taste.
- Step 1: Chop the mangoes and green chilies, add the spices, and bring to a boil.
- Step 2: Meanwhile, take yogurt, grated coconut, and cumin in a bowl.
Grind coconut with beaten yogurt and cumin seeds. Keep cooking till the mangoes are well-cooked. Add the curry leaves.
- Step 3: Grind it to a fine paste.
- Step 4: The mangoes are well-cooked. Add some curry leaves
Reduce the flame, add the ground coconut paste, and ensure the curry does not curdle.
- Step 5: Add the ground coconut paste to the cooked mangoes and mix well.
- Step 6: Mix the ground paste with the mangoes and cook on a low flame, stirring continuously. Adjust the consistency as required.
Switch off the flame. Temper with mustard, fenugreek, dry red chilies, and curry leaves.
- Step 7: Temper mustard, red chilies, and fenugreek seeds in oil.
- Step 8: Add it to the curry. Mix well, and the curry is ready to be served.
Useful Tips
- Use very ripe mangoes: Choose mangoes that are fibrous, sweet with a slight hint of sourness. This balance of flavors gives the curry its signature sweet-tangy taste.
- Add the coconut paste on low heat: When adding the ground coconut mixture to the cooked mangoes, reduce the flame to low. Pour it in slowly while stirring continuously to prevent the mixture from curdling.
- Adjust the consistency: If the coconut paste is very thick, add a little water to reach your desired curry consistency. The gravy should be smooth and slightly creamy, not overly thick.
- Don't skip the tempering: The tempering with mustard seeds, fenugreek seeds, and curry leaves adds a wonderful aroma and depth of flavor that truly elevates the dish.
- Serve it the traditional way: This curry tastes best when served warm with plain white rice, which perfectly complements its sweet, tangy, and mildly spiced flavors.
Recipe FAQs
Reduce the flame to the lowest setting and stir continuously while adding the coconut-yogurt paste to prevent it from curdling. Alternatively, you can grind only the coconut and cumin first, add this paste to the curry, and then mix in the well-beaten yogurt at the end for a smoother texture.
You can add a little jaggery to enhance the taste and improve the flavor.
Related Recipes
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Mambazha Pulisseri
Ingredients
- 2 mangoes ripe peeled and cut into 1 inch
- 3 green chilies
- 3 cups yogurt
- 2 cups shredded coconut
- 1 tsp red chilly powder
- ½ tsp turmeric powder
- 1 tsp cumin seeds
- 1 spig curry leaves
- 1 tsp mustard seeds
- 1 dried red chilies
- ¼ tsp fenugreek seeds
Instructions
- Take a deep bottomed pan or clay pot and boil 2 cups water with green chilies and cut mangoes
- Add the turmeric and chilly powder and salt to taste
- Keep cooking till the mangoes are well cooked
- Add the curry leaves.
- Grind coconut with yogurt and cumin seeds
- Reduce flame and add the ground coconut and take care that it does not curdle.
- Switch off the flame.
- Temper with mustard, fenugreek, dry red chilies, and curry leaves.
- Enjoy with Rice!
Notes
- Use very ripe mangoes: Choose mangoes that are sweet with a slight hint of sourness. This balance of flavors gives the curry its signature sweet-tangy taste.
- Add the coconut paste on low heat: When adding the ground coconut mixture to the cooked mangoes, reduce the flame to low. Pour it in slowly while stirring continuously to prevent the mixture from curdling.
- Adjust the consistency: If the coconut paste is very thick, add a little water to reach your desired curry consistency. The gravy should be smooth and slightly creamy, not overly thick.
- Don't skip the tempering: The tempering with mustard seeds, fenugreek seeds, and curry leaves adds a wonderful aroma and depth of flavor that truly elevates the dish.
- Serve it the traditional way: This curry tastes best when served warm with plain white rice, which perfectly complements its sweet, tangy, and mildly spiced flavors.
Thank you for sharing this recipe
This worked exactly as written, thanks!
This worked exactly as written, thanks!
I've never made mambazha pulisseri before, but it was absolutely delicious!
OMG how did I even miss this post. Look at the lovely food spread out. So colorful and yummy
Thank you so much Pooja, appreciate it!
very nice post.Pulissery my favourite dish
Thank you so much!
what a lovely festival spread! the banana leaves make it look so special. Happy Vishu!
Thank you Liz!
What a feast! yum!
Thank you so much!
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.
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 🙂
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
Agree! Thank you Dippy-Dotty girl!
Thank you!
Nice
Oh what a delicious spread! Beautiful post!
Thank you so much!
Fantastic post!
Looking forward to your sadya recipes!
Thank you so much Megala!