Mambazha Pulissery (Ripe Mango curry)
Mambazha Pulissery is a traditional Kerala dish with ripe mangoes cooked in coconut curd mix. It is very delicious and a specialty dish in summer and also part of Sadya or celebration in Kerala. It is usually made with small “Naadan Manga” or local mango available mostly during summer season. Whenever we get “Chandrakkaran Manga”, which is best for Mambazha Pulissery, mummy used to make this. Unlike Kumbalanga Pulissery, where I use ginger or garlic to bring that zing to the curd, this one has no ginger or garlic as per traditional style. You may also try my Papaya Pulissery and Kalan recipes. What makes it special is the sweet and sour mango –curd combination and the addition of Jaggery for extra sweetness. Now a days when small mangoes are hard to get, some people make it with sliced ripe mangoes. But for me, the perfect Mambazha pulissery consist of whole mangoes: the small, sweet, golden yellow balls. Pair it with rice, Kaya Ularthiyathu, Vanpayar Thoran or Cherupayar Ularthiyathu or even Koorkka Mezhukkupuratti .. I need not say more..
Mango Mania, Mango Fest, Mango Dunia, Mango Mela; it is Mango festival time across Bangalore, and comes in all varieties, sizes and offers. No wonder, I gain weight during summer. All those yummy mangoes and all the special mango delicacies are to blame!! 🙂 Be it the spicy Kadumanga achar, Chakkakuru Manga Curry, Fish curry with mangoes or the sweet refreshing Mango smoothie, ummm.. love everything about mangoes! All said, I am not going to avoid mangoes from my menu, after all, Mango season comes only once in a year and I am surely going to enjoy it. So, when I sighted the small naadan manga, (not chandrakkaran, but some other variety), I got so excited and bought plenty! Since Beenchi (my sister) had come for a short visit, I made the Mambazha Pulissery under her supervision and it was truly delightful and my heart and tummy was filled with the sweetness of mangoes.. So, here is the traditional Mambazha Pulissery recipe for you all. Enjoy!
|Small ripe Mangoes||: 5- 6 nos.|
|Small Onion/ Shallots||: 4 nos.|
|Green chili||: 1 -2 nos.|
|Jaggery grated||: 1 – 2 tsp|
|Coconut scraped||: ½ cup|
|Turmeric Powder||: ½ tsp + more|
|Red Chili Powder||: ½ tsp|
|Cumin/ Jeerah Whole or powder||: ¼ tsp|
|Thick Curd||: 1 cup|
|Mustard||: ½ tsp|
|Uluva/ Fenugreek (whole)||: one pinch|
|Red dry Chili||: few|
|Curry leaves||: few|
Peel the skin of mangoes and place in a pan or Manchatti. Cover and cook mangoes with sliced Shallots (small onions), green chili, curry leaves a pinch of turmeric powder, grated Jaggery, enough salt and one glass of water on small flame for few minutes turning gently in between. Grind the coconut with chili powder, turmeric powder and cumin. Add this mix to the pieces and cover and cook for few minutes on low flame. Beat the thick curd and pour it to the pan. Combine well, adjust salt and switch off the flame.
Heat coconut oil in a kadai, pop mustards, add Uluva (fenugreek), curry leaves and lastly add red chili. Pour it over prepared Mambazha Pulissery. Serve with Rice and enjoy.
- Once the curd is added, be careful to stir so as not to curdle. Cook on low flame only.
- Please note that for all types of Pulissery, the curd should be medium sour; not more not less.
- You can also add one clove garlic and a small ginger piece to bring more zing to the Pulissery. For authentic Traditional style, follow the recipe.
- Use coconut oil for better taste.
Hope you liked this delicious Mambazha Pulissery recipe. I would like to hear from you, if you like it. Do let me know through comments or share with friends through the share buttons below. God Bless!