Mambazha pulissery recipe, Pulissery

Mambazha pulissery/ Mango pulissery is a sweet and sour side dish prepared with mango, curd and coconut in just 15 to 20 minutes. Super simple right? However simple it is to make this dish is unbelievably delicious and you wouldn’t regret trying it out.

This pulissery is a traditional Kerala recipe where fruits or veggies can be used in its preparation and it will taste yum. This dish is commonly served during lunch alongside rice but it also holds a place during festivity like “Onam Sadhya”.

As mentioned earlier thus dish can be prepared with veggies like plantain, cucumber and with fruits like banana, mango and pineapple. I thought to post this recipe with this golden beauty mango as it super special during summer season and usually for mambazha pulissery small mangoes are used but since I couldn’t get them used 1 medium sized mango for the recipe. As I always say prepare Kerala recipes only with coconut oil to get best of flavors. But if you din’t have any veggies or fruits still you can prepare with just curd and coconut and call it “mor curry” a bit similar to traditional Tamilnadu dish called Vendakka mor kuzhambu and Bonda mor kuzhambu. You can also try checking my Tamil Nadu style kuzhambu recipe with small mangoes here Mambazha kuzhambu.

So let’s get to the making!
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Mambazha pulissery recipe, Pulissery

2020-08-24 22:41:56

Serves 2

Prep Time

10 min

Cook Time

10 min

Total Time

20 min

Prep Time

10 min

Cook Time

10 min

Total Time

20 min

Ingredients

1. Ripe mango/ Mambazham – 1 / 10pcs
2. Salt – to taste
3. Turmeric powder – ¼ tsp
4. Red chili powder – ¼ to ½ tsp
5. Water – ½ cup
6. Curd – ½ cup

To grind

1. Grated coconut – 2 tbsp
2. Cumin seeds/ Jeera – ¼ tsp
3. Water – 2 tbsp

To temper

1. Mustard seeds – ½ tsp
2. Dry red chili – 2
3. Curry leaves – few
4. Coconut oil – 2 tsp

Note

* 1 cup = 235 ml

Instructions

In a blender add grated coconut and cumin seeds. Grind it into a paste adding very little water, I used around 2 tbsp water for grinding. Keep the mixture aside.
In a bowl add curd and whisk it well. Keep it aside.
In a pan add ½ cup water, salt, turmeric powder and red chili powder. Mix well and add mango cubes. Cook the mangoes until soft with lid on for 5 minutes in medium flame.
After 5 minutes when mangoes look cooked add the ground coconut paste. Mix well and allow the mixture to cook for a minute. Put off the flame. Allow the mixture to get warm. Because adding curd in hot mixture will make the curd to curdle.
When the mixture is little warm add the whisked curd and ¼ cup water if needed. Mix well and keep it aside.
Now heat coconut oil in a small pan to it add dry red chili, mustard seeds, when it splutters add curry leaves. Put off the flame and pour the tempering over the mango pulissery. Serve it along with rice/ choru and parippu curry.

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Mambazha pulissery with step by step images

In a blender add grated coconut and cumin seeds. Grind it into a paste adding very little water, I used around 2 tbsp water for grinding. Keep the mixture aside. In a bowl add curd and whisk it well. Keep it aside.
Peel mango skin and chop it into cubes. In a pan add ½ cup water, salt, turmeric powder and red chili powder. Mix well and add mango cubes.
Cook the mangoes until soft with lid on for 5 minutes in medium flame.
After 5 minutes when mangoes look cooked add the ground coconut paste. Mix well and allow the mixture to cook for a minute. Put off the flame. Allow the mixture to get warm. Because adding curd in hot mixture will make the curd to curdle.
When the mixture is little warm add the whisked curd and ¼ cup water if needed. Mix well and keep it aside.
Now heat coconut oil in a small pan to it add dry red chili, mustard seeds, when it splutters add curry leaves. Put off the flame and pour the tempering over the mango pulissery. Serve it along with rice/ choru and parippu curry.