‘Mambazha Pulissery’ is a signature Kerala dish, where ripe mangoes are cooked with tangy curd (yogurt) and coconut gravy. This sweet and sour curry is also called ‘Pazhamanga curry or Pazhamanga Pulissery’ in certain places in Kerala. Even though it can be prepared using many other seasonal fruits, this is the most popular variety of Pulissery and is inevitable in Sadhyas (Banquets) especially Onam Sadhyas. The small and one of the popular varieties of mango known as ‘Chandrakaran’ is the best suitable to prepare this dish. Here’s the recipe.
- Ripe mango – 6, peeled. (If you can get ‘Chandrakaran’ variety, that is the best)
- Grated coconut – 1/2 cup
- Chilli powder – 1 tsp
- Turmeric powder – 1/2 tsp
- Cumin seeds – A pinch
- Garlic – 3 to 4 cloves
- Green chillies – 3 to 4, cut lengthwise
- Curd – 1.5 cup, beaten
- Curry leaves – 1 sprig
- Dry red chillies – 3
- Mustard seeds – 1/2 tsp
- Fenugreek seeds – 1/4 tsp
- Salt – As required
- Coconut oil – As required
- Water – As required
- In a mixer, grind coconut, chilli powder, turmeric powder, cumin seeds, garlic by adding some water. Make a smooth and thick paste.
- In a thick bottomed vessel, cook the mangoes by adding green chillies, salt and water.
- When the mangoes are cooked well, add the coconut paste.
- When the gravy starts boiling, switch off the flame and add beaten curd. Mix well. Check salt and add if necessary. If the mangoes aren’t sweet enough, you may add some sugar.
- Heat coconut oil in kadai and splatter mustard seeds.
- Add fenugreek seeds, curry leaves and dry red chillies.
- Add the tempering to the curry and stir well.
- Serve with rice. Enjoy!