Mambazha Pulissery / Ripe Mango in Yogurt Gravy  ratingratingratingratingrating

Slide 1
Slide 2

Pulissery - a sweet sour yoghurt and coconut based gravy spiced with green chillies. The sourness of yogurt is balanced by the sweetness of mangoes. It can be made with ripe sweet mango or with pineapple. Pulissery is an integral part of the Sadhya / feast menus in most parts of Kerala.

The mango season has arrived in Australia! This time the mangoes are really sweet and along with them bring sweet memories of my childhood in Kerala. Mambazha pulissery is one of the most popular seasonal curries at my home. It was really delicious and I am sure I will be making this a couple of times more before the end of the mango season. It is my husband’s all time favourite dish. Whenever he sees mambhazham (ripe mango) he buys them and we either have it just by itself or make this curry. Enjoy!!!

Preperation Time: 10 min.

Cooking Time: 25 min.

Serves: 6


Ripe Mango (Mambazham) - 1/2 kg (peel and cut into medium sized pieces)

Turmeric powder - 3/4 tsp

Red chilli powder - 1 tsp

salt - to taste

Yogurt - 3/4 - 1 cup (see the measurements here)

For grinding

Coconut (grated) - 1 cup (see the measurements here)

Jeera - 1/4 tsp

Green chilli - 1 or 2 

For seasoning

Coconut oil - 1 Tbsp

Mustard seeds - 1 tsp

Fenugreek seeds - 1/2 tsp

Dry red chillies - 3 (cut into half)

Curry Leaves - 1 stem

Preparation Method

Grind grated coconut, jeera and green chilli along with 4 - 5 Tbsp of yogurt to a smooth thick paste and keep aside.

Whip the yogurt and keep aside.

Cook mangoes with turmeric powder, chilli powder, salt and 1/2 cup of water. Keep in mind that mangoes cook faster.

When it gets almost cooked, add ground coconut paste and let it boil on a low flame.

Now turn the flame to very low and  add whipped yogurt and mix well. Do not allow the yogurt to curdle.

Simmer until the gravy starts bubbling on the sides. Do NOT boil.

Then turn the flame off.

Heat oil in another small frying pan and splutter mustard seeds. Then add fenugreek seeds, dry red chillies, curry leaves and pour it into the curry.

Mix well and close the vessel with a lid for 5 - 10 minutes to impart a good flavour to the curry.

Delicious pulissery is ready to be served.

Serve with rice and enjoy!!

Add Ratings and Comments        Print

Name: roopa
Rating: Excellent
Comment: Thank you for sharing the great recipie. I did some alternation, I didnt cut mangoes. I peeled and used as a whole.I think this is the authentic way of making this recipe.

Recipe Categories