Mambazha Pulissery-Kerala Style Ripe Mango Curry

Mambazha Pulissery Kerala Style | How to make Mambazha Pulissery, this utterly delicious an authentic Kerala style ripe Mango Curry is prepared using ripe mangoes, fresh coconut and yogurt and topped with an aromatic tempering.

This not so powerful curry dish is mildly spiced, sweet and tangy that pairs so well with steamy rice. Basically, this curry can be done in a few tics, the first step is to cook ripe mango pieces with basic spices and water, then simmered in coconut and yogurt gravy and lastly topped with aromatic tempering.

I am so thrilled to post a really tasty Kerala Style Ripe Mango Curry, on my blog.

The reason behind choosing this recipe was so clear to me, I LOVE south Indian dishes such as Quick Vegan Oats Idli, dosa, Vegetable Paniyaram and uttapam, south Indian curry and much more and I love the south Indian tadka,  the aroma of south Indian tadka/vaghar/temepring awakens all your senses and taste buds.  I had to have a taste of it.  While we are exploring the cuisine of the different regions, and while the mango season is in full swing why would I let go of this opportunity prepare one more mango recipe and add it to our great collection of Mango recipes?

have a look at our savoury mango recipe collection

1. Fajeto - Gujarati style spiced mango drink

2. Badami Mathi Mango Paneer

3. Gujarati Mango kadhi

4. Vegan Avocado and Mango Sushi

Mambazha Pulissery undoubtedly is delicious and easy to follow recipe. You should not let it go this summer without trying this lip-smacking Kerala Style Mango Curry!

Notes:-
For a vegan version use vegan yogurt.
You can add a very little amount of Jaggery or brown sugar to add more sweetness to this curry.

Mambazha Pulissery (Kerala Style Ripe Mango Curry)

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Mambazha Pulissery Kerala Style is a preparation of ripe mango, coconut, yogurt and spices. It is mildly sweet, spicy and tangy and pairs well with plain hot and steamy rice.

Course Dinner, lunch, Side Dish

Cuisine Indian, South Indian

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings 3 servings

Author Hayley Dhanecha

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Ingredients

• 2 cup ripe mango peeled and roughly chopped
• Salt to taste – namak
• 1 tsp. red chilli powder – lal mirch
• ½ tsp. turmeric powder – haldi
• ½ cup fresh grated coconut – Kasa hua nariyal
• 2 tbsp. mild whisked yogurt – moru dahi
• 1 tsp. cumin seeds -Jeera
• 2 green chillies – hari mirch
• 1 tbsp. coconut oil -nariyal Tel
• ½ tsp. mustard seeds – rai
• 2-3 dry red chillies – sukhi lal mirch
• 3-4 fresh curry leaves – kari patta )

Instructions

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• In a heavy bottom pan place mango, red chilli powder and turmeric powder.
• Add ½ cup water and let the mango cook on medium heat.
• In a grinder add coconut, cumin seeds and green chillies, add little water and grind into a smooth paste.
• Add the ground paste and let this mixture cook for another 5-7 minutes.
• Now add the whisked yogurt and just cook for a few seconds, else the yogurt will curdle.
• Switch off the heat.
• Add salt.
• Prepare tempering ( Vaghar ) by heating oil in a small pan, then add mustard seeds, once they crackle add red chillies and curry leaves.
• Pour this temper on the ready mango curry.
• Mix well and serve with plain hot steamy rice or rotli.

Notes

Instead of mango, you can use pineapple for this recipe.

Nutrition

Calories: 119kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 1mg | Sodium: 8mg | Potassium: 248mg | Fiber: 3g | Sugar: 16g | Vitamin A: 1200IU | Vitamin C: 41mg | Calcium: 26mg | Iron: 1mg

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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