Mambazha Pulissery | Kerala-Style Sweet and Sour Mango Curry

Mambazha Pulissery – A traditional Kerala-style sweet and sour curry prepared with ripe mangoes simmered in the coconut yogurt sauce! Learn how to make this mambazha pulissery with detailed step-wise pictures.

Mambazha pulissery is one of the popular pulissery recipes from God’s own country, Kerala. It’s a part of the festive menu, be it Vishu(New Year) or Onam. Mambazham means mango, and pulissery means sour curry. Some call this moru curry too. (I am yet to share my version of it) 

We love this mango pulissery, and it is one of the staples during the mango season. The tempering with coconut oil adds that unique and distinct flavor to this recipe.

While you can prepare pulissery with pineapple, gourds, and tubers, this mambazha puliserry is our absolute favorite. The sweetness from the mangoes and the slight sourness from the yogurt and mild spices make this curry oh-so-delicious. 

Which mango variety to use for pulissery?

Traditional recipes call for the small ripe mango varieties popularly known as naatu manga in Kerala. I know it’s hard to source the traditional mangoes here in the US. So I have always made this with the ataulfo mango variety. (PS – Most of my mango recipes are with this mango variety)

You can use the local variety that is available in your area. If the mangoes are super sweet, try using sour curd/yogurt or add more spice to balance out the sweetness.

Like many other Kerala delicacies, this mambazha pulissery also uses yogurt and freshly ground coconut paste for the base gravy. 

Full-fat yogurt or low-fat yogurt for pulissery?

While full-fat yogurt yields creamy and delicious curry, I have always made this pulissery with reduced-fat yogurt or low-fat yogurt, and it comes well. But I have never tested this recipe with nonfat yogurt or plant-based yogurt.

For this recipe, I went with my slightly sour homemade yogurt. I whisked it roughly with a hand churner (thayir mathu, as we say in Tamil) and added it to the curry. But if you are using store-bought yogurt, make sure you blend it thoroughly using a mixer jar and add it to the pulissery. 

Also, after the curry simmers, I turn off the heat and then add the yogurt and mix it right away. 

Coconut paste for the pulissery

We need to grind coconut and cumin seeds for the spice paste, but I include the red chili powder and turmeric powder while preparing the coconut paste. Alternatively, you can add it along with the mangoes too. 

This recipe is a no-onion, no-garlic style pulissery. But you can include shallots while making this coconut paste for added flavor. 

I adapted this recipe from the pachakam website but adjusted the proportion and went with my way of making it. So, without further ado, let me share how to make this curry.

How to make mambazha pulissery

• Add one cup of water, chopped mangoes, and slit green chili into a saucepan or kadai. Cook this mango mix over medium heat until the mangoes are soft and tender. It usually takes about 5 to 7 minutes.

• While the mangoes are cooking, prepare the spice paste. Grind the ingredients given under “To grind” by adding 2 to 3 tbsps of water and set aside.

• When the mangoes are soft and tender, add the ground paste and salt.

• Mix well. Simmer this over medium-low heat (2 to 3 minutes), and when it starts to boil, turn off the heat—no need to bring it to a full rolling boil. 

• Beat/whisk the yogurt (refer notes) and add it to the pulissery. Mix immediately and make sure the yogurt doesn’t curdle. 

• In a separate tadka pan, heat the coconut oil and add the mustard seeds, fenugreek seeds, red chilies broken into pieces, and curry leaves. As they start to splutter, add it to the pulissery mix.

• That’s it. Yummy pulissery is ready. Serve hot with rice.

Recipe Notes

• Instead of adding red chili powder and turmeric powder while making the ground paste with coconut, you can add them while cooking the mangoes in the first step.
• Adjust the salt and spice according to your preference.
• Tempering in coconut oil gives an authentic and unique flavor, but you can also opt for regular cooking oil.
• You can add one or two shallots while preparing the spice paste.
• You don’t need to cook again after adding the yogurt. If needed, simmer for 40 to 60 seconds over low heat. 
• If you are using store-bought, make sure you blend it smooth before adding it to the curry. I used homemade yogurt, and it was not creamy like the store-bought one. I used a hand churner and whisked it roughly. Further, when mixed with the curry, it blended well. 

Explore other vegetarian Kerala delicacies from the blog archives

PS:  If you try this mambazha pulissery recipe, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it asap. Also, make sure to follow me on my Pinterest, Instagram or join my Facebook group for more healthy and delicious ideas!

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5 from 2 votes

Mambazha Pulissery | Kerala-Style Sweet and Sour Mango Curry

Mambazha Pulissery – A traditional Kerala-style sweet and sour curry prepared with ripe mangoes simmered in the coconut yogurt sauce!

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Entree

Cuisine: Kerala Cuisine, South Indian

Servings: 4

Calories: 209kcal

Author: Srividhya G

Equipment

• Saucepan or kadai
• Mixer jar or coffee grinder

Ingredients

• ▢ 2 ripe mangoes peeled, seeded, and chopped roughly into big chunks. (After chopping, it was approx 300 grams).
• ▢ 1 green chili slit into two
• ▢ 1 cup yogurt refer notes
• ▢ 1.25 cups water divided

To Grind:

• ▢ ½ cup grated coconut
• ▢ 1 tsp cumin seeds
• ▢ 1 tsp red chili powder
• ▢ ½ tsp turmeric powder

To Temper:

• ▢ 2 tsp coconut oil
• ▢ ½ tsp mustard seeds
• ▢ 2 dried red chilies broken into small pieces
• ▢ 1 tsp fenugreek seeds
• ▢ 5 curry leaves

Instructions

• Add one cup of water, chopped mangoes, and slit green chili into a saucepan or kadai. Cook this mango mix over medium heat until the mangoes are soft and tender. It usually takes about 5 to 7 minutes.
  
• While the mangoes are cooking, prepare the spice paste. Grind the ingredients given under “To grind” by adding 2 to 3 tbsps of water and set aside.
  
• When the mangoes are soft and tender, add the ground paste and salt.
  
• Mix well. Simmer this over medium-low heat (2 to 3 minutes), and when it starts to boil, turn off the heat—no need to bring it to a full rolling boil.
  
• Beat/whisk the yogurt (refer notes) and add it to the pulissery. Mix immediately and make sure the yogurt doesn’t curdle.
  
• In a separate tadka pan, heat the coconut oil and add the mustard seeds, fenugreek seeds, red chilies broken into pieces, and curry leaves. As they start to splutter, add it to the pulissery mix.
  
• That’s it. Yummy pulissery is ready. Serve hot with rice.
  

Notes

• Instead of adding red chili powder and turmeric powder while making the ground paste with coconut, you can add them while cooking the mangoes in the first step.
• Adjust the salt and spice according to your preference.
• Tempering in coconut oil gives an authentic and unique flavor, but you can also opt for regular cooking oil.
• You can add one or two shallots while preparing the spice paste.
• You don’t need to cook again after adding the yogurt. If needed, simmer for 40 to 60 seconds over low heat. 
• If you are using store-bought, make sure you blend it smooth before adding it to the curry. I used homemade yogurt, and it was not creamy like the store-bought one. I used a hand churner and whisked it roughly. Further, when mixed with the curry, it blended well. 

Nutrition

Calories: 209kcal | Carbohydrates: 25g | Protein: 5g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 86mg | Potassium: 434mg | Fiber: 5g | Sugar: 19g | Vitamin A: 1597IU | Vitamin C: 97mg | Calcium: 108mg | Iron: 2mg

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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Update Notes: Earlier posted in 2016, now updated with new pics and recipe card with all the details.