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    Home » Festivals » Onam » Mambazha Pulissery | Kerala-Style Sweet and Sour Mango Curry

    Mambazha Pulissery | Kerala-Style Sweet and Sour Mango Curry

    Posted on June 4, 2021 · Last Updated on June 4, 2021 · By Srividhya G · 20 Comments

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    mambazha pulissery served in claypot with a spoon inside with text overlay for pinterest

    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.

    overhead shot of mango pulissery served in clay pot

    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. 

    mambazha pulissery served in claypot with a spoon inside

    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.
    cooking the mangoes with green chili for the curry
    • 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.
    ground coconut paste
    • When the mangoes are soft and tender, add the ground paste and salt.
    adding the ground paste to the curry
    • 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. 
    adding sauce simmering
    • Beat/whisk the yogurt (refer notes) and add it to the pulissery. Mix immediately and make sure the yogurt doesn’t curdle. 
    adding yogurt to the pulissery
    • 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.
    tempering for the pulissery
    • That’s it. Yummy pulissery is ready. Serve hot with rice.
    kerala style mambazha pulissery served in clay pot with a ladle on the side and few dried red chilies and curry leaves on the side

    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

    • Instant Pot Kerala Parippu Curry - Closeup on One of the Bowls with Chili Pepper on the Side
      Instant Pot Kerala Parippu Curry
    • square image of ulli theeyal served in a white bowl on a white plate
      Ulli Theeyal | Kerala Style Shallots Curry
    • Kerala Style Rasam | Instant Rasam without Rasam Powder
    • square image of beets kichadi
      Beetroot Kichadi | Onam Sadya Recipe

    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!

    📖 Recipe

    square image of mango curry served in clay pot
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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.
      cooking the mangoes with green chili for the curry
    • 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.
      ground coconut paste
    • When the mangoes are soft and tender, add the ground paste and salt.
      adding the ground paste to the curry
    • 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.
      adding sauce simmering
    • Beat/whisk the yogurt (refer notes) and add it to the pulissery. Mix immediately and make sure the yogurt doesn’t curdle.
      adding yogurt to the pulissery
    • 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.
      tempering for the pulissery
    • That’s it. Yummy pulissery is ready. Serve hot with rice.
      square image of mango curry served in clay pot

    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.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel

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

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    Filed Under: Festivals, Gravy, Onam Tagged With: how to prepare mango puliserry, kerala delicacy, Kerala Recipes, Kerala Special, mambazha puliseri, mambazha puliserry, mambazham puliserry, mango puliserry, onam sadya recipes, Onam Sadya special, Onam special, sweet and sour mango curry, under 30 minutes

    Reader Interactions

    Comments

    1. Padmakshi says

      May 17, 2024 at 9:18 pm

      I learnt from my cook. She grinds coconut etc with curd/buttermilk… Instead of water…
      It’s awesome….
      P

      Reply
      • Srividhya G says

        May 31, 2024 at 8:23 am

        oh ok, definitely will try it that way. Thanks for sharing.

        Reply
    2. Sharvari(Mumbai to Melbourne) says

      July 11, 2016 at 6:29 am

      Yummy similar to what we make in goa n cuisine
      With raw mango… Must try this recipe
      http://www.mumbaitomelbourne.com/food-and-health-blog-posts/dhaniya-chicken-cilantro-chicken

      Reply
      • Srividhya G says

        July 11, 2016 at 11:11 am

        oh wow.. Raw mango curry sounds interesting. Thanks Sharvari

        Reply
    3. Veg Indian Cooking says

      July 08, 2016 at 1:22 am

      WOW! Love the color of the curry . Looks so delicious dear! Will going to try this curry very soon. Super tempting share dear Vidhya. ??

      Reply
      • Srividhya G says

        July 08, 2016 at 8:57 am

        Thankoooo Deepa

        Reply
    4. gayathri says

      July 08, 2016 at 1:06 am

      yummy curry. tempting.

      Reply
      • Srividhya G says

        July 08, 2016 at 8:56 am

        Thanks Gayathri.

        Reply
    5. CHCooks says

      July 08, 2016 at 12:59 am

      Looks super yumm! :)

      Reply
      • Srividhya G says

        July 08, 2016 at 8:52 am

        Thanks :-)

        Reply
    6. Anu - My Ginger Garlic Kitchen says

      July 07, 2016 at 12:02 pm

      This sweet and sour mango curry sounds like mango kadhi. Loving all the awesome flavors here, and that coconut addition is just too good.

      Reply
      • Srividhya G says

        July 07, 2016 at 5:20 pm

        Yup.. pretty much like kadhi but with coconut.. Mango kadhi sounds yumm.. should give it a try. Thanks a lot Anu

        Reply
    7. amrita says

      July 07, 2016 at 3:30 am

      love the combination sweet and sour…

      Reply
      • Srividhya G says

        July 07, 2016 at 5:16 pm

        Thanks Amrita…

        Reply
    8. Anu Yalo says

      July 07, 2016 at 12:39 am

      Hmm..that’s a Kerala special and good share in this season of mangoes

      Reply
      • Srividhya G says

        July 07, 2016 at 5:13 pm

        Thanks a lot Anu :-)

        Reply
    9. kushigalu says

      July 06, 2016 at 5:59 pm

      I love sweet and sour combo. This looks so delicious :-)

      Reply
      • Srividhya G says

        July 06, 2016 at 9:58 pm

        Thanks a lot Kushi.

        Reply
      • Cathy Day says

        March 12, 2024 at 2:12 am

        Can you make this a day ahead of time?

        Reply
        • Srividhya G says

          March 17, 2024 at 12:39 pm

          oh yeah absolutely

          Reply
    5 from 2 votes (2 ratings without comment)

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