Mambazha pulissery or spiced yogurt mango curry. A legendary dish that flips everything you know about sweet mangoes in savory food upside down. Simmer ripe mangoes with earthy spices and jaggery, then blend fresh coconut, cumin and green chilies into a smooth paste before folding in tangy yogurt. The final splash of ghee tempered with mustard seeds, red chilies, and curry leaves adds another layer of flavor. Sweet, sour, spicy, and purely comforting!
Why I Love This Sweet And Tangy Curry
Mambazham literally translates to mango, and pulissery refers to curries that are built around mildly sour yogurt, coconut, and spices. Even though pulissery is prepared with a variety of fruits and vegetables, mango is unarguably one of the most popular versions. Seasonal mangoes finds its way into everything from chutneys and pickles to curries and desserts. This tangy curry sits somewhere beautifully in between, exhibiting the sweetness of a fruit dish and the savory side of a curry. And that unusual combo makes it so addictive.
Ripe mango is, obviously, the star of this recipe. Choose ripe, juicy and naturally sweet mangoes that are soft and fragrant, but not so mushy that it completely disappears into the gravy. Traditionally, very small, sweet and tangy locally grown mangoes are used in this recipe, however, large firm and ripe mangoes are the second option. For the yogurt based sauce, grind fresh coconut with cumin seeds and green chilies to create a richer fragrant paste. Honestly, this mixture simply cannot be replicated by adding coconut milk alone. The yogurt provides the tang that prevents the mango from becoming dessert-like. Once yogurt enters the pot, warm the curry slowly until it’s heated through and just beginning to steam. The tempering in ghee adds the finishing touch, and it contributes significantly to the flavor and aroma of the final dish.
Key Ingredients In Mambazha Pulissery
- Mangoes - Ripe, firm mangoes.
- Coconut - Makes the thick, delicious sauce.
- Spices - Turmeric and red chili powder, cumin seeds.
- Yogurt - The quintessential tangy element.
How To Make Mambazha Pulissery
Cook mangoes - Place mangoes in a pot with ground turmeric, red chili powder, salt and water. Cook the mangoes, then stir in jaggery and ghee.
Coconut paste - While the mangoes are cooking, blend together coconut, cumin seeds, and green chilies. Add this coconut paste to the curry, and whisk in the yogurt gently and on low heat so it doesn’t curdle.
Tempering - Heat a little ghee, and add mustard seeds and fenugreek seeds. Wait for them to crackle and pop, then add dried red chilies and fresh curry leaves. Pour that sizzling mixture over the curry.
Mambazha Pulissery | Spiced Yogurt Mango Curry
Ingredients
Coconut paste:
- ½ cup grated coconut
- ½ teaspoon cumin seeds
- ¼ teaspoon black peppercorns
- 2 green chilies, sliced
- Water
To cook mangoes:
- 2 cups diced ripe mangoes
- ½ teaspoon ground turmeric
- ½ teaspoon red chili powder
- 1 teaspoon jaggery powder (grated jaggery)
- 1 teaspoon ghee
- Water, to cook mangoes
- Salt to taste
Tempering:
- 1 tablespoon ghee
- ½ teaspoon mustard seeds
- ¼ teaspoon fenugreek seeds
- 2 dried red chilies
- 1 sprig curry leaves
To serve:
- Rice
Instructions
Make coconut paste:
- Place coconut, cumin seeds, black peppercorns, and green chilies in a food processor.
- Add a little water, and process to a smooth paste.
Cook mangoes:
- Place mangoes in a large frying pan over medium-high heat. Add turmeric, and red chili powder. Stir to combine.
- Season with salt. Add water to cover the mangoes.
- Cook, covered, for about 5 minutes or until the mangoes are tender.
- Add jaggery and ghee. Stir to combine.
- Simmer for another 2 minutes.
- Add coconut paste. Stir to combine. Simmer for about 2-3 minutes.
- Reduce heat to low. Stir in yogurt. Heat through.
Tempering:
- Heat ghee in a small frying pan.
- Add mustard seeds, fenugreek seeds, dried red chilies, and curry leaves.
- Saute, stirring, for about 30 seconds.
- Add tempering to the curry. Stir to combine.
- Serve with rice.
Notes
- How to serve - Serve with steamed rice, simple vegetable stir fry (thorn), pickle, and papadums. This curry is also served as a part of Kerala sadya.
- Mangoes - Traditionally, small whole mangoes are used in this recipe, however, you can make this dish with diced ripe mangoes as well. Also, don’t overcook mangoes.
- Yogurt - Don’t boil the mixture, and keep the heat low once the yogurt is added.
- Green chilies - The curry should have gentle heat, and use chilies to balance the sweetness of the mangoes.
- Make ahead - Make the curry a little ahead of time, and add the tempering before serving.
Nutrition
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