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mambazha pulissery or spiced yogurt mango sauce 1

Mambazha Pulissery | Spiced Yogurt Mango Curry

Creamy, sweet and tangy ripe mango curry made with yogurt, coconut, and aromatic spices. Perfect with rice!
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Course: Side Dishes
Cuisine: Indian
Prep Time: 12 minutes
Cook Time: 15 minutes
Author :Nish Kitchen
Servings 4

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

Calories: 131kcal | Carbohydrates: 5g | Protein: 1g | Fat: 13g | Saturated Fat: 10g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 84mg | Potassium: 85mg | Fiber: 3g | Sugar: 2g | Vitamin A: 80IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg