Monday, May 4, 2015

Mambazha Pulissery Recipe / Kerala Moru Curry Recipe

Mambazha Puliserry Recipe
Mambazha Pulissery is very popular among the pulissery recipes as pulissery can be made with a variety of veggies / fruits like pineapple, yam, vazhakka etc.Pulissery being a traditional kerala side dish served in Onam Sadya, I was waiting for this year's mango season to try this mambazha puliserry, finally tried it today.As I have already tried pachadi with pineapple I wanted to try the traditional Puliserry made with mangoes - Mambazha Pulissery.

Traditionally small full mangoes are added to the curry removing the skin, but I prefer adding chunky pieces so that its easy to serve and eat.

Mambazha Puliserry Recipe

Mambazha Puliserry Recipe

Preparation Time:10 minutes | Cooking Time : 10 mins | Serves2
Recipe Category: Sidedish | Recipe Cuisine: Kerala

Mango - 2 small(1 cup chopped)
Thick Curd - 1 cup
Water - as required to cook
Salt - to taste

To grind to a paste:

Fresh Grated Coconut - 4 tbsp
Green Chilli - 1 chopped roughly
Jeera - 1/4 tsp
Turmeric powder - a pinch
Red Chilli powder - 1/2 tsp

To temper:

Coconut Oil -2 tsp
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Red Chilli - 1
Curry Leaves - a small sprig


  1. Grind together the ingredients listed under 'to grind' with little water to a semi fine paste,Set aside.Peel off the skin of mangoes and chop them into medium sized pieces.Take a pan add chopped mangoes along with 1/4 cup water and salt.
    How to make Mambazha Puliserry - Step1
  2. Let the mangoes turn soft but make sure its not mushy, now add coconut paste, sprinkle little water and cook in low flame for atleast 3-5mins until raw smell of coconut mixture leaves, add required salt.Meanwhile whisk the curd without adding water and keep it ready.
    How to make Mambazha Puliserry - Step2
  3. Add curd little by little and keep stirring to avoid curdling.Keep in low flame and mix well until the mangoes nicely blends along with curd.In a tadka pan add the ingredients listed under 'to temper', let it splutter.How to make Mambazha Puliserry - Step3
  4. Add this tadka to the curry and give a quick stir and switch off.How to make Mambazha Puliserry - Step4
Serve with rice and any thoran of your choice.
Mambazha Puliserry Recipe

My Notes:

  • The consitency whould be semi thick.The curry thickens with time, so switch off accordingly.You can adjust by adding little water.
  • The color of moru curry depends on the variety of mango you use, the one I chose was deep yellow.
  • Few smaller mangoes pieces may get mushy which will blend with the curry and thicken it, so add water and curd accordingly.
  • Don't let the mango pieces turn mushy.It should be cooked to soft.
  • Beating the curd is a must before adding to the curry.If you are scared about curdling switch off cool down a bit then add curd and add the tempering.
  • I used 2 neelam mangoes.Choose ripe mangoes but the pieces should hold its shape, don't choose mangoes that are too ripe and mushy.
  • Adding coconut oil gives  nice flavour to the curry so don't skip it.
Mambazha Puliserry Recipe

Written by: SHARMILEE J


  1. Looks good...I made it last week! 😊

  2. Awesome, love it any time. Prepared this a couple of days back. Yours look tasty and tempting.


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