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

Preparation Time:10 minutes | Cooking Time : 10 mins | Serves: 2
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

Method:

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.
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.
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.
Add this tadka to the curry and give a quick stir and switch off.

Serve with rice and any thoran of your choice.

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.

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