Mambazha Pulissery | Mango Puzhissery
Mambazha Pulissery is a yogurt based delicious & creamy dish made by cooking mangoes with grind coconut & spices and seasoned with curd. Mambazha Pulissery is one of the popular ingredient in Onam Sadhya and is savored by all for its taste. Mambazha Pulissery recipe is explained in this post with step by step pictures.
Servings3
Ingredients
- 1 cup or 2 small mangoes cubed / chopped
- 1 cup curd
- water as required
- salt to taste
TO GRIND TO A PASTE:
- 4 tablespoon coconut fresh & grated
- 1 green chilli chopped roughly
- 1/4 teaspoon jeera
- a pinch turmeric powder
- 1/2 teaspoon red chilli powder
TO TEMPER:
- 2 teaspoon coconut oil
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon fenugreek seeds
- 1 red chilli
- a small sprig curry leaves
Instructions
- 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 at least 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 Mambazha Pulissery with rice and any thoran of your choice.
Notes
- The consistency should be semi thick. The curry thickens with time, so switch off accordingly. You can adjust by adding little water.
- 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.
- The color of 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.
- Adding coconut oil gives nice flavour to the curry so don’t skip it.
Nutrition Facts
Mambazha Pulissery | Mango Puzhissery
Amount Per Serving (125 g)
Calories 158
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 6g38%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 11mg4%
Sodium 97mg4%
Potassium 347mg10%
Carbohydrates 20g7%
Fiber 3g13%
Sugar 16g18%
Protein 4g8%
Vitamin A 1178IU24%
Vitamin C 53mg64%
Calcium 115mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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