Pulissery Recipe | Mambazha Pulissery Recipe
Pulissery is a coconut, yogurt based popular Kerala dish made as a part of Onam Sadhya. Mambazha Pulissery is made by cooking mangoes in coconut yogurt based curry and tempered with spices. Learn to make Mambazha Pulissery with step by step pictures and video.
Servings3
Ingredients
- 1 big mango or 2 cups chopped mangoes
- ½ cup thick curd
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- water as required
- salt to taste
To grind :
- 4 tablespoon coconut
- 1 small green chilli
- ½ teaspoon jeera
To temper:
- 1 tablespoon coconut oil
- ½ teaspoon mustard seeds
- ¼ teaspoon fenugreek seeds
- 1 small red chilli
- a small sprig curry leaves
Instructions
- Add 4 tablespoon coconut, 1 green chili and ½ teaspoon cumin seeds.
- Add little water and grind it to a slightly coarse mixture.
- Beat the curd well and set aside.
- To a pan add 2 cups chopped mangoes along with ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, salt to taste and water till immersing level.
- Boil and cook for 5 minutes.
- Mangoes turn soft and water is absorbed.
- Add prepared coconut paste.
- Mix it well.
- Boil 5-7 minutes or until raw smell leaves. Switch off.
- Add ½ cup thick yogurt with ½ teaspoon jaggery. Add curd / yogurt only after switch off else there are chances it may curdle.
- Mix it well.
- Heat 1 tablespoon coconut oil - add ½ teaspoon mustard seeds let it splutter then add ¼ teaspoon fenugreek seeds, few curry leaves, 1 red chili. Give a quick saute and switch off.
- Add tempering to the curry.
- Mix it well.
- Mambazha Pulissery is ready!
Video
Notes
- The consistency would be semi thick. The curry thickens with time, so switch off accordingly. You can adjust by adding little water while serving time.
- The color of the pulissery 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 until soft that is all.
- 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 1 big neelam mango.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 flavor to the curry so don't skip it.
Nutrition Facts
Pulissery Recipe | Mambazha Pulissery Recipe
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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