Mambazha Pulissery is a simple Kerala curry made with ripe mangoes, yogurt, coconut, and a light tempering of spices. Sweet, tangy, and creamy, it’s a seasonal favourite that is delicious served with rice.
Growing up, Mambazha Pulissery was a must on our table during mango season! At home, we often called it Mambazha Mor Kuttan—the same dish, just different names across Kerala. This South Indian ripe mango curry strikes the perfect balance of sweet, sour, and mildly spiced in every bite.
Served over steamed white rice with Kerala banana chips or puli inji, this combination is pure comfort on a plate. It was a dish we enjoyed both during the week and on festive occasions like Vishu and Onam.
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💛What Makes Palakkad Cuisine Special?
Palakkad cuisine comes from the Palakkad region, which beautifully reflects the cultural and culinary overlap between Kerala and Tamil Nadu. It is especially well known in Palakkad Iyer and Brahmin households.
This cuisine highlights wholesome, seasonal ingredients and uses very few powdered spices—mainly turmeric, red chilli powder, and hing (asafoetida). Dishes are light on the stomach, and the tempering is always done in coconut oil, giving them a signature aroma.
Another charming aspect is the cooking style—most home cooks don’t measure, but eyeball the ingredients, guided by experience, aroma, and taste.
Popular dishes from Palakkad cuisine include Keerai Molagootal, Avial, and Mor Kuttan.
👩🏻🍳Sandhya’s Expert Tips
- This Mango Pulissery has a semi-thick consistency that thickens further as it cools.
- Use fresh coconut to make the ground coconut paste—avoid desiccated coconut.
- Stick to coconut oil for authentic Kerala flavors.
- Always choose a ripe mango that’s firm but not too mushy; the mangoes determine the color and sweetness of the Pulissery.
- For a slightly tangy gravy, I use Tesco yogurt in the UK—it has the right sourness. If using homemade yogurt, choose day-old yogurt.
- Never skip the tempering with methi seeds (mendyam) and curry leaves in coconut oil; it adds a beautiful layer of flavor.
- Add jaggery (vellam) only if the mango isn’t sweet enough.
- Use thick yogurt (curd), not thin, for the right texture.
🍽How to Serve Mambazha Pulissery
- Serve warm with steamed rice for a classic Kerala-style meal.
- It pairs well with green beans thoran (stir-fried vegetables), papadam or applam, or simple pickle like puli inji on the side.
🧂How to Store Mambazha Pulissery
If you’ve got some leftover pulissery, just let it cool down first. Then pop it into an airtight container and keep it in the fridge. It will stay good for a day or two.
When you’re ready to eat, warm it gently on the stove. Keep the heat low and don’t let it boil, otherwise the yogurt might split.
❓Recipe FAQ's
Any Ripe, juicy mangoes work best. Make sure the variety of mangoes are less fibrous . You can chop them or add small whole mangoes for extra flavour.
You can, but the authentic Kerala flavour comes from coconut oil, so it’s best to stick with that.
Yes up to 2 days. Keep it refrigerated and gently reheat without boiling, or the yogurt may split.
It’s both! The ripe mango adds sweetness, while the yogurt and spices bring a lovely tangy, savoury balance.
More Easy Kerala Recipes
Ingredients
- 2 ripe mangoes – peeled and chopped into 1-inch pieces (about 275g)
- 1 cup yogurt
- ½ cup water
- ½ teaspoon turmeric powder
- 1 – 1¼ cup water
- Salt – to taste
- ½ cup chayote or white pumpkin – chopped into 1-inch pieces (optional)
To grind:
- ½ cup coconut – grated
- 1 green chilli – chopped
- 1 teaspoon cumin seeds jeera
- 2-3 tablespoon water or yogurt
To temper:
- 1 tablespoon coconut oil
- ½ teaspoon mustard seeds
- 1 teaspoon fenugreek seeds methi / mendhyam
- 1 dried red chilli
- 10-12 curry leaves
Instructions
- In a saucepan, add the chopped mangoes, ½ cup water, and turmeric powder. Bring to a boil, then simmer for 4–5 minutes until the mangoes are tender. (If using chow chow or pumpkin, add it at this stage.)
- While the mangoes cook, grind together the grated coconut, green chilli, and cumin with 2–3 tablespoons water or yogurt into a smooth paste.
- Add this coconut paste to the cooked mango mixture. Stir well and simmer over medium heat for 2–3 minutes, just until it begins to bubble.
- Whisk the yogurt until smooth, then add it to the curry. Mix immediately. Heat gently over low flame for about a minute to two, until you see froth forming at the edges. Do not let it boil, or the yogurt may curdle. Turn off the heat.
- For the tempering: heat coconut oil in a small pan. Add mustard seeds and let them splutter. Add fenugreek seeds, dried red chilli, and curry leaves. Once fragrant, pour the tempering over the pulissery. Mix well.
- Serve hot with steamed rice.
Notes
Sandhya's Top Tips
- Taste the mangoes before cooking. If they aren’t sweet enough, add 1 teaspoon jaggery (vellam).
- Stick to coconut oil for authentic Kerala flavors.
- Always whisk the yogurt before adding, for a smooth texture.
- If you make the same dish with raw green mango, it is called Mangai Kootan.
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