Here is the step by step mambazha pulissery recipe in Kerala style.
Almost everyone is fond of mangoes, be it a mango pickle, mango lassi, mango curry, mango chutney, mango jam, mango juice, mango milkshake, mango kesari, mango cake, ripe mango or even raw mangoes.
My maternal ancestral house has lots of mango trees of different varieties. All of the trees stand in the backyard, beckoning us to join them in their shade and enjoy the lovely fruits.
I am a king size lover of this ‘King of Fruits’. I always feel super nostalgic whenever I think of mangoes as it takes me right back to my childhood.
Whenever I smell these fruit, I remember the lovely days spent with my sisters and cousins, a time devoid of any tensions. During vacations at my maternal ancestral home, we used to spend most of the times around a particular big fat mango tree.
We divided the time by indulging in either by climbing the mango tree, playing hide and seek, play pretend cooking using coconut shells under the tree, throwing the stones at the mangoes, singing back to cuckoos, sleeping under the tree, enjoying the rope tree swing during onam etc etc…….
I am sure many of you will be holding on to special memories like these. So today I was feeling a bit nostalgic and so decided to make a mango dish – Mambazha Pulissery.
Health benefits of mangoes:
There is a reason why mangoes are called the king of fruits. It abounds in health benefits for your body. The reasons why mangoes are good for you are listed below-
- Rich in vitamin A – Mangoes contain vitamin A and that is important for you to keep your eyes healthy.
- Helps to cool your body – You know why aam panna is favored during summers? This lovely drink made from raw mangoes can actually prevent your body from heating up.
- Good for the digestive system – The fibres and enzymes in mango is beneficial for your digestive system.
- Rich in anti-oxidants – Anti-oxidants helps in keeping your skin flawless and slows down the ageing process.
- Lowers the cholesterol levels – Mangoes are yummy and they can help in reducing the LDL.
Mambazha pulissery recipe:
For those of you who don’t know about this lip smacking delicacy – mambazha pulissery is a must for keralites during the summers and festivals. If you are wondering what the name means, I will tell you. ‘Mambazham’ means ‘mango’ and ‘pulissery’ means a ‘curd based gravy’, so it is a curd based dish with mangoes.
This is a super delicious and easy to cook dish. But the best part is the fact that it is a kid friendly recipe. It has always been a big hit with my little one. It has yet another bonus- it doesn’t involve you sweating it out in the kitchen.
The sweet, tangy and mild spicy flavor of this is sure to be liked by everyone.
Step by step mambazha pulissery recipe:
Now let us take a look at the mambazha pulissery recipe kerala style.
Take two ripe mangoes and wash it. Peel the skin of the mangoes and chop them into small pieces. Keep the seed also. In a pan, add ¾ cup water, chopped mangoes and the seeds. Bring it to boil and to this add a little turmeric powder, red chilli powder and salt.
In the meanwhile, take half a cup of freshly grated coconut in a mixie jar, add one or two green chillies (according to your spice level) and half a teaspoon of cumin seeds. Grind it by adding enough water to make it into a really fine paste.
Add this paste to the boiling mangoes and mix well. Don’t overcook the mangoes. Add a small piece of jaggery also. When it starts boiling switch off the flame.
Take half cup of curd and beat it nicely with little salt. Add this to the above mixture. In a small pan, heat a teaspoon of coconut oil and splutter the seasonings (mustard seeds, powdered fenugreek seeds, curry leaves, red chilli) and add this to the mixture. Soon after adding the seasonings, add a teaspoon of coconut oil and cover the curry with a lid for few minutes and allow it to cool.
Your mango curry is ready and you can serve it with plain rice.
- Ripe mangoes -2
- Fresh grated coconut -1/2 cup
- Yoghurt - ½ cup
- Green chilli – 1 or 2
- Cumin seeds - ½ teaspoon
- Turmeric powder -1/4 teaspoon
- Red chilli powder -1/4 teaspoon
- Mustard seeds - ½ teaspoon
- Powdered fenugreek seeds -1/2 teaspoon
- Red chilli - 1
- Curry leaves - few
- Jaggery - a small piece
- Salt - to taste
- coconut oil - 2 teaspoon
- Peel the skin of mangoes and chop them into small chunks. Do not throw away the seeds.
- In a mixie jar, add the coconut, cumin seeds, green chilli and grind to a fine paste.
- In a pan, add about ¾ cup of water and add the chopped mangoes along with the seeds. Add salt, turmeric powder and chilli powder. Let it boil.
- When it starts boiling, add the ground paste of coconut, jaggery and mix well.
- When it boils, switch off the flame.
- Now add the beaten yoghurt and stir well and check for salt.
- In another small pan, heat oil, add the mustard seeds, powdered fenugreek seeds, curry leaves, red chilli. Once it splutters, add this to the gravy.
- Finally, pour a teaspoon of coconut oil and close it with a lid for 5 minutes.
- Allow it to cool and serve with rice.
- Don’t use mangoes that are too mushy (over ripe), the same applies to raw mangoes.
- Don’t overcook the mangoes.
- You can avoid the jaggery if you want.
- If you aren’t a big fan of the coconut oil, you can opt out of adding it at the end. (But mind you, the authenticity is in the oil.)
You can also check out these tasty recipes.
- Pineapple pachadi recipe
- Easy to make hakka noodles recipe for the Chinese food lovers
- Instant milk peda recipe
This mango/ mambazha curry will be a delightful addition to your summer dishes. Having said that, it doesn’t mean that you can have it only during summers!
Do try out this mambazha pulissery recipe and let me know how you and your family enjoyed this! Hope your little one enjoyed it as much as mine did.
If you stumble at any stage of preparation or have any doubts regarding the recipe, feel free to ask, I will help you out.
So what are you waiting for? Grab some yummy mangoes and try this recipe out, now!