Kerala Special Mambazha Puliserry Recipe
Try this delicious Kerala Special Mambazha Puliserry Recipe, which is made from ripe mangoes simmered in a spicy coconut gravy. It makes a great curry for the summers when the mangoes are in full season.
Mambazha Puliserry is an unique and special dish of Kerala. This dish is specially prepared on the auspicious day of Onam. However, the best time to prepare this dish is when mangoes are in season. Whole ripe mangoes are cooked in a coconut- sour curd spicy gravy.
The pulissery has a burst of different flavours like sweet, sour, spicy and is a perfect accompaniment to hot rice, idiyappam and even dosa. Authentic pulissery uses small whole mangoes. You can however use sliced mangoes too. Try this recipe before the mangoes go out of season.
Serve Kerala Special Mambazha Puliserry with hot Steamed Rice and Elai Vadam for a delicious weekday meal.
If you like this recipe, you can also try other Mango recipes such as
20 M
30 M
50 M
6 Servings
Ingredients
- 4 Mango (Ripe)
- 2 Green Chillies , sliced lengthwise
- 1 cup Curd (Dahi / Yogurt) , whisked
- Salt , to taste For the ground masala paste
- 1 cup Fresh coconut , grated
- 1 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red Chilli powder For tempering
- 2 teaspoon Coconut Oil
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
- 2 Dry Red Chilli , cut into halves
- 1 sprig Curry leaves
How to make Kerala Special Mambazha Puliserry Recipe
To begin making the Kerala Special Mambazha Puliserry recipe, first heat a heavy bottomed pan with 2 cups of water.
Add the mangoes, green chillies and cook covered for 10 to 15 minutes over low flame. You can optionally squeeze out some pulp to make a gravy.
When the mangoes are simmering, prepare the masala paste by grinding coconut, cumin seeds, turmeric powder, chilli powder in a mixer jar using 1/4 cup of warm water to a smooth paste.
Once the mangoes are cooked, add the ground masala paste and cook the Mambazha Puliserry over low flame for 5 to 7 minutes in the same pan.
Now add the whisked curd and give the Mambazha Puliserry a brisk boil and turn off the heat. Check the salt and spices and adjust accordingly.
Heat a tadka pan with coconut oil over medium heat; add the mustard seeds, methi seeds and allow them to crackle. Add the dry red chillies and the curry leaves and stir fry for a few seconds.
Pour the tempering over the Mambazha Puliserry and transfer to a serving bowl and serve hot.
Serve Kerala Special Mambazha Puliserry with hot Steamed Rice and Elai Vadam for a delicious weekday meal.
