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Mambazha Pulissery


Sweet Mango Curry (Mambazha Pulissery)

  • Duration: 20 minutes
  • Serves: 4 people
  • Spice Level: Medium

Authenticity Slice

Sweet and juicy ‘Nattu’ mangoes are usually used in this recipe. Alternatively, Dussheri or Chausa, closest to the Nattu in taste, may also be used.

Trivia Tadka

This is Kerala’s favourite summer curry. Usually, the ripened fruit would be plucked off the trees from the Malaya home orchards and used directly to make the aromatic delicacy. Food historians say that this is one of the few purely indigenous dishes of Kerala—a region whose unique cuisine is a mix of local and foreign dishes adapted from traders visiting the region from places like Greece, the Arab countries and Europe. Over the years, the Mambazha Pulissery has become an important part of the menu for all grand feasts across the state.


  • Mango (ripe medium sized) (4)
  • Coconut (fresh), grated (2 cups)
  • MTR Haldi Turmeric Powder (1 tsp)
  • Green chillies (Hari mirch) (2)
  • Fenugreek seeds (Methidana), dry roasted and powdered (¼ tsp)
  • Cumin seeds (Jeera) (1 tsp)
  • Curd (Dahi), beaten (2 cups)
  • Red chillies(Lal mirch), slit (2)
  • Black mustard seeds (Rai) (1 tsp)
  • Coconut oil (3 tsp)
  • Curry leaves (Kadi patta) (5)
  • Salt (to taste)


  • Peel, deseed and chop the mangoes.
  • Squeeze out as much juice as you can from the mango slices using your hands.
  • In a mixer-grinder, grind together the grated coconut, haldi, jeera and hari mirch. Add some water, if required, to make a smooth paste.
  • Heat a teaspoon of oil in a pan on a low flame and add the ground paste to it.
  • Fry the paste for about 4 minutes on a low flame till it begins to give off a pleasing aroma of the spice mix.
  • Sprinkle the roasted methidana powder over it.
  • To this flavourful blend, add the dahi and salt and mix well.
  • Add the chopped mangoes and the fresh juice.
  • Let the mangoes simmer on a low flame, stirring continuously for about 5  minutes or till the fruit becomes soft and blends with the juice.
  • Turn off the flame and stir for another minute.
  • For seasoning, heat 2 teaspoons of oil in a pan. Add the rai and when it begins to splutter, add the lal mirch and kadipatta.
  • Pour the Mambazha Pulissery immediately and cover for at least 10 minutes to let the flavours seep in.
  • Allow it to cool and serve with hot steamed rice.

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