Mambazha Pulissery/Kerala Style Sweet and Sour Mango Curry

Name: Mambazha Pulissery/Kerala Style Sweet and Sour Mango Curry
Total time: 1500 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 3-4 Dussehri Mangoes peeled whole; 2-3 slit Green Chillies; 1 sprig Curry Leaves; 1 cup water; 1 cup beaten Curd (for adding later); 1/2 cup fresh Coconut; 2-3 cloves Garlic; 1/4 tsp Turmeric powder; 1 tsp Red Chilli powder; 1/2 tsp Cumin Seeds; 2 tbsp Coconut Oil; 1 small sliced Onion or; 7-8 Shallots; 1 sprig Curry Leaves; 1 tsp Black Mustard Seeds; 1/2 tsp Fenugreek Seeds; 2-3 Dry Red Chillies

ZMA @zesty5

#mm
#cookpadindia
#healthy
Mambazha Pulissery is a popular recipes from God's own Country. Traditionally it's made with small ripe Mango varieties known as Naatu Manga in Kerala. But I have made this using Dussehri Mangoes that were readily available at my place.
Like many other Kerala delicacies this one also uses Curd and freshly ground Coconut paste. It's part of the festival menu too. Be it Vishu or Onam, it is made and relished.

Mambazha means Mangoes and Pulissery means sour Curry. Some also call this as Moru Curry. Although the Coconut oil makes a big difference to the taste and it does add an element of robust flavours to this Curry. It can be very well made with any light flavoured oil. The sweetness from the Mangoes and the slight sour taste from the Curd makes it oh so delicious. You will love it every bit.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

20-25 minutes

5 servings

3-4Dussehri Mangoes peeled whole
2-3slit Green Chillies
1 sprig Curry Leaves
1 cup water
1 cupbeaten Curd (for adding later)
FOR THE PASTE -
1/2 cup fresh Coconut
2-3 cloves Garlic
1/4 tsp Turmeric powder
1 tsp Red Chilli powder
1/2 tsp Cumin Seeds
FOR THE TEMPERING -
2 tbsp Coconut Oil
1small sliced Onion or
7-8Shallots
1 sprig Curry Leaves
1 tsp Black Mustard Seeds
1/2 tsp Fenugreek Seeds
2-3 Dry Red Chillies

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Steps

20-25 minutes

1

Add one cup of water, slit green chillies, a handful of curry leaves along with whole or chopped mangoes. Peel the skin off the mangoes before adding. Cover and cook for 7-8 minutes or until it's done. If desired one can add half of the red chilli and turmeric powders to it.
2

While the mangoes are cooking, prepare the spice paste by grinding all the ingredients mentioned under it. Keep aside.
3

When the mangoes are soft and cooked, add the spice paste. Mix well and simmer for 2-3 minutes. When it starts to boil, switch off the flame. There is no need to bring it to a full rolling boil.
4

Beat the curd well and add it to the pot. Mix well and see that it doesn't curdle. There is no need of cooking it after adding the curd. But if you want, do it on a low heat for 5-6 minutes. In a tadka pan, prepare the tempering with the ingredients mentioned under it.
5

Pour it over the pulissery. Serve it hot right away at mealtimes. Enjoy!

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ZMA @zesty5

on July 07, 2024 15:41

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.