Mambazha Pulissery ~ Sweet and Sour Mango Curry

Mambazha Pulisseri / Mambazha Pulissery is a sweet and sour curry with ripe mangoes and yogurt. It will play with your taste buds and you are gonna love it. It is a very common dish served in a Kerala Sadya (a feast)!

This sweet and sour mango curry called Mambazha Pulissery ( Mambazham is ripe mango ) is one of my favorites from the time I remember having a favorite food something. I think it is the sweetness in it that appealed to me. Also, the mangoes. How can anyone not love mangoes! Growing up, my brother and I would fight over who gets those pieces of mangoes from the curry and who would mostly get only sauce. It did not matter how many mangoes Amma put in the curry, it was always never enough.

The sweetness comes from the mango (and the tiny bit of jaggery we added, because all mangoes are not equally sweet, however ripe they are) and the sourness from the yogurt. Add to that a little bit of heat and earthiness from the chillies and the cumin, it surely is heavenly!

The best part about this Mambazha Pulissery is that it does not take a whole lot of time to make it as mangoes cook pretty quickly, so you can have it ready on the side while your rice or any other side is cooking. Try this Sweet and Sour Mango Curry and I can assure you that you will not be disappointed.

Mambazha Pulissery / Sweet and Sour Mango Curry – The Recipe

Ingredients:

• Ripe Mangoes – 2, cut into medium size (2 – 3 inch) pieces with the skin intact
• 1 tbsp Jaggery (Optional) or you can use sugar
• 1/2 tsp turmeric powder
• 1/2 tsp cayenne / red chilli powder
• salt, to taste

To grind to a fine paste:

• 1/2 cup grated coconut (you can use fresh grated coconut or frozen grated coconut)
• 1/2 cup yogurt, whole milk preferred
• 2 dried red chillies
• 1/2 tsp cumin seeds

For seasoning:

• 1 tbsp coconut oil
• 1/2 tsp black mustard seeds
• a sprig of curry leaves
• 1 dried red chilli

Method:

Cook the mangoes in about 1/2 cup of water along with the turmeric powder, cayenne, jaggery and salt. Meanwhile, grind the coconut, yogurt, chillies and cumin seeds to a fine paste, in a food processor.

Once the mangoes are soft, add the ground coconut paste to it. Keep the heat low or else the yogurt will curdle. Check for salt and switch off the heat.

Heat the 1 tbsp oil in a small sauce pan and add the mustard seeds to it. Once they splutter, add the curry leaves and the red chilli. Pour this over the mango curry and serve hot with rice.

Mambazha Pulissery ~ Sweet and Sour Mango Curry

Mambazha Pulisseri / Mambazha Pulissery is a sweet and sour curry with ripe mangoes and yogurt. It will play with your taste buds and you are gonna love it. It is a very common dish served in a Kerala Sadya (a feast)!

5 from 1 vote

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Cuisine: India - Kerala

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Author: Manju

Ingredients

• Ripe Mangoes – 2 cut into medium size (2 – 3 inch) pieces with the skin intact
• 1 tbsp Jaggery Optional or you can use sugar
• 1/2 tsp turmeric powder
• 1/2 tsp cayenne / red chilli powder
• salt to taste
• To grind to a fine paste:
• 1/2 cup grated coconut you can use fresh grated coconut or frozen grated coconut
• 1/2 cup yogurt whole milk preferred
• 2 dried red chillies
• 1/2 tsp cumin seeds
• For seasoning:
• 1 tbsp coconut oil
• 1/2 tsp black mustard seeds
• a sprig of curry leaves
• 1 dried red chilli

Instructions

• Cook the mangoes in about 1/2 cup of water along with the turmeric powder, cayenne, jaggery and salt. Meanwhile, grind the coconut, yogurt, chillies and cumin seeds to a fine paste, in a food processor.
• Once the mangoes are soft, add the ground coconut paste to it. Keep the heat low or else the yogurt will curdle. Check for salt and switch off the heat.
• Heat the 1 tbsp oil in a small sauce pan and add the mustard seeds to it. Once they splutter, add the curry leaves and the red chilli. Pour this over the mango curry and serve hot with rice.

Notes

If using frozen coconut, microwave it for 30 secs to warm it up a little before you grind it. This will ensure that the fat is not very separated from the coconut flesh and does not form a separate fatty layer while grinding.

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