• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Cooking Curries logo

  • Home
  • About
    • Work with me
  • Recipe Index
  • Contact
Home » Recipes » Diet » Gluten Free » Mambazha Pulissery ~ Sweet and Sour Mango Curry

Mambazha Pulissery ~ Sweet and Sour Mango Curry

Published: Feb 17, 2016 · Modified: Apr 5, 2018 by Manju · This post may contain affiliate links · 11 Comments

32shares
  • Share 1
  • Tweet
  • Yummly
  • Flipboard
  • Mix
Jump to Recipe Print Recipe

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)!

Mambazha Pulisseri - Mambazha Pulissery - Ripe Mangoes in a Lightly Spiced Coconut Yogurt Sauce - Gluten Free, Vegan, Vegetarian, Indian Food - Cooking Curries

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 Pulisseri - Mambazha Pulissery - Ripe Mangoes in a Lightly Spiced Coconut Yogurt Sauce - Gluten Free, Vegan, Vegetarian, Indian Food - Cooking Curries (2)

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
  • ½ tsp turmeric powder
  • ½ tsp cayenne / red chilli powder
  • salt, to taste

To grind to a fine paste:

  • ½ cup grated coconut (you can use fresh grated coconut or frozen grated coconut)
  • ½ cup yogurt, whole milk preferred
  • 2 dried red chillies
  • ½ tsp cumin seeds

For seasoning:

  • 1 tbsp coconut oil
  • ½ tsp black mustard seeds
  • a sprig of curry leaves
  • 1 dried red chilli

Method:

Cook the mangoes in about ½ 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
Print Pin Rate
Cuisine: India - Kerala
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Author: Manju
[recipe_key]

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
  • ½ tsp turmeric powder
  • ½ tsp cayenne / red chilli powder
  • salt to taste
  • To grind to a fine paste:
  • ½ cup grated coconut you can use fresh grated coconut or frozen grated coconut
  • ½ cup yogurt whole milk preferred
  • 2 dried red chillies
  • ½ tsp cumin seeds
  • For seasoning:
  • 1 tbsp coconut oil
  • ½ tsp black mustard seeds
  • a sprig of curry leaves
  • 1 dried red chilli

Instructions

  • Cook the mangoes in about ½ 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.
Tried this recipe?Mention @Cookingcurries or tag #cookingcurries on social media. We would love to take a look and share!

 

Mambazha Pulisseri - Mambazha Pulissery - Ripe Mangoes in a Lightly Spiced Coconut Yogurt Sauce - Gluten Free, Vegan, Vegetarian, Indian Food - Cooking Curries

32shares
  • Share 1
  • Tweet
  • Yummly
  • Flipboard
  • Mix
Previous Post: « Chicken Pulao / Chicken Pulav | Gluten Free Indian
Next Post: Potato Leek Frittata »

Reader Interactions

Comments

  1. Sarah says

    February 17, 2016 at 5:02 pm

    5 stars
    What an interesting and beautiful dish! I’ve never tried this combination of flavors but am completely intrigued! Thanks so much for sharing…I can’t wait to try! 🙂

    Reply
    • Manju says

      February 17, 2016 at 5:11 pm

      Thank you Sarah!

      Reply
  2. Renee says

    February 17, 2016 at 5:07 pm

    The color in this dish is beautiful. When you say to grind to a fine paste, are you referring to a food processor?

    Reply
    • Manju says

      February 17, 2016 at 5:09 pm

      Yes I am. Grind in the food processor. Maybe I should make that clear in the instructions. Thank you!

      Reply
  3. Sam | Ahead of Thyme says

    February 17, 2016 at 5:46 pm

    I have never tried mango curry but this looks delicious! Thanks for the recipe 🙂

    Reply
    • Manju says

      February 18, 2016 at 7:19 pm

      Thank you Sam!

      Reply
  4. Rebecca says

    February 17, 2016 at 6:45 pm

    Mango curry? Now this I have to try!

    Reply
    • Manju says

      February 18, 2016 at 7:20 pm

      Do let me know if you try it. im sure you’ll love it if you love mangoes!

      Reply
  5. Taylor Thurston says

    February 18, 2016 at 10:45 am

    Sweet curries speak to my soul! I’ve never thought of trying one with mango, and I’m kicking myself for it. Genius! I can’t wait to try!

    Reply
    • Manju says

      February 18, 2016 at 7:21 pm

      🙂 🙂 Thanks Taylor!

      Reply
  6. Mona Patel says

    April 14, 2016 at 10:15 pm

    I love this mango and yogurt combination and have been using this recipe for a while. This time substituted mangoes with pineapple. Equally satisfying!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hello and welcome to Cooking Curries - a place where you can learn how to make everything in the kitchen that is easy, fresh, healthy and most of all, real good food! Pick up a cup of chai and lets take on an adventure with the spices and be eased into a lot of regional Indian cuisine and some of my family's favorite everyday recipes. Follow #LittlePeopleFoodByCC #TravelEatsByCC and #SeattleEatsByCC on social media! Read More…

Looking for something on Cooking Curries? Search here

Follow Me on Social Media!

Dont Miss it!

Subscribe to get all the deliciousness sent straight to your inbox

Soup Recipes

tomato basil tortellini soup in a bowl and Dutch oven

Creamy Tomato Basil Tortellini Soup with Spinach

Carrot Sweet Potato Soup with Cannellini Beans | A Fall Recipe

Slow Cooked Butternut Squash and Chickpea Soup with Coconut Milk

Instant Pot Vegetarian Butternut Squash and Kidney Beans Chili

Instant Pot Vegetarian Butternut Squash and Kidney Beans Chili

More Soup Recipes

Recent Posts

A spread of South Indian style breakfast

South Indian Breakfast Recipes

chai in clay cups

Authentic Indian Homemade Chai Recipe

spicy pork noodles in a white bowl with two small bowl of chili oil and scallions next to it

Spicy Pork Noodles with Scallions

bowl of vanpayar saute with a bunch of curry leaves on the side

Kerala Style Cowpeas Sauté – Vanpayar Mezhukkupuratti

Copyrights

© Manju Mahadevan and Cooking Curries, 2019. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, but never the full recipe or post, provided that full and clear credit is given to Manju Mahadevan and Cooking Curries with appropriate and specific direction to the original content.

Cooking Curries has been featured on prominent sites such as The Huffington Post, Woman's Day, Fox News, BuzzFeed, and many more.

Footer


Cooking Curries

Don’t Miss Out!

Subscribe Now

Affiliate Program Disclaimer

Cooking Curries is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
  • Recipes by Cooking Method
  • Recipes by Course
  • Recipes by Cuisine
  • Recipes by Diet
  • Recipes by Season
  • Recipes by Holiday

Copyright © 2021 Cooking Curries · Privacy Policy

32shares
  • 1