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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)!
Cuisine India - Kerala
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Manju


  • 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


  • 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.


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.