Mambazha pulissery
I love anything sweet, sour and savoury, the flavours just mingle together and gives a finger licking taste. Pineapple pulissery is a similar dish which is a family favourite and is one of my favorite dish. Whenever mangoes are in season, I make this Mambazha pulissery and my nadan mambazha kuzhambu multiple times. Traditionally this is made with small variety of ripe mangoes. The mangoes are peeled and left whole in the curry which adds a unique taste and look.
About Mambazha Pulissery (Mango Pulissery)
Mambazha pulissery is also known as pulissery or mango pulissery a popular recipe from Kerala and it is a main dish in Onam sadya feast. This is made with small variety of ripe mangoes peeled and left whole. Mangoes are cooked in an earthenware pot with turmeric, salt and sugar, cooking mangoes with seeds adds a unique aroma and taste to the dish. Even though this is similar to my cucumber pulissery, drumstick pulissery, the taste is very unique. Using small variety of mangoes whole not only makes the dish authentic, but imparts so much flavour and taste to the dish. Using mangoes whole instead of cut mangoes ensures the mangoes don’t disintegrate in the gravy. Making pulissery is really easy but there are few points you have to remember so the pulissery doesn’t curdle or split. I have written all the tips and tricks in this post.
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Watch Mango Pulissery Video
Mambazha Pulissery ingredients
Ripe mangoes - for making mango pulissery, use small variety of mangoes which is left whole not only makes the dish authentic, but imparts so much flavour and taste to the dish. Make sure the mangoes are ripe but not too ripe which disintegrates in the gravy. Coconut paste - grind fresh coconut with green chillies and cumin seeds to a smooth paste for adding in the pulissery. If you are using frozen, add hot water for grinding. Curd | Yogurt - yogurt used should be thick and not sour. It adds creamy texture to the curry. Coconut oil - for best authentic taste, use coconut oil. Tempering ingredients - mustard, urad dal, fenugreek seeds, chopped shallot, dry red chillies, curry leaves is used.
Choosing Mangoes for Pulissery
For making mango pulissery, use small variety of mangoes which is left whole not only makes the dish authentic, but imparts so much flavour and taste to the dish. Make sure the mangoes are ripe but not too ripe which disintegrates in the gravy. Traditionally small variety of Kerala mangoes is used in making pulissery. It is often referred as Nattu mambazham. You can pick any variety of small mango like Neelam, malgova, kalapadi. Pick fresh firm mangoes that are moderately ripe. No damages should be in the mangoes since we will be using it whole. Peel off the skin and use in the curry. If you have only big mangoes. Leave the skin intact. Cut both cheeks of mangoes and cut into big chunks and leave the seed in the curry.
Tips for Pulissery without Splitting or Curdling
Coconut paste
Make sure the coconut paste is smooth and paste like. When adding coconut paste into the curry, lower the flame and Mix the coconut paste into the curry. This step ensure the coconut doesn’t split in the curry. Also don’t boil the gravy vigorously after adding coconut paste in the gravy. Just bring the mixture to a simmer.
Using curd
curd has to be thick and not sour. Before adding curd into the curry, make sure to blend the curd in a blender to get smooth texture. Switch off the flame once curry comes to simmer, take it off the heat. Let it cool for 5 minutes. Now pour the blend curd into the curry and mix well. This will ensure the curd doesn’t split in the pulissery.
Tempering
use good amount of coconut oil for tempering. Pour the tempering hot over the gravy. Once tempering is mixed into the curry, it emulsifies the curry even more and helps the gravy get right texture.
How to Make Mambazha Pulissery (Stepwise Pictures)
Choosing Mangoes
1)For making mango pulissery, use small variety of mangoes which is left whole not only makes the dish authentic, but imparts so much flavour and taste to the dish. Make sure the mangoes are ripe but not too ripe which disintegrates in the gravy. 2)Peel the mango skin using a sharp knife or peeler. 3)Mangoes are peeled. Pro Tip: If you have only big mangoes. Leave the skin intact. Cut both cheeks of mangoes and cut into big chunks and leave the seed in the curry.
Coconut Paste
4)Take coconut, green chillies and cumin seeds in a blender. You can use dry red chillies instead of green chillies but it may affect the colour of the curry. 5)Grind the coconut into a smooth paste. Set aside. Pro Tip: I used fresh coconut in this recipe. If you are using frozen, add hot water for grinding.
Cooking Mangoes
6)Take peeled whole mangoes in a pot. Cover with water. Don’t add too much water else the curry will be watery. 7)Add in turmeric powder. 8)Now add in salt to taste. 9)Add sugar to taste. The curry is supposed to be on the sweeter side. So you can add more or less depending on your taste. 10)Bring this to a full boil. 11)Cover and cook on medium heat for 8 to 10 minutes. 12)Now mangoes are cooked.
Adding Coconut Paste
13)Now lower the heat and add in coconut paste into the mangoes. 14)Mix coconut paste into the mango gravy and mix gently. When adding coconut paste into the curry, lower the flame and Mix the coconut paste into the curry. This step ensure the coconut doesn’t split in the curry. 15)Cook this on low heat till it comes to a simmering stage. Once it starts to simmer, turn off the heat and take it off the heat. Pro Tip: don’t boil the gravy vigorously after adding coconut paste in the gravy. Just bring the mixture to a simmer.
Blend Curd
16)Before adding curd into the curry, make sure to blend the curd in a blender to get smooth texture. 17)Switch off the flame once curry comes to simmer, take it off the heat. Let it cool for 5 minutes. Now pour the blend curd into the curry and mix well. This will ensure the curd doesn’t split in the pulissery. 18)Mango pulissery is ready.
Tempering Ingredients
19)Now for the important step. Let’s temper the mango pulissery. Heat coconut oil in a pan. 20)Add in mustard, urad dal and fenugreek seeds in the hot oil and allow them to sizzle. 21)Add in sliced shallots. You can use chopped onions instead of shallots. 22)Add curry leaves and dry red chillies. 23)Fry this on medium heat till onions turns golden brown.
Making Mango Pulissery
24)Pour the tempering into the mango pulissery and mix well. 25)Mango Pulissery is ready. 26)Serve mango pulisery with hot rice.
Variations
Cucumber Pulissery - one of the most common vegetable used in making pulissery Pineapple pulissery - my favourite and it taste great when small variety of ripe mangoes is used. Vendakkai Moru Curry - healthy for kids and this version is Iyengar variety. Kerala Moru Curry - simple Kerala inspired moru curry made with spices and onions. Drumstick Buttermilk curry - delicious when paired with rice.
Expert tips
If you cannot find small variety of mangoes, you can use any variety of mangoes. Make sure the mango is ripe but not too ripe so they disintegrate in the gravy. Use Coconut oil which gives authentic taste to the gravy. Fresh or frozen coconut can be used. If using frozen, you can grind it with hot water. Use thick unsour curd for the gravy which helps with the creamy texture.
Serving & Storage
Leftover gravy can be stored in fridge for up to 2 to 3 days. Reheat on low heat till it is heated through and enjoy. Mango pulissery taste great when served with Kerala red rice, thoran and puli inji. Along with other side dishes, this is served in Onam Sadya Feast.
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