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Mambazha Pulissery/ Ripe Mango in Yogurt Gravy

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It is one of signature dishes of Kerala where every mom has its own version of it. We can make pulissery with cucumber, raw mango, papaya, taro root etc. In my home, amma used to make pulissery with ripe mango, plantain and pineapple. If you give me a choice of vegetable or fruit pulissery I will select fruit pulissery, because it has sweetness of fruit, tanginess of yogurt and spiciness from the chilies used. March, April month is the mango and jackfruit season in Kerala. Most of the home with backyards in Kerala has at least one mango and jackfruit tree. At Appa’s home there were two Jackfruit and mango trees (mangoes from one of those tree was used to make pickle), other to eat ripe. After school, the main sports event for the neighborhood kids was to throw stones at these mangoes on the trees to make them fall to the ground. At times some of the stones would miss the mangoes and instead hit the roof causing damage. On most days my grandma will stand and guard near the mango trees after school time was over. Some time crow’s also make mess with ripe mangoes. Usually during these month, every dish my grandma make’s will contain either mango or jack fruit. She is one the best cooks that I have seen.
Last week when I went to Wal-Mart, mangoes were on sale at two for a dollar. Nowadays vegetables price have sky rocketed, onion’s without which I can’t even cook of thinking was 99 cents per pound, and green bell pepper 89 cents each. I had never ever seen prices this high for onions or bell pepper. Finally I got the two mangoes and after coming home, decided to make my mango pulissery. Grandma and amma makes this dish with 4-5 mangoes, however, here I used only one to make a small quantity. Here comes my amma and grandma’s recipe. 

What you need

Mango: 1no
Chili powder: ¼ teaspoon
Turmeric powder: ¼ teaspoon
Yogurt: ½ cup
Salt: ½ teaspoon.
For grinding
Coconut grated: ½ cup
Serrano pepper: 1
Cumin seeds: ½ teaspoon
For seasoning
Fenugreek seeds: ⅛ teaspoon
Red chili pepper: 2 no
Coconut oil: 1 tablespoon (or use any other oil, coconut oil for authentic taste)
Mustard seeds: 1 teaspoon
Water: ¾ cup for cooking and ¼ cup for grinding

How I made

Peel mango and remove the skin using a vegetable peeler or sharp knife. Chop mango into bite size pieces. I like to keep some flesh with mango seed and I will use that also. (I love to eat them in the curry, my hubby hates them).
Boil ¾ cup water in sauce pot and add chopped mango pieces and seed( If using), turmeric powder , Chili powder and salt and cook them until they become soft not mushy,( it takes about 10 minutes ).
Mean time grind grated coconut with Green chili and cumin seeds and water to form a fine paste.
Add the ground paste into cooked mango pieces and boil for another 3 minutes or you see small bubbles coming in the top.
Lower the flame and beaten yougrut and let simmer for another 2 minutes without letting them boil. Check salt and spices and switch off the flame.
In a small pan heat coconut oil and add mustard seeds, red chili halves and fenugreek seeds, once mustard seed starts spluttering remove from the fire and add to cooked mango pulissery.
Enjoy with rice and any side dish.

Preparation time: 15 minutes
Serving: 4 serving
Verdict: Delicious
Will you make it again: Depending on availability I will make them

Swathi

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  1. anil says

    I like it ,I love it.

    Reply

  2. Preety says

    love the gravy recipe..looks delicious

    Reply

  3. Ms.Chitchat says

    Awesome, awesome and awesome. Loved ur write-up, those days were real fun. Can imagine the scene. I like mambazha pulissery as it combines all the tastes in a single dish, urs is too good.

    Reply

  4. Jagruti says

    Looks really tasty and yummy..

    Reply

  5. Gulmohar says

    My most fav pulissery, and this is how I make it too :-)..I have a mango post too 😀

    Reply

  6. Swapna Sree says

    looks yummy and delicious....i never tasted this curry...sure i will try it soon...

    Reply

  7. Vrinda says

    My son's fav curry n mine tooo,yummmmmmmm

    Reply

  8. Panchpakwan says

    Looks yumm...my fav...

    Reply

  9. Preeti Kashyap says

    My hubby makes it and I simply love it!

    Reply

  10. Sarah Naveen says

    My Fav!!! looks so yummy!!!

    Reply

  12. M D says

    we make a similar kadi called AppeHuli, but without yogurt. Need to try this one.

    Reply

  13. PriyaRaj says

    Actually my Mom used to do this recipe,becoz she is from Nagerkoil( kerela border)...looks perfect ...

    Reply

  14. Priya says

    Slurppp mango pulissery looks incredible...awesome click..

    Reply

  15. SathyaSridhar says

    Wooow,,looks perfect n yummy,, i hv nt tried this recipe yet ,,sure will try once soon.thanks for sharing dear,,take care n keep on smiling.

    Reply

  16. Sushma Mallya says

    never used ripe mango in any of my dishes...something new and different but surely a good one..

    Reply

  17. shahana says

    Enthaiyum favorite.ethra kazhichallum mathiyavilla.nice pic!
    Dear,Some awards waiting for u...Please visit my blog and collect it.

    Reply

  18. Pari says

    Hi Swathi. I am yet to see the raw mangoes but even I admit prices are soaring high, by God's grace we can afford it but I really wonder how the poor people manage...
    The pulissery looks yumm, perfect delight for summer, will give it a shot sometime.

    Reply

  19. Tina says

    Ohh my fav pulissery..Kazhichittu ethra kalam ayinnu thanne ariyilla....Yummm

    Reply

  20. srividhya Ravikumar says

    wow. looks awesome and sometimes i made with pineapple.

    Reply

  21. Sook says

    Oh that looks delicious!

    Reply

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