Mambazha Pulissery
A sweet and sour yogurt-based curry made with ripe mangoes.
About this dish
A festive delicacy often served during Vishu (the Kerala New Year), Mambazha Pulissery is a sophisticated balance of sweet ripe mangoes and sour yogurt. It originated in the Brahmin households of Central Kerala but is now a beloved part of the traditional Sadya feast. Unlike other curries, this dish is golden, creamy, and celebrates the arrival of the mango season.
Ingredients
Main
- 3-4 Small ripe mangoes (traditional 'Nattu Mavu' variety) or 2 large sliced Alphonso
- 1/2 tsp Turmeric powder
- 1 tsp Red chili powder
- 2 cups Water
- Salt to taste
- 1 tbsp Jaggery (optional, if mangoes aren't sweet enough)
Coconut Paste
- 1 cup Freshly grated coconut
- 1/2 tsp Cumin seeds (Jeerakam)
- 2-3 Green chilies
- 1/4 cup Water for grinding
Yogurt Base
- 1.5 cups Sour yogurt, whisked smooth
Tempering
- 1 tbsp Coconut oil
- 1/2 tsp Mustard seeds
- 1/4 tsp Fenugreek seeds
- 2 Dry red chilies, halved
- 1 sprig Curry leaves
Method
- 1
Prepare the Mangoes
Peel the mangoes but keep the pits intact if using small whole mangoes (the pit adds flavor). If using large mangoes, cut them into chunky cubes. Place them in a heavy pot.
- 2
Cook the Fruit
Add water, turmeric, chili powder, and salt to the mangoes. Simmer on medium heat for 10-12 minutes until the mangoes are soft and the water has reduced by half. The fruit should look slightly translucent.
- 3
Grind the Masala
While the mangoes cook, grind the coconut, cumin, and green chilies into an extremely smooth, fine paste. Any grittiness in the coconut will ruin the silky texture of the Pulissery.
- 4
Incorporate Coconut
Add the coconut paste to the cooked mangoes. Stir gently and cook on low heat for 3-4 minutes. Do not let it boil vigorously; just let it reach a gentle simmer to cook out the raw coconut taste.
- 5
Balance the Sweetness
Taste the gravy. If the mangoes are very tart, add a tablespoon of crushed jaggery. The profile should be predominantly sweet-sour.
- 6
Whisk and Add Yogurt
Lower the heat to the absolute minimum. Slowly pour in the whisked sour yogurt while stirring continuously. This is the most critical step; if the heat is too high, the yogurt will curdle.
- 7
Gentle Heating
Heat the mixture just until it starts to steam and small bubbles appear at the edges ('thila'). Do not let it reach a rolling boil. Switch off the flame immediately.
- 8
The Final Tempering
In a small frying pan, heat coconut oil. Add mustard seeds, and once they pop, add fenugreek seeds, dry red chilies, and curry leaves. Fry until the chilies darken slightly and the aroma is released.
- 9
The Infusion
Pour the hot tempering over the curry. Cover the pot immediately with a lid and let it sit for 10 minutes before serving to allow the flavors to meld.
Notes & variations
- If using store-bought yogurt, ensure it is at room temperature before adding to prevent curdling.
- Small fibrous country mangoes are traditional because they hold their shape better than dessert mangoes.
- The curry thickens as it cools; you can thin it with a little warm water if needed.
- Pulissery tastes even better the next day.
Serve with
Steamed Matta rice and a side of spicy potato stir-fry (Mezhukkupuratti).
Cook's note
Always use 'sour' yogurt; if your yogurt is fresh, leave it out on the counter for 4-5 hours before cooking to develop the necessary tang.