Mambazha Pulusherry is one of those comfort dishes that brings back memories of home cooking. This delicious Kerala curry showcases ripe mangoes at their best. The sweetness from mangoes pairs beautifully with creamy coconut and tangy yogurt. It’s a traditional recipe that’s been passed down through generations. What I love most is how simple ingredients come together to create something truly special. The aroma alone will make your kitchen smell incredible.
About the Recipe
You should try this recipe because it’s like having a taste of authentic Kerala cuisine right in your kitchen. The combination of sweet mangoes and tangy yogurt creates a unique flavor profile that’s both comforting and refreshing. It’s surprisingly easy to make, even for beginners. The ingredients are simple and mostly pantry staples. This dish works wonderfully as a side with plain rice or even as part of a larger meal. Plus, it’s a great way to use up those perfectly ripe mangoes.
Why You’ll Love This Recipe
This recipe is pure magic in a pot. The way the mangoes soften and release their sweetness is just wonderful. You’ll love how the coconut paste makes everything creamy without being heavy. The yogurt adds that perfect tangy kick that balances the sweetness beautifully. And that final tempering? It transforms the entire dish with its aromatic punch. The best part is watching everything come together in less than an hour. It’s one of those recipes where you can actually taste the love and tradition in every spoonful.
Mambazha Pulissery
Cooking Tips
Make sure your yogurt is at room temperature before adding it to prevent curdling. Whisk it well to remove any lumps. Keep the flame low once you add the yogurt and stir gently. Don’t let it boil vigorously after adding yogurt. Choose mangoes that are ripe but still firm – they shouldn’t be mushy. The tempering is key, so let those mustard seeds splutter properly before adding curry leaves.
Serving and Storing Suggestions
This recipe serves 4-6 people and takes about 45 minutes to prepare and cook. Serve it hot with steamed rice for the best experience. You can store leftovers in the fridge for up to 2 days. Reheat gently on low flame, adding a splash of water if needed. The flavors actually develop more after a few hours, so it tastes even better the next day.
Similar Recipes
- Pineapple Curry (Kappa Curry)
- Kerala Fish Curry
- Coconut-based Vegetable Stew
- Yogurt-based Okra Curry
- Traditional Sambar
Nutrient Benefits
This dish packs plenty of good nutrition. Mangoes provide vitamin C and fiber, while coconut offers healthy fats. Yogurt adds probiotics for gut health and protein. The spices like turmeric and cumin have anti-inflammatory properties. Curry leaves are rich in antioxidants. It’s a wholesome dish that nourishes your body while satisfying your taste buds.
Mambazha Pulusherry
Ingredients
- 4 Ripe Mango (small cut in to pieces)
- 1 tsp Turmeric Powder
- 3 tsp Sugar
- 1 tsp Jeera
- 4 pcs Green Chili
- 1 cup Grated Coconut
- 1 cup Yogurt
- tsp Mustard Seeds
- Few Curry Leaves
- 1 tsp Methi Seeds
- 2 pcs Dried Red Chili
- 1 tsp Oil
- Salt to taste
Instructions
- Put mango pieces in a vessel. Add turmeric powder, sugar and salt, 1/2 glass water and bring to boil.
- When the water evaporates (around hr in medium flame), pour the coconut, jeera and green chili paste.
- After this boils pour the yogurt into it. Make sure the yogurt is lump free.
- Mix very well once the yogurt is poured at a low flame.
- Wait till it boils on a low flame and then remove from flame.
- In a pan fry mustard seeds, methi seeds, red chili and curry leaves.
- Pour this over the earlier prepared curry and serve hot.
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Frequently Asked Questions
Can I use frozen mango pieces for this recipe?
Fresh ripe mangoes work best, but you can use frozen ones if needed. Thaw them completely first and drain excess water. The texture might be slightly different, but the taste will still be good. Just reduce the cooking time since frozen mangoes tend to break down faster.
What if my yogurt curdles when I add it?
This usually happens if the yogurt is too cold or the curry is too hot. Always bring yogurt to room temperature and whisk it smooth. Add it slowly while stirring constantly on low heat. If it does curdle, don’t panic – the taste won’t change much.
Can I make this dish without coconut paste?
Coconut paste is really important for authentic flavor and texture, but you can try coconut milk as a substitute. Use about half a cup of thick coconut milk instead. The consistency will be different but still tasty. Fresh grated coconut gives the best results though.
