Mango Pulissery brings the sunny flavors of South India straight to your kitchen. This beloved curry showcases how beautifully ripe mangoes work in savory dishes. The creamy coconut and cooling yogurt create the perfect backdrop for tender mango pieces, while warm spices add just the right amount of heat. It’s one of those recipes that makes your whole house smell amazing. I love making this during mango season when the fruits are at their sweetest and most fragrant.
About the Recipe
This recipe deserves a spot in your regular cooking rotation because it’s pure comfort in a bowl. Mango Pulissery transforms simple ingredients into something truly special. The combination of sweet mangoes with tangy yogurt creates a flavor balance that’s hard to resist. It’s also incredibly forgiving for beginners – even if you’re new to Indian cooking, you’ll find this recipe straightforward and rewarding. Plus, it’s a wonderful way to use up those perfectly ripe mangoes sitting on your counter.
Why You’ll Love This Recipe
You’ll fall head over heels for this curry because it hits all the right notes. The sweetness from ripe mangoes pairs beautifully with the slight tang from yogurt, while the coconut paste adds richness without being heavy. The tempering creates an aromatic finish that makes every bite exciting. It’s also surprisingly quick to make – you can have this on the table in about 30 minutes. And let’s talk about how it makes your kitchen smell like a South Indian home. The curry leaves and mustard seeds create an aroma that’s merely magical.
Cooking Tips
Choose mangoes that are ripe but still firm – they shouldn’t be mushy or they’ll break apart during cooking. Let the curry cool completely before adding yogurt, or it might curdle. When tempering, keep the heat medium so the spices don’t burn. The ground coconut paste should be smooth, so add water gradually while grinding. Taste and adjust salt at the end since the yogurt adds its own flavor to the dish.
Serving and Storing Suggestions
This recipe serves 3-4 people and takes about 30 minutes total to prepare and cook. Serve it warm over steamed rice for the most authentic experience. You can store leftovers in the refrigerator for up to 2 days. When reheating, do it gently and avoid boiling to prevent the yogurt from separating. This curry tastes even better the next day as all the flavors meld together beautifully.
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Nutrient Benefits
Mangoes provide vitamin C and fiber, while coconut offers healthy fats that help your body absorb nutrients. Yogurt brings probiotics for digestive health and adds protein to make this curry more filling. Turmeric contains anti-inflammatory compounds, and cumin aids digestion. The combination of these ingredients creates a nutritious meal that’s both satisfying and good for you.
Mango Pulissery
Ingredients
- 1 Ripe Mango
- 1 tsp Turmeric Powder
- 1 tsp Red Chilly Powder
- 1 cup Water
- 1/2 cup Curd
- as per taste Salt
To Temper:
- 2 tsp Oil
- 1/2 tsp Mustard Seeds
- 1/2 tsp Fenugreek Seeds
- 2 Dry Red Chillies
- few Curry Leaves
To Grind:
- 1/4 cup Grated Coconut
- 1 Green Chilly
- 1/2 tsp Jeera (Cumin Seeds)
Instructions
- Grind the ingredients given to grind it by adding little water.
- Boil the mango pieces along with turmeric powder, red chilly powder and salt.
- Add the ground paste to the cooked mangoes.
- Cook till the raw smell disappears and allow the gravy to boil and switch off the flame.
- Let it cool down.
- Add the curd to the mango gravy.
- Heat a pan and add oil.
- Add all the ingredients given to temper.
- Pour them over the mango gravy and mix.
- Serve with rice.
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Frequently Asked Questions
Can I use unripe mangoes instead of ripe ones?
You can use slightly underripe mangoes, but avoid completely raw ones as they’ll be too tart and hard. Ripe mangoes give the best flavor balance and texture for this curry.
What if my yogurt curdles when I add it?
This happens when the curry is too hot. Always let it cool down completely before adding yogurt. If it does curdle, don’t worry – it still tastes great, just looks different.
Can I make this curry ahead of time?
Yes. This curry actually tastes better the next day. Make it completely, store in the fridge, and gently reheat before serving. The flavors develop beautifully overnight.
1 comment
nice receipe