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Mambazha Puliserry / Kerala Nadan Pazha Manga Curry Recipe / How to Make Kerala Style Mambazha Puliserry / Onam Sadya Special Mambazha Puliserry / Nadan Mambazha Curry / Sweet and Sour Mambazha Curry

Mambazha Puliserry / Kerala Nadan Pazha Manga Curry Recipe / How to Make Kerala Style Mambazha Puliserry / Onam Sadya Special Mambazha Puliserry / Nadan Mambazha Curry / Sweet and Sour Mambazha Curry

Nadan Mambazha Curry / Onam Sadya Special Mambazha Curry / Sweet and Sour Mango Curry / Mambazha Kaalan Recipe.

Hello readers, coming back to the stream here after a short break. Our ‘hi’ to all of you. Thank you all for being on my blog though I was not reciprocating your kindness. Thank you for being active and that made us feel happy. 

If you are looking for more Sadya recipes, then do check 
Onam Sadya Dishes. Those who do not know about Onam, please do check Onam Sadya where you find a detailed write up on Onam. 

Today I am presenting an Onam related recipe, Mambazha Pulissery. Onam, one of the festivals of Kerala is coming up and so thought of posting a recipe related to Onam Sadya / feast.

Mambazha Pulissery is a spiced coconut and yogurt based dish. We make different pulisseries and I love this Mambazha Pulissery the most. The awesome taste of this Pulissery comes from the sweetness of the ripe mango, sourness of the yogurt, spices and salt

Usually this curry is prepared with a special variety of small Naattu Manga or what we call Pulissery Mambazham. Here sweet mango is cooked in its own juice, which makes the dish so delicious. Here, as this special variety of mango was not available, I used ordinary ripe mangoes.

So, here goes the recipe of Mambazha Kalan, which goes well with rice. There is an exclusive Kalan dish that we Malayalees usually have as a side dish during Onam Sadya along with other side dishes. 

Kerala Style Sweet and Sour Mambazha Pulissery.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 4

Ingredients Required for Kerala Mambazha Puliserry:

Ripe Mango / Nattu Manga – 2 nos. medium
Shallots - 10
Yogurt – 1 cup, thick and sour
Turmeric Powder – ¼ tsp.
Green Chilli – 2
Salt – to taste
Jaggery or sugar – ¼ tsp. (optional-I didn’t add)
To Grind:
Grated Coconut – 1 cup
Garlic – 3
Cumin Seeds – ¼ tsp.
Shallots- 3

For Seasoning:

Coconut Oil – 2 tbsp.
Mustard Seeds – ½ tsp.
Fenugreek Seeds – ½ tsp.
Shallots – 6 sliced
Dry Red Chillies – 2
Curry Leaves – 1
Black Pepper Powder – ¼ tsp.

Wash, peel the skin and cut the sweet mangoes in to small pieces. Cut Shallots, Green Chilli and Garlic to small pieces. In a mixer bowl, grind Coconut, Garlic and Shallots and Cumin Seeds into a fine paste. Beet sour Yogurt / Curd with little salt. Keep these aside.

Add the sliced mangoes to a non-stick pan. Add little Salt, the sliced Green Chilli, ¼ cup of water and Turmeric Powder to it. Cover the pan with its lid and let the mangoes cook for 8 to 10 minutes on medium flame. When it is done, open the lid and mash the cooked mango lightly. Next add the ground coconut paste and combine well with a spoon. Simmer it and mix it occasionally. Be careful not to get it boiled. Next add the beaten sour curd/yogurt and mix. Check the salt and add if it is necessary. Remove from the stove and keep it aside.

Next do the tempering. Heat 2 tbsp. of Coconut Oil in a pan and add Mustard Seeds and crackle it. Add the Fenugreek Seeds followed by dry whole Red Chillies and stir for few seconds. Next add the sliced Shallots and stir it till the shallots turn golden brown. Add the Curry Leaves and stir it. Switch off the flame and pour this seasoning to the cooked mambazha curry / Kaalan Pulissery. Cover the dish for 10 minutes to set the flavour. Allow it to cool.

Kerala Style delicious sweet and sour Mambazha Pulissery / Mambazha Kaalan is ready to be served with hot steamed rice.

My Recipe Notes on Kerala Mambazha Curry:

1. If you are not getting nattu manga, you could use any variety of sweet mango. No need to dice Nattu Manga. Otherwise you should dice mango to small pieces.

2. Check the sweetness of the mango; if it is less sweet add 1 or 2 teaspoons of sugar for getting the authentic taste of Mambazha Pulissery.

3. The yogurt should be sour enough for making this dish.

4. Use only Coconut oil for tempering as it gives the authentic taste and good flavour to the dish.

5. About the consistency of this dish: Once the curry gets cool down, it thickens, so adjust the consistency accordingly before you switch off the stove.

Pictorial / Stagewise Pictures of Mambazha Puliserry:


Ingredients Required for Mambazha Puliserry.. 












Serve Mambazha Puliserry with hot steamed rice.. 

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Thank you for taking time to visit my blog . Each of your comments are really valuable for me which motivates me to post more and more. I appreciate your valuable comments and suggestions. Hope you liked my space and please keep visiting for new recipes. Please do not leave comments with links to your blogs , events and advertisements.

  • Mini (2017-08-12 13:12:01)
    Looks delicious.
    Seena Koshy (2017-08-13 23:39:08)
    Thanks Mini
  • Ritu (2017-08-07 17:26:52)
    Wonderful. Really tempting.
    Seena Koshy (2017-08-07 22:21:56)
    Thank you so much..

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About Me

Hi there, I am Seena Koshy, a teacher by profession, a triple Master’s Degree Holder by qualification, a Food Blogger, a passionate Food Photographer, whose ultimate pleasure lies in cooking. My passion for food is portrayed in my recipes which are tested in my kitchen and tasted by my family. I love to spend quality time in experimenting and cooking. Thank you for stopping by our food blog, where you can find well-crafted recipes.

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