Wishing you all A Very Happy Onam 🥰🥰
Hello readers! I’m back after a short break, and I’d like to extend a warm hello to all of you. Thank you for sticking around and being active on my blog, even when I wasn’t as responsive as I’d like to be. Your support means a lot to me!
With Onam just around the corner, I thought it was the perfect opportunity to share a traditional recipe that’s a staple of the Kerala Sadya feast: Mambazha Pulissery. This spiced coconut and yogurt-based dish is a favorite of mine, and I love how the sweetness of the ripe mango balances out the sourness of the yogurt.
Typically, Mambazha Pulissery is made with a special variety of mango called Naattu Manga or Pulissery Mambazham. However, since I couldn’t find that specific type, I used regular ripe mangoes instead. The result is still delicious, with the mango cooked in its own juice and blended with spices and coconut.
I hope you enjoy this recipe! Mambazha Pulissery pairs perfectly with rice and is a great addition to any Onam celebration.
Kerala Style Sweet and Sour Mambazha Pulissery.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 4
Calories: 209 kcal / serving
Author: Seena
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.
How to Make Mambazha Kaalan:
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. Coconut Oil in a pan and add Mustard Seeds and crackle it. Add the Fenugreek Seeds followed by dried 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 Mambaha Pulissery:
- 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.
- 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.
- The yogurt should be sour enough for making this dish.
- Use only Coconut oil for tempering as it gives the authentic taste and good flavour to the dish.
- 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.
Happy Cooking..
Cheers
Seena.
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