14. MAMBAZHA PULISSERY/ YOGHURT BASED MANGO CURRY

 

🥭 Mambazha Pulissery | Yoghurt-Based Mango Curry

A Kerala traditional Sadya-style curry made with ripe mangoes, curd, and coconut

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📌 Ingredients

For the Curry:

• Ripe Nadan Mangoes (medium-sized) – 2 (peeled, slightly crushed by hand)

• Turmeric powder – ½ tsp

• Red chili powder – ½ tsp (optional)

• Salt – to taste

• Water – ½ cup

For the Coconut Paste:

• Grated coconut – ¾ cup

• Cumin seeds – ½ tsp

• Green chilies – 1 to 2 (adjust to taste)

• Curd/Yogurt – 1 cup (slightly sour, whisked smooth)

For Tempering:

• Coconut oil – 1 tbsp

• Mustard seeds – ½ tsp

• Fenugreek seeds – a pinch

• Dried red chilies – 2

• Curry leaves – 1 sprig

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🍲 Preparation Steps

🔸 Step 1: Cook the Mangoes

1. In a clay pot or pan, add mangoes, turmeric, salt, and water.

2. Cover and cook for 5–7 minutes on low flame until the mangoes are soft and fragrant.

🔸 Step 2: Make the Coconut-Curd Paste

1. Grind coconut, green chilies, and cumin into a smooth paste using a few tablespoons of water.

2. Add the whisked curd to the paste and blend well.

🔸 Step 3: Combine and Simmer

1. Once mangoes are soft, reduce the flame.

2. Add the coconut-curd mixture to the cooked mangoes.

3. Stir gently and cook on very low flame. Do not boil — just heat until warm. Turn off the flame once it begins to froth.

🔸 Step 4: Tempering

1. Heat coconut oil in a small pan.

2. Add mustard seeds. Once they splutter, add fenugreek, red chilies, and curry leaves.

3. Pour this over the prepared curry.

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🍛 Serving Suggestions

• Serve hot or at room temperature with steamed rice.

• A must-have dish in Onam Sadya and summer lunch meals.