Mambazha Pulissery


  • Diced Half ripe Mango (skin off) – 1 cup
  • Water – as req
  • Jaggery – 1 tsp
  • Turmeric powder – ½ tsp
  • Salt – as req
  • Fresh curd -1 cup

Coconut Masala:

  • Freshly grated coconut – ½ cup
  • Cumin seeds – 1 tsp
  • Whole black pepper -1/2 tsp
  • Green chili – 2 nos (depends on your spice level)


  • Coconut oil – 1 tblsp
  • Mustard seeds – ½ tsp
  • Dry red chili – 1 no
  • Curry leaves – few



  • Boil the diced half ripe mangoes with required amount of water along with some salt and turmeric powder.
  • Meanwhile grind the freshly grated coconut, cumin seeds, whole black pepper and green chili into a fine paste
  • Once the mangoes are cooked half way, add the finely grounded paste and bring it to boil on a medium- low flame.
  • Between wipe the fresh curd lightly and pour it into the mango curry. Mix it gently and turn the flame low for another 2-3 mins.
  • Heat some coconut oil in a small pan, add mustard seeds and allow it to splutter. Now add the curry leaves and broken red chili. Pour the tempering over the mango pulissery and mix well.
  • The sweet and spicy, delicious “MAMBAZHA PULISSERY” is ready to serve.


  • You can even add half a tsp of plain red chili powder for more spicy
  • Even, add the curd along with coconut paste and cook under very low flame for few mins.

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