Mambazha Pulissery
Ingredients
- Small ripe mango-(nattu manga)-(peeled)
2 to 3 nos - Green chilies-cut vertically-
2 to 3 nos - Red chili powder–
1/4 tsp - Turmeric powder–
1/2 tsp - Salt–
to taste - Water–
3/4 cup( or as required) - Yogurt–
1.5 cups
To grind together
- Grated coconut–
1/2 cup - Cumin seeds–
1/2 tsp - Water–
as required
For tempering
- Mustard seeds–
1/2 tsp - Fenugreek seeds–
1/4 tsp - Curryleaves–
2 sprigs - Dry red chilies–
2 to 3 nos - Coconut oil–
as requied
Directions
- Whip yogurt and salt to taste in a mixing bowl and set aside.
- Grind together coconut and cumin seeds to form a thick ,smooth paste ,adding sufficient quantity of water.Keep aside.
- In a pan combine together mango,green chilies,red chili powder,turmeric powder and water.Cover and cook until it turns soft.Add the prepared coconut paste and cook for about 4 to 5 minutes on a medium low flame.Bring it to just under a boil.
- Switch off the stove and slowly add yogurt ,stirring well as you do so.Add more salt,if required.
- Heat oil in pan and add mustard seeds,let it splutter.Add fenugreek seeds and saute for few seconds.Add curry leaves and dry red chilies and saute for few more seconds.Add this to the prepared curry and mix well.
Serve with rice.

9 Comments
great-secret-of-life
August 17, 2013 at 4:35 pmvery interesting recipe
Happy’s Cook
August 17, 2013 at 5:16 pmnice recipe
Shobana Vijay
August 17, 2013 at 5:57 pmReally superb. Will surely try this dish
Unknown
August 17, 2013 at 6:07 pmIngredients look wonderful…is this a side dish, a dip, appetizer or dessert?
Kurryleaves
August 17, 2013 at 6:49 pmThank you dear!!This is a kerala style sweet n sour mango curry….it is usually made when mangoes are in season..and is served as an accompaniment to rice.
Happy cooking!!
Vidya
priya
March 20, 2014 at 2:04 pmFirstly, I compliment you on your visual treats. I've tried a couple of your recipes and must say they were really good. Today, I made mambazha pulissery. Yummo. It was too good and we sat down to a simple yet hearty lunch. Must add, I can't stop pinning away your recipes. They're as good as they appear in the pictures. Good work.
Kurryleaves
March 31, 2014 at 10:58 amThank you for your kind words dear!!! im so happy that you liked the curry…even i just love mambazha pulisherry….all time fav….mmmm
Thanks a lot for the feedback…Regards
Vidya
Unknown
October 21, 2015 at 11:27 pmHi
I got a black manchatti jus like u have, cured it with rice kanji but when I tried to boil water or do seasoning with oil I see that the water or oil jus seeps through the bottom when in contact with heat
Is this normal
Kurryleaves
November 8, 2015 at 7:41 pmHI priya..
Sorry for the delay…okie..
even if you cure the manchatti it will absorb some oil / water during the first few uses…
but if water/oil drips through the bottom , then you should check if there are any fine cracks on the inner or outer surface of the manchatti