Kerala Recipes/ Kerala-Vegetarian/ Side dish -with gravy-vegetarian


MAMBAZHA PULISSERY-Learn how to prepare kerala sadhya special sweet and sour ripe mango curry with coconut and yogurt.

mambazha pulissery

Mambazha pulissery

Prep Time 10 mins
Cook Time 30 mins
Course Side Dish
Cuisine Indian
Servings 6


  • 4 to 5 nattu manga/chandrakkaran manga/small ripe mango peeled
  • 2 to 3 green chilies,cut vertically according to taste
  • Curry leaves few
  • 1/2 tsp Turmeric powder
  • 1/4 tsp Kashmiri chili powder
  • Salt to taste
  • 1 cup Water or as required
  • 1.5 cups Yogurt,whipped

To grind together

  • 1/2 cup Grated coconut
  • 1/2 tsp cumin seeds
  • water as required

For tempering

  • 1/2 tsp Mustard seeds
  • 1 or 2 Dry red chilies
  • 1/2 tsp Fenugreek seeds
  • Curryl eaves few
  • 1 or 2 pinch Kashmiri chili powder
  • 1 tbsp Coconut oil


  • 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,turmeric powder,kashmiri chili powder ,water and salt to taste.Cover and cook until it turns soft.
    cooking mango
  • Add the prepared coconut paste and cook for about 4 to 5 minutes on a medium low flame.Bring it to a boil.
    Switch off the stove and slowly add yogurt ,stirring well as you do so.Add more salt,if required.
    coconut paste
  • Heat oil in pan and add mustard seeds,let it splutter.Add dry red chilies,fenugreek seeds and saute for few seconds.Add curry leaves and kashmiri chili powder.Immediately dd this to the prepared curry .Cover and set aside for atleast 10 minutes.Uncover ,stir gently and serve with rice.
Keyword kerala food, kerala sadhya recipe

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  • Reply
    August 17, 2013 at 4:35 pm

    very interesting recipe

  • Reply
    Happy’s Cook
    August 17, 2013 at 5:16 pm

    nice recipe

  • Reply
    Shobana Vijay
    August 17, 2013 at 5:57 pm

    Really superb. Will surely try this dish

  • Reply
    August 17, 2013 at 6:07 pm

    Ingredients look wonderful…is this a side dish, a dip, appetizer or dessert?

  • Reply
    August 17, 2013 at 6:49 pm

    Thank 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!!

  • Reply
    March 20, 2014 at 2:04 pm

    Firstly, 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.

    • Reply
      March 31, 2014 at 10:58 am

      Thank 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

  • Reply
    October 21, 2015 at 11:27 pm


    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

    • Reply
      November 8, 2015 at 7:41 pm

      HI 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

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