Want a mildly spiced and an aromatic curry to eat with rice?, then you need to try this mambazha pulissery which happens to be a curd based gravy for your lunch.
If you love cooking with fruits then you will absolutely love this dish. As with almost all the Kerala vegetarian recipes, this pulissery is also mildly spiced.
It is full of flavours predominant of fresh coconut and a total delight to your taste buds. Do not miss cooking this finger licking gravy during the fresh mango season.
Table of Contents:
About Pulissery
A curd-based gravy that uses ripe mango as the main ingredient. It is mildly spiced, slightly sour from the curd and from the tang of the mangoes, made even more aromatic with freshly ground coconut paste and tempering of spices made in coconut oil.
This is a must in the Sadhya, which is a feast comprising of several curries, gravies, desserts, and condiments that are made for the Onam festival in Kerala.
Pulissery is almost like Tamilnadu's Mor Kulambu which is again a curd-based gravy. It is served with rice as it will not taste that good with flatbreads.
A simple and hearty meal can be whipped up in no time comprising of rice, pulissery, a dry vegetable curry, poppadam and pickle.
I love this simple mamabazha pulissery made by my beloved Jaya chechi who happens to be an expert in Kerala Cuisine.
Ingredients
Mango: Use only ripe mango in this curry. Basically, any type of mango will work well.
Cut big chunks before cooking as the ripe mango will become mushy after cooking. If small pieces are used, they will disintegrate completely.
Curd: I prefer using fresh homemade curd. But if you prefer a slightly sour curry and the mango is not sour enough, then you can use a day or two old set curd to get the sour taste.
Paste: A fresh paste is made of freshly grated coconut, green chilies and cumin seeds to mildly flavor the curry. You can adjust the green chilies according to your tastebuds.
Tempering: Using coconut oil for the tempering adds more depth to the flavoring and increases the aroma making the curry much more appetizing.
Instructions
Follow these step-wise photos to make finger-licking and yummy mambazha pulissery or you can also watch the video on the recipe card.
- Take freshly grated coconut, green chillies and cumin seeds in a mixie jar.
2. Add little water and grind to a smooth paste.
3. Whisk the curd till smooth without any lumps and set aside.
4. Cook ripe mango chunks in water till soft.
5. Mash along till the mango is mushy.
6. Add the ground paste.
7. Add whisked curd.
8. Add salt, jaggery and mix well till combined. Switch off.
9. Heat a pan with coconut oil for the tadka.
10. Make a tempering of mustard, fenugreek seeds, curry leaves, dry red chilies, curry leaves.
11. Roast well and pour the tempering over the pulissery & mix well.
Mambazha Pulissery is ready to be served hot with rice.
Storage
It is best to eat pulissery immediately after you finish cooking while it is still hot.
However, if you have leftovers, then you can refrigerate them and consume them within the next day itself.
Do not refrigerate for more than a day as it will alter the taste and flavor.
Variations
If you like cooking with fruits, then pulissery can also be made with ripe pineapple or semi-ripe nendran pazham.
Recipe Notes
1. After the mango finishes cooking, the flame should be simmered completely.
2. Pulissery should not be allowed to boil over & get overcooked. Cook it only till the ingredients get heated over. If the curry boils profusely or till the bubbles form on top, the taste will change.
3. After the curd is added, only cook over a low flame, or else the curd will split and the entire dish will be spoiled.
4. Make sure to add curd only after whisking it till smooth and devoid of lumps.
5. Though adding sugar or jaggery is optional, it helps to maintain taste balance. I added cane sugar.
6. Only use coconut oil for tempering to get authentic taste and flavor.
Reheating Pulissery
As it is a curd-based gravy, reheating will not work well as the curd may split if done over stope top in the time it takes for the entire pulissery to get heated well.
But you can microwave it at 50% power for just a min till it is only warm enough and mix it with hot rice for a hot meal.
Watch Video
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Recipe
Mambazha Pulissery Recipe
Ingredients
- Ripe Mango - 1 large
- Fresh thick yogurt or Curd - ⅓ cup
- Turmeric powder - ¼ tsp
- Sugar or jaggery - ½ tsp
- Water - 1 cup
- Salt - to taste
To Grind
- Freshly grated coconut - ½ cup
- Cumin seeds - 1 tsp
- Green chillies - 4
For Tempering
- Mustard seeds - ½ tsp
- Fenugreek seeds - ⅛ tsp
- Dry red chillies - 5 to 6 nos
- Asafoetida - ⅛ tsp
- Curry leaves - 1 sprig
- Coconut oil - ½ tbsp
Instructions
Preparation
- Wash and peel the skin from the ripe mango. Scoop the pulp and cut into big chunks.
- Whisk the curd well till its creamy and without lumps.
Make the paste
- Take grated coconut, cumins seeds, green chillies in a mixie jar. Add 2 to 3 tablespoon water and grind to a smooth paste. Set aside.
Make Mambazha Pulissery
- Add 1 cup water to a pan. Drop the mango chunks, turmeric powder and cook the mangoes over medium flame for 7 to 8 mins or till soft.
- Mash the mango with the spatula till slightly mushy. Simmer the flame completely.
- Add the ground coconut paste and mix well.
- Add the whisked curd, jaggery or sugar, salt to taste and mix well.
- Once all the ingredient have combined and there are no white patches of curd visible, switch off the stove.
Make tempering
- Add coconut oil to a fry pan. Once hot, add mustard seeds, fenugreek seeds, dry red chillies and roast till the mustard crackles and the chillies change colour.
- Add curry leaves, asafoetida and add this tempering over the pulissery and mix well.
- Serve this mambazha pulissery with hot rice and any dry vegetable curry of your choice.
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