Mambazha Pulissery | Kerala style mango curry

Mambazha Pulissery | Kerala style mango curry | Kerala style sweet and sour mango curry | mambazha kalan | moru kootan | ripe mango in yogurt curry with step by step pictures and video recipe. Check out the video recipes for the Mambazha Pulissery recipe. If you like the video pls SUBSCRIBE to my channel.

Mambazha Pulissery is a quick rice accompaniment prepared with Mango and curd. Sweetness from mango makes this mor kuzhambu super yum. This is a quick 10 mins tasty South Indian Kuzhambu variety.

Growing up in chennai, summer was always hot can't step out during noon, but I always longed for summer for two reasons. One is of course long summer vacation. We go to my uncle's house in hosur. Aunt makes special food for us, outing, card games all night - lots and lots of memories.

One more thing about summer is Mango. I love anything and everything about mangoes. When it comes to mangoes hubby is also addicted like me. There won't be a grocery trip during summer without mangoes in our cart.

My Aunt stayed in Trivandrum for 20+ years in Kerala and I learnt lot of tasty authentic traditional Kerala based recipes from her. I have posted some recipes in my blog.

One more reason for my strong desire to all Kerala based dishes is my friends. I had a close mallu friend in college. Aunty prepares tasty Kerala based dishes and I loved them. Now I have a close friend from palakkad and she is a amazing cook. I love her recipes too.

I learnt Mambazha pulissery recipe from my friend's mom. When I visited her house Aunty prepared this for lunch. Hearing the dish name I was imagining how it will be, but after seeing how it looked, it resembled the Moor Kuzhambu we do at home. Sweetness from mangoes with sourness in kuzhambu was my favorite part .

After I started cooking I have been doing this frequently. Here in Seattle I love a Kerala based restaurant called "Kathakkali"  and I love the restaurant's version of Mambazha pulissery too.

With a mild sweetness, restaurant's mango mor Kuzhambu was without any sourness. I first got confused if they added coconut milk, but then realized it is fresh curd and lots of coconut, pinch of sugar and coconut oil which gave the flavor.

If you are interested in some tasty South Indian kuzhambu varieties in TMF:

Kuzhambu varieties  with tamarind

Kuzhambu varieties without tamarind 

After seeing my Mango Thokku post my sister was asking me why I didn't post any Mango based recipes this year. That's when I realized its true and started checking my draft. Had Mango pulissery and Mango Pachadi pics so here is the post 🙂

If you have prefer sour kulambu use 2 or 3 days old buttermilk. Some likes sweet mangoes with Sour buttermilk mambazha pulissery. My personal favorite is fresh curd mango Mor Kuzhambu .

If you like Mor Kuzhambu check out Paruppu Urundai Mor Kuzhambu and vendakkai Mor Kuzhambu 

Checkout my other Mango based recipes,

• Eggless Mango Cake
• Mango Halwa
• Mango shrikhand
• Mango pachadi 
• Mango chia pudding
• Mango Ice Cream
• Mango Kulfi
• Mango Mousse (Eggless)
• Mango Rice
• Mango Milkshake
• Instant Mango Pickle

Mor Kuzhambu varieties 

Mambazha Pulissery | Mango Mor Kuzhambu

Mambazha Pulissery is a quick 10 mins rice accompaniment

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Course: Mor Kuzhambu

Cuisine: Indian

Prep Time: 4 minutes minutes

Cook Time: 6 minutes minutes

Total Time: 10 minutes minutes

Author: Vidya Srinivasan

Ingredients

• Ripe Mango - 300 grams
• Thick Curd /Plain Yogurt - 350 grams
• Coconut - 75 grams
• Water - ¾ cup + ½ cup
• Cumin Seeds - ½ tsp
• Green Chilli - 1 or 2 according to your taste
• Turmeric Powder - ¼ tsp
• Salt - as needed
• Sugar - ¼ tsp optional
• Coconut oil - 1 tbsp
• Mustard Seed - ¼ tsp
• fenugreek seed - few
• Dry red Chilli - 3
• Curry leaves - few

Instructions

• Add cut mangoes to the pan
• Add ½ cup of water
• Add salt and cook them in low flame for about 2-4 minutes ; turn off the stove
• Let the cooked mangoes cool down a bit
• Add little water and grind the coconut with cumin seeds and green chilli
• In a wide vessel add ground paste, thick curd, ¾ cup of water, turmeric powder, salt and sugar
• Mix well with a whisk or electric beater; till everything blends well
• Meanwhile cooked mangoes would have cooled
• Add the curd mixture to cooked mangoes and turn on the stove in the lowest flame
• Cook for 2-3 minutes in low flame and switch off
• In a separate pan add oil and when the oil becomes hot add the ingredients under "To temper" and let it splutter. Add the seasoning to the kuzhambu and mix well. Serve with rice

Video

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Notes

1. Adjust the Chilli according you your taste
2. If you use unripe mangoes cook them for longer time. If required pressure cook for 1 whistle
3. whisk the curd/ground mixture well before adding it to the Kuzhambu 
4. Avoid cooking the Kuzhambu in high speed, Kuzhambu might curdle if cooked in high flame
5. Avoid over cooking mangoes. Mangoes should be cooked but should hold the shape
6. If mangoes are sour add sugar for the sweetness  

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How to make Mambazha pulissery with step by step pictures :

• Add cut mangoes to the pan 

• Add ½ cup of water

• Add salt and cook them in low flame for about 2-4 minutes ; turn off the stove

• Let the cooked mangoes cool down a bit

• Add little water and Grind the coconut with cumin seeds and green chilli

• In a wide vessel  add ground paste, thick curd, ¾ cup of water, turmeric powder, salt and sugar

• Mix well with a whisk or electric beater; till everything blends well

• Meanwhile cooked mangoes might have cooled a bit
• Add the curd mixture to cooked mangoes and turn on the stove in the lowest flame
• Cook for 2-3 minutes in low flame and switch off

• In a separate pan add oil and when the oil becomes hot add the ingredients under "To temper" and let it splutter

• Add the seasoning to the kuzhambu and mix well. Serve with rice