Mambazha Pulissery Recipe – Mango Mor Kuzhambu
Embark on a culinary journey to the vibrant shores of Kerala with this traditional dish known as Mambazha Pulissery, a delightful mango mor kuzhambu that perfectly embodies the region’s love for fresh produce and tangy flavors. This vegetarian delicacy showcases ripe mangoes in a luscious yogurt-based sauce, harmonizing sweet and savory elements with aromatic spices. Served alongside steamed rice and a side of Kerala Vendakka Thoran, it promises a wholesome and satisfying meal that celebrates the essence of Kerala cuisine.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ripe Mango (peeled & sliced) | 1 |
| Green Chillies (slit) | 3 |
| Fresh Coconut (grated) | 1/4 cup |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Jaggery | 1 tablespoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Curd (Dahi / Yogurt) | 1/4 cup |
| Coconut Oil | 1 tablespoon |
| Dry Red Chillies | 2 to 3 |
| Curry Leaves | 1 sprig |
| Mustard Seeds | 1/2 teaspoon |
| Salt | To taste |
Nutritional Information (per serving)
| Nutritional Component | Amount |
|---|---|
| Calories | ~150 |
| Protein | 3g |
| Carbohydrates | 25g |
| Dietary Fiber | 2g |
| Total Fat | 5g |
| Saturated Fat | 4g |
| Sodium | 200mg |
Preparation Time
| Activity | Time (minutes) |
|---|---|
| Preparation | 15 |
| Cooking | 45 |
| Total Time | 60 |
Servings
| Servings | Amount |
|---|---|
| Total Servings | 3 |
Instructions
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Prepare the Mango: Begin your culinary adventure by peeling and slicing the ripe mango into bite-sized pieces, ensuring that its natural sweetness can shine through in every bite.
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Cook the Mango Mixture: In a deep pan, add approximately 2 cups of water along with the sliced mango, slit green chillies, and turmeric powder. Bring the mixture to a boil, allowing the mango to cook until it becomes tender and soft, typically around 10-15 minutes.
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Make the Coconut Paste: While the mango is cooking, take the grated coconut, cumin seeds, and jaggery, adding a small amount of water to aid in grinding. In a mixer grinder, blend these ingredients until you achieve a smooth, creamy paste that will lend richness to your curry.
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Combine and Cook Further: Once the mango pieces are cooked to perfection, add the freshly ground coconut paste into the pan. Stir gently to combine, ensuring that the mixture remains smooth and does not curdle. Continue to cook for an additional 5-10 minutes, allowing the flavors to meld beautifully.
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Incorporate the Yogurt: Once the Mambazha Pulissery thickens, reduce the heat to low. In a separate bowl, lightly beat the yogurt with a fork to make it creamy and add it to the curry. Stir well and switch off the heat, allowing the residual warmth to infuse the flavors.
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Prepare the Tempering: In a heavy-bottomed pan, heat the coconut oil until it shimmers. Add the mustard seeds and wait for them to crackle, releasing their aromatic oils. Then, add the dry red chillies and curry leaves, frying them until they turn crisp and fragrant.
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Finish the Dish: Pour the tempering mixture over the Mambazha Pulissery, mixing it in gently to ensure every morsel is infused with the aromatic flavors. Taste the curry and adjust the salt as needed, making sure it is perfectly seasoned.
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Serve: Your Mambazha Pulissery is now ready to be enjoyed! Serve this delectable mango mor kuzhambu alongside steaming hot rice and a side of Kerala Vendakka Thoran (okra stir fry with coconut) for a truly satisfying lunch or dinner that captures the heart of Kerala’s culinary heritage.
Indulge in the vibrant flavors of Mambazha Pulissery, where the sweetness of mango meets the tang of yogurt, creating a dish that is not only comforting but also a celebration of tradition. This recipe is sure to become a cherished addition to your kitchen repertoire, inviting the tastes of Kerala into your home with every delicious bite.
