Mambazha Pulissery Recipe: A Traditional Kerala Delight
Mambazha Pulissery is a beloved dish from the rich and diverse culinary tradition of Kerala, South India. This dish blends the tartness of ripe mangoes with the creaminess of yogurt, creating a deliciously tangy and mildly spicy curry that pairs wonderfully with steamed rice. The combination of aromatic spices and the soothing texture of coconut elevates this dish, making it an ideal choice for a satisfying vegetarian lunch.
Cuisine: Kerala
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Mango (Ripe) | 2, cut into medium-sized cubes |
| Coconut Oil | 1 tablespoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Fresh Coconut (grated) | 1/2 cup |
| Curd (Dahi / Yogurt), thick and sour | 1 cup |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Green Chillies | 3 |
| Mustard Seeds (Rai/ Kadugu) | 1/4 teaspoon |
| White Urad Dal (Split) | 1/4 teaspoon |
| Curry Leaves | 2 sprigs |
| Methi Powder (Fenugreek Powder) | 1/2 teaspoon |
| Dry Red Chillies | 2 |
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions:
-
Cook the Mangoes:
Begin by heating a kadai (a traditional Indian pan) over medium flame. Add 1 tablespoon of coconut oil, followed by the turmeric powder, salt, and the cut mango cubes. Pour in a cup of water and cook the mangoes until they become soft and tender. Stir occasionally to ensure that the mangoes don’t stick to the bottom of the pan. The gravy will thicken as it cools, so adjust the water level depending on your preferred consistency. Once the mangoes are cooked, use the back of a ladle to gently mash them. -
-
Prepare the Coconut-Yogurt Paste:
In a mixer, combine 1/2 cup of grated fresh coconut, 1 cup of thick and sour curd, 1/2 teaspoon of cumin seeds, and 3 green chillies. Grind these ingredients to form a fine, smooth paste. -
Cook the Gravy:
Add the freshly ground coconut-yogurt paste to the cooked mangoes in the kadai. Stir the mixture well and cook it over medium flame for about 8-10 minutes, or until the raw smell of the paste disappears. The curry should start to thicken and acquire a rich, creamy consistency. -
Prepare the Seasoning:
In a separate small pan, heat 1 teaspoon of coconut oil. Add 1/4 teaspoon of mustard seeds, 1/4 teaspoon of white urad dal, and 2 sprigs of curry leaves. Allow the mustard seeds to splutter and the dal to turn golden brown. -
Add the Seasoning to the Curry:
Once the seasoning is ready, pour it over the cooked mango-coconut curry. Let the flavors meld together by allowing the curry to sit for about 20 minutes. Just before serving, sprinkle 1/2 teaspoon of methi powder (fenugreek powder) for added aroma and taste. -
Serve:
Mambazha Pulissery is best enjoyed with hot steamed rice. For a complete South Indian meal, pair it with Cabbage and Carrot Thoran and Elai Vadam (Traditional South Indian Rice Papad). The combination of flavors creates a satisfying, wholesome lunch that captures the essence of Kerala cuisine.
Tips for the Perfect Mambazha Pulissery:
- Adjust the Mangoes: The sweetness and tanginess of mangoes can vary depending on the variety. Make sure to choose ripe mangoes that are slightly tangy for the best flavor balance.
- Consistency: You can adjust the thickness of the gravy by varying the water content while cooking the mangoes. If you prefer a thinner gravy, add more water during the cooking process.
- Coconut-Yogurt Blend: The key to a smooth and creamy texture lies in grinding the coconut, yogurt, and spices to a fine paste. This will give the dish its signature richness.
- Spiciness: If you prefer a spicier Pulissery, you can increase the number of green chillies or add a dash of red chilli powder to the curry.
Nutritional Information (Approximate, per serving):
| Nutrient | Amount (Per Serving) |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 28g |
| Protein | 2g |
| Fat | 8g |
| Fiber | 4g |
| Sodium | 250mg |
| Potassium | 400mg |
Mambazha Pulissery embodies the flavors of Kerala with its perfect balance of tangy mangoes and the creamy richness of coconut and yogurt. This vegetarian dish is not only packed with flavors but also offers a healthy, wholesome meal that will be a hit at any lunch table.
