Mambhazam Pulissery Recipe: A Flavorful Kerala Delight
Mambhazam Pulissery, also known as Mango Pulissery, is a traditional Kerala dish that combines the sweetness of ripe mangoes with the tanginess of curd and the richness of freshly grated coconut. This dish is a perfect balance of flavors, with a dash of spices that elevate it to an exquisite level. It is usually served with steamed rice, and pairs wonderfully with a side of Cabbage and Carrot Thoran and a crispy Elai Vadam (South Indian rice papad). A must-try for any fan of authentic South Indian cuisine!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Ripe Mango (cut into cubes) | 2 (medium-sized) |
| Coconut Oil | 1 tablespoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Fresh Grated Coconut | 1/2 cup |
| Thick and Sour Curd (Dahi/Yogurt) | 1 cup |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Green Chillies | 3 (slit) |
| Coconut Oil | 1 teaspoon |
| Mustard Seeds | 1/4 teaspoon |
| White Urad Dal (Split) | 1/4 teaspoon |
| Curry Leaves | 2 sprigs |
| Methi Powder (Fenugreek) | 1/2 teaspoon |
| Dry Red Chillies | 2 (broken) |
Preparation Time:
- 15 minutes
Cooking Time:
- 30 minutes
Total Time:
- 45 minutes
Servings:
- 4 servings
Cuisine:
- Kerala, South Indian
Course:
- Lunch / Main Course
Diet:
- Vegetarian
Instructions:
Step 1: Prepare the Mango Base
- Begin by heating a kadai (wok) on medium heat and adding 1 tablespoon of coconut oil.
- Once the oil is hot, add 1/2 teaspoon turmeric powder and salt to taste. Stir briefly to blend the spices.
- Add the cubed mangoes and 1 cup of water to the kadai. Mix well, ensuring that the mangoes are well-coated with the turmeric and oil.
- Let the mixture cook on medium heat, stirring occasionally to prevent it from sticking to the bottom of the pan. The mango pieces should soften and break down.
- As the mangoes cook, the gravy will thicken. Adjust the water level according to the consistency you desire for the gravy. If you like it thinner, add a little more water.
- Once the mangoes are soft, use the back of a ladle to gently mash them, breaking the pieces into a pulp. This will help to infuse the flavors into the gravy.
Step 2: Prepare the Coconut-Yogurt Paste
- In a mixer jar, combine 1/2 cup of fresh grated coconut, 1 cup of thick sour curd (yogurt), 1/2 teaspoon cumin seeds, and 3 green chillies.
- Grind the ingredients to form a smooth paste. This will add a creamy texture and rich flavor to the Pulissery.
Step 3: Combine the Paste with Mango Gravy
- Add the freshly ground coconut-yogurt paste to the cooked mango gravy. Mix well to combine the paste evenly with the mangoes.
- Let the mixture cook on medium heat for another 8-10 minutes, stirring occasionally. This will allow the raw smell of the coconut and yogurt paste to cook off, leaving behind a fragrant and creamy gravy.
Step 4: Prepare the Tempering (Seasoning)
- In a small pan, heat 1 teaspoon of coconut oil over medium heat. Once hot, add 1/4 teaspoon mustard seeds. Wait for them to splutter.
- Add 1/4 teaspoon urad dal (split), 2 sprigs of curry leaves, and 2 dry red chillies. Stir until the urad dal turns golden brown and the spices release their aroma. The tempering will add a deep, savory flavor to the dish.
Step 5: Final Assembly
- Pour the tempering into the cooked mango-gravy mixture. Stir well to combine the seasoning with the Pulissery.
- Allow the dish to settle for about 20 minutes so that the flavors meld together.
Step 6: Garnish and Serve
- Just before serving, season the Pulissery with 1/2 teaspoon of roasted methi powder (fenugreek powder). This will give the dish a slightly bitter, earthy undertone that complements the sweet and sour mangoes.
- Serve your Mambhazam Pulissery with a side of steamed rice, Cabbage and Carrot Thoran, and Elai Vadam (South Indian rice papad) for a truly satisfying and authentic Kerala meal.
Tips:
- For a more intense flavor, you can add more green chillies depending on your spice preference.
- Ensure that the mangoes you choose are ripe and slightly tangy to achieve the perfect balance of flavors in the Pulissery.
- You can make the coconut-yogurt paste ahead of time and refrigerate it to save time on the day of cooking.
- If you like a thinner consistency for the gravy, add extra water while cooking the mangoes, or adjust as needed when combining the paste.
Nutritional Information (per serving):
(Approximate values)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 kcal |
| Protein | 3 g |
| Carbohydrates | 25 g |
| Fiber | 4 g |
| Fat | 7 g |
| Saturated Fat | 5 g |
| Sodium | 250 mg |
| Calcium | 100 mg |
| Iron | 1 mg |
Mambhazam Pulissery is a flavorful, aromatic dish that perfectly captures the essence of Kerala’s traditional cuisine. The combination of ripe mangoes, coconut, and spices creates a deliciously rich gravy that pairs perfectly with steamed rice and other South Indian delicacies. Whether you’re new to Kerala cuisine or a long-time fan, this dish is sure to become a staple in your cooking repertoire. Enjoy this sweet and tangy delight that showcases the magic of Kerala’s vibrant food culture!
