Mambazha Pulissery Kerala Style | How to make Mambazha Pulissery, this utterly delicious an authentic Kerala style ripe Mango Curry is prepared using ripe mangoes, fresh coconut and yogurt and topped with an aromatic tempering.
This not so powerful curry dish is mildly spiced, sweet and tangy that pairs so well with steamy rice. Basically, this curry can be done in a few tics, the first step is to cook ripe mango pieces with basic spices and water, then simmered in coconut and yogurt gravy and lastly topped with aromatic tempering.
I am so thrilled to post a really tasty Kerala Style Ripe Mango Curry , on my blog.
The reason behind choosing this recipe was so clear to me, I LOVE south Indian dishes such as Quick Vegan Oats Idli , dosa, Vegetable Paniyaram and uttapam, south Indian curry and much more and I love the south Indian tadka, the aroma of south Indian tadka/vaghar/temepring awakens all your senses and taste buds. I had to have a taste of it. While we are exploring the cuisine of the different regions, and while the mango season is in full swing why would I let go of this opportunity prepare one more mango recipe and add it to our great collection of Mango recipes?
have a look at our savoury mango recipe collection
Fajeto – Gujarati style spiced mango drink
Badami Mathi Mango Paneer
Gujarati Mango kadhi
Vegan Avocado and Mango Sushi
Mambazha Pulissery undoubtedly is delicious and easy to follow recipe. You should not let it go this summer without trying this lip-smacking Kerala Style Mango Curry!
Notes:- For a vegan version use vegan yogurt. You can add a very little amount of Jaggery or brown sugar to add more sweetness to this curry.
Mambazha Pulissery (Kerala Style Ripe Mango Curry)
Ingredients
- 2 cup ripe mango peeled and roughly chopped
- Salt to taste – namak
- 1 tsp. red chilli powder – lal mirch
- ½ tsp. turmeric powder – haldi
- ½ cup fresh grated coconut – Kasa hua nariyal
- 2 tbsp. mild whisked yogurt – moru dahi
- 1 tsp. cumin seeds -Jeera
- 2 green chillies – hari mirch
- 1 tbsp. coconut oil -nariyal Tel
- ½ tsp. mustard seeds – rai
- 2-3 dry red chillies – sukhi lal mirch
- 3-4 fresh curry leaves – kari patta )
Instructions
- In a heavy bottom pan place mango, red chilli powder and turmeric powder.
- Add 1/2 cup water and let the mango cook on medium heat.
- In a grinder add coconut, cumin seeds and green chillies, add little water and grind into a smooth paste.
- Add the ground paste and let this mixture cook for another 5-7 minutes.
- Now add the whisked yogurt and just cook for a few seconds, else the yogurt will curdle.
- Switch off the heat.
- Add salt.
- Prepare tempering ( Vaghar ) by heating oil in a small pan, then add mustard seeds, once they crackle add red chillies and curry leaves.
- Pour this temper on the ready mango curry.
- Mix well and serve with plain hot steamy rice or rotli.
Notes
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Mambazha Pulissery (Kerala Style Ripe Mango Curry)
Ingredients
- 2 cup ripe mango peeled and roughly chopped
- Salt to taste – namak
- 1 tsp. red chilli powder – lal mirch
- ½ tsp. turmeric powder – haldi
- ½ cup fresh grated coconut – Kasa hua nariyal
- 2 tbsp. mild whisked yogurt – moru dahi
- 1 tsp. cumin seeds -Jeera
- 2 green chillies – hari mirch
- 1 tbsp. coconut oil -nariyal Tel
- ½ tsp. mustard seeds – rai
- 2-3 dry red chillies – sukhi lal mirch
- 3-4 fresh curry leaves – kari patta )
Instructions
- In a heavy bottom pan place mango, red chilli powder and turmeric powder.
- Add 1/2 cup water and let the mango cook on medium heat.
- In a grinder add coconut, cumin seeds and green chillies, add little water and grind into a smooth paste.
- Add the ground paste and let this mixture cook for another 5-7 minutes.
- Now add the whisked yogurt and just cook for a few seconds, else the yogurt will curdle.
- Switch off the heat.
- Add salt.
- Prepare tempering ( Vaghar ) by heating oil in a small pan, then add mustard seeds, once they crackle add red chillies and curry leaves.
- Pour this temper on the ready mango curry.
- Mix well and serve with plain hot steamy rice or rotli.
Notes
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This healthy and easy hummus recipe is sure for this summer which is prepared with real mango pieces and to add some fiery kick there is a fresh red chilli thrown in it too. This fruity hummus can be eaten with fruit as a healthy snack or just indulge in with some tortilla crisps.
I first came across various flavours of houmous whilst I was wandering through the world-famous Naschmarkt in Vienna , Austria. There were rows and rows of different houmous recipes that we were spoilt for choice! Since then, I have been meaning to recreate some of those recipes back home.
Recently, there has been a surge of fruit and vegetables in the shops. Really good quality produces at much lower prices. One such fruit has been mangoes. It’s rare that you get such sweet mangoes available in UK supermarkets! So naturally, I bought more than I could eat! I had planned to make a houmous dip any for the sports anyway, so thought it would be a good idea to try out mango houmous instead!
Normally, I like to stick to traditional recipes, but when you’ve eaten a lot of the traditional recipe, it feels good to venture out a bit more. Plain houmous has become a staple in our household so a little change up here and there is exciting.
More Hummus Recipes:- Thai green curry hummus | Sumac hummus | Roasted pumpkin spice and garlic hummus | Roasted spicy aubergine hummus
And am I glad that I made that change! The houmous felt so light and fresh. You could really taste the mango flavours but it still didn’t overpower the meal that we ate it with. We added it to Arabic bread, falafel, salad and other dips. A match made in heaven! I spent less time in the kitchen and still got the same fabulous and flavoursome results. It’s a WIN-WIN situation don’t you think? 😉
Ingredients
- 250 g boiled and drained chickpeas in Instant Pot
- 1 fat garlic clove
- 100g fresh mango pieces
- 1/2 fresh red chilli chopped
- Salt to taste
- 2 tbsp. coconut milk ( optional )
- 2 tbsp. coconut oil
- 2 tbsp. lemon or lime juice
- Few fresh leaves of coriander ( optional)
