- Ripe mango മാമ്പഴം - 3 Nos (small)
- Grated coconut തേങ്ങ ചിരണ്ടിയത് - 1 Cup
- Curd / Yogurt തൈര് - 1 Cup
- Turmeric powder മഞ്ഞള്പൊടി - 1 Pinch
- Shallot ചെറിയ ഉള്ളി - 6 Nos
- Green chilli പച്ചമുളക് - 3 Nos
- Garlic വെളുത്തുള്ളി - 2 Cloves
- Cumin seeds ജീരകം - ½ Tea Spoon
- Mustard seeds കടുക് - ½ Tea Spoon
- Fenugreek seeds ഉലുവ - ½ Tea spoon
- Dry red chillies വറ്റല്മുളക് - 2 Nos
- Curry leaves കറിവേപ്പില - 1 Sprig
- Coconut Oil വെളിച്ചെണ്ണ - 2 Table Spoon
- Salt ഉപ്പ് - To taste
- Peel the mangoes. If it is not pulissery mambazham (small ripe mango) dice it.
- Slice shallots and slit green chillies length wise.
- Grind grated coconut, garlic and cumin seeds into fine paste.
- Beat the curd to make it smooth and keep aside.
- Cook the mangoes in a covered vessel by adding turmeric powder, green chillies, salt and enough water to cover the mangoes (about 10 minutes in a medium flame).
- When it is done, open the lid and mash a bit of the pieces. Add the ground paste and combine well.
- Simmer it by stirring occasionally (do not let it boil). Add the beaten curd and combine it. Remove from the flame and keep aside.
- Heat 1 table spoon of coconut oil in a cooking pan and put mustard and fenugreek seeds. When it splutters, add broken dry red chillies and stir for few seconds. Put shallots and curry leaves. Saute till it turns golden brown. Add this to the prepared mambazha pulissery.
- Transfer to the serving dish.
2) If the mango is not enough sweet, add little sugar to it for the better taste.
Author: Shaan Geo
According to me cooking is an equal-opportunity talent and I find that anybody can cook. It is not limited by the age, profession, caste, colour or creed of a person. What is needed is the love for cooking. For me the passion for cooking does not stop in the kitchen, when I travel, I continue to be inspired by eating in some of the best restaurants around the world.
26 comments on “Mambazha Pulissery”
You are welcome Noori. I am glad that you loved it and you prepared it with the help of my recipe. Hope you will like other recipes too. Thanks for sharing your feedback.
Mambazha pulissery serikum kalaki… great taste with palakadan matta rice….
Thanks Jaison. Glad you liked it 🙂
Thanks for the recipe.
You are welcome Sajitha.
Thank you so much Mr. Shaan Geo, I also like cooking, I must learn more, if you help me? You wrote any book? plzz send me name of the book..! or still not you wrote book, this is the better time plzz start for me. Have a nice day. Thanks, Your brother.
Thank you very much dear brother for your kind words of encouragement. I will definitely help you in learning cooking. I am planning for a book next year, will inform you when it is published. Hope to see you here often. Happy cooking 🙂
I did this. Don’t know if my hubby likes or not. I’m sure he’ll like. It tastes like my ammamma’s cooking. Thank u so much
wow my hubby likes it. Thank u Shaan
You are welcome Susan. Thanks a lot for the feedback. I really happy that you and your hubby loved it. Hope you will try other recipes too. Have fun in the kitchen 🙂
Love to eat Kerala recipes. Today I am trying for mambazha puliseri. Thank you for your awesome recipes.
You are welcome Santhi, Glad you loved Kerala recipes. Hope you will share the feedback on “Mambazha Pulissery”. Happy cooking 🙂
It came out very well Geo. Thanks for sharing. Please can you help me with Aaloo paratha. Your recipes are easy to follow and yummy too. Cheers Geo 🙂
Vini, Great to know that the Mambazha Pulisery came out well for you. I will try to include the Aalo paratha soon. Thanks for the good words of encouragement. Have fun in the kitchen 🙂
Which one is more gud, ginger or garlic. :-O ? I have made this using ginger, and it came out well, but never used garlic. But will try using garlic too…
Vidya, Both are good. As I like garlic very much, I usually prepare mambazha pulisery with garlic. Anyway, please share your experience.
I love to prepare Kerala ‘s authentic dishes. One of them is mambazha pulissery… with the help of your clear instructions I’m sure it will be easy. Thank you Shaan. Hope it turns out to be as delicious as you prepare!!
Rajani, great to know that you love Mambazha Pulissery. Hope it will come out well for you. Thanks for taking time to share your comments. Happy cooking 🙂
Hi Shanchetta, pls try to replace the word ‘cumin’ with big cumin or small cumin and all of your recipes. This making a big confusion.
Salma, Thanks for the suggestion. I will do the necessary corrections as early as possible. Sorry for making it confused.
I really liked your recipe! It give me a nice experience, thank u so much, expecting good simple recipes like this.
Anu, Thanks for the feedback. I will try to post more simple recipes. Hope to see you here often.
Being a malayali never lived in Kerala. But I always relished This cuisine. I am trying this for the first time through your site for my in laws and friends.Hope everything goes well.
In the authentic kerala dish, we do not add garlic, cumin and shallots; grind coconut with roasted red chillies and roasted fenugreek seeds. Tastes even more traditional.
Vijaya, Thanks for the suggestion and tip.
Thank you so much.. I love this dish and this is the first time I am preparing it on my own with the help of your recipe.