Mambazha Pulissery

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Mango Recipes from  

Mambazha Pulissery/Mambazha Kalan is one of the traditional curries of Kerala made during peak mango season and festive occasions. It is a sour-sweet curry as ripe, juicy mangoes are used with thick curd. 

The fresh spices are blended well with the mango-curd mixture for a super tangy Mambazha Pulissery.

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  • Small ripe mangoes - 7 to 8
  • Thick buttermilk or curd - 2 cups
  • Turmeric powder
  • 1 coconut - grated
  • Red Chilli - 6
  • Methi seeds - 1 tsp
  • Salt to taste
  • Jaggery or sugar - 1 tbsp
  • Red chilli - 1
  • Mustard - 1 tsp
  • Methi seeds - 1 tsp
  • Curry Leaves

How to Make Mambazha Pulissery

  • Boil the mangoes in a small quantity of water and remove the skin.
  • Extract the pulp and add it to the curd.
  • In a kadai, pour one tsp of oil and fry the red chillies and methi seeds. Grind them with the grated coconut.
  • Add the ground masala to the mango curd. Add turmeric powder, jaggery, salt and heat the mixture. (Be careful not to boil).
  • When the mixture rises, turn off the stove.
  • Heat 1 tbsp oil in a kadai, add mustard and methi seeds, chilli and curry leaves.
  • Pour into the mambazha pulissery. Enjoy it with rice or chapattis.