Mambazha pulissery | Mambazha curry kerala style | sweet mango curry

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Mambazha pulissery | Mambazha curry kerala style | sweet mango curry is an authentic Kerala cuisine and so mouth watering delicious dish made with Ripe Mango, coconut and Yogurt. Its Simple and light when had with steam rice and thoran. also served in the different from routine kerala sadhya.

Choosing Mangoes – You can choose any Sweeter variety of Mango, Mango Curry needs fully Ripe Mango almost like in a mashable stage. It is better to use sweeter variety Mangoes for the perfect taste. If your Mangoes are tiny, then peel the skin and use it as such without cutting it to pieces. Yes, With the seed only. It will be yummy to squeeze the pulp while eating. If you have only large sized mangoes, then peel the skin and cut them into pieces.

video recipe of mambazha puliserry:

Mango Curry ~ Kerala mambazha curry Pictorial Description:

peel the mango skin and keep it ready. Mambazha pulissery

Cook the mango chunks/whole mango (skin peeled) with little water, turmeric powder, chilli powder, green chilli and mix well. let it boil for 10 min. I have used earthen pot to make this dish. You can use any thick bottom vessel or even pressure cook the mangoes for 1 whistle. instead of using water for cooking mangoes, here is a quick tip: refer next step

Mambazha pulissery

in separate pan, boil the skin of the mangoes with little water till it comes to a rolling boil. filter and add it to the curry. it gives an amazing taste to the curry. Mambazha pulissery

close and cook the mango curry for 10 minutes. if the mangoes are cut pieces then cook for less than 5 minutes. since they are whole mangoes, i cooked for about 8-10 minutes.

Mambazha pulissery

Grind coconut, cumin seeds to a fine paste. open and add the coconut paste to the curry.

Mambazha pulissery

Add the ground masala to the curry and mix well. add salt, close and let it cook for 5 minutes in medium flame or until the curry is well blended with ground paste and raw smell of coconut is gone.

Mambazha pulissery

At this Stage, switch off the stove. After 2 minutes, Add the beaten curd. If you add them while the curry is hot, it will get definitely get curdled. when the curry is lukewarm, add the beaten curd and mix well. heat of the mud pot/pan is enough for the curd to get warm. need not cook the curd.

Mambazha pulissery

Season it with crackled mustard seeds, fenugreek seeds, red chilli and curry leaves. optionally add turmeric powder and chilli powder after switch off. mix well and the tempering to the curry.

Mambazha pulissery

lastly, after adding tempering to the curry, mix well. at this stage, you can add jaggery if the sweetness of mango is less. mango i used here in this recipe was very sweet, so i dint add jaggery.

Mambazha pulissery

this curry is best tasted the next day. cook the previous day night and let it set.

Mambazha pulissery

Mango Curry ~ Kerala mambazha curry recipe:

Kerala mambazha curry

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings: 4 servings


  • 6-7 small ripe mangoes
  • 1 spring curry leaves
  • 1 no green chilli
  • 1/4 tsp turmeric powder
  • 1/4 tsp chilli powder
  • 1/2 cup coconut pieces
  • 1 tbsp cumin seeds
  • salt to taste
  • 1.5 cups beaten curd
  • 1 tbsp coconut oil
  • 1 tsp mustard seeds
  • 1/4 tsp fenugreek seeds
  • 1 spring curry leaves
  • 1 no red chilli broken
  • 1/4 tsp turmeric powder
  • 1/4 tsp chilli powder


  • peel the ripe mangoes and boil the skin with 1.5 cups water to a rolling boil. 
  • cook the mangoes in the water boiled with the skin. discard the skin and add the water to the pan. 
  • add the mango, curry leaves,  green chilli, turmeric powder, chilli powder. 
  • mix well, close and cook for 10 minutes. 
  • meanwhile grind coconut and cumin to fine paste
  • add the coconut paste to the curry. add salt, mix well, close and cook for 5 minutes.
  • open and switch off. leave it for 2-3 minutes until luke warm. now add the beaten curd little at a time and mix continuously. 
  • tempering: heat coconut oil, crackle mustard seeds, fenugreek seeds curry leaves, red chillies, turmeric powder, chilli powder and switch of. mix well and add the tempering to the curry. 
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