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. 

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

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. 

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.

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

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.

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.

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.

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.

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

Mango Curry ~ Kerala mambazha curry recipe: