Photo: Sutapa Pal · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Breakfast

Mambazha Pulissery

Traditional 69. Mambazha Pulissery recipe

🧺 Ingredients

• 3 small ripe Kerala mangoes (Nattu Mambazham / Neelam, about 350g total)
• 2 green chillies, slit
• 1/4 tsp turmeric powder
• 1/4 tsp chilli powder
• 1/2 tsp salt
• 120g fresh grated coconut
• 2 green chillies
• 1/2 tsp cumin seeds
• 150g plain curd (yogurt), whisked smooth
• 2 tbsp coconut oil
• 1/2 tsp mustard seeds
• 1/4 tsp fenugreek seeds
• 2 dried red chillies, broken
• 2 sprigs curry leaves

👩‍🍳 How to make Mambazha Pulissery

1. Grind coconut paste (3 mins): Grind fresh coconut, green chillies, and cumin seeds with 3 tbsp water to a very smooth paste. Add whisked curd and blitz briefly to incorporate — 10 seconds maximum. The mixture should be a thick, smooth slurry.
2. Add coconut-curd paste (5 mins, low heat): Reduce heat to low. Pour the coconut-curd mixture into the mango pan, stirring constantly and gently. Cook on the lowest heat for 3-4 mins, stirring — never let it boil or the yogurt will curdle and the curry will turn grainy. The pulissery should coat a spoon and smell fragrant with a sweet-sour balance.
3. Temper (2 mins): Heat coconut oil in a small pan until shimmering. Add mustard seeds and let them pop. Add fenugreek seeds — fry 15 seconds until golden (not dark or they become bitter). Add broken red chillies and curry leaves; fry 30 seconds. Pour over the pulissery immediately.
4. Serve: Ladle into bowls and serve warm with plain rice or as a side with puttu.

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