Mambazha Pulissery Recipe — The Ultimate Kerala Mango Curry

Indulge in the exquisite flavours of Mambazha Pulissery, a tangy Kerala mango curry bursting with tropical goodness and culinary tradition.

Published On Apr 29, 2024 | Updated On May 04, 2024


Summer's fiery embrace brings not just sunshine and warmth, but also a bounty of seasonal fruits. In the southern Indian state of Kerala, the arrival of mangoes is a cause for celebration. Homes are filled with the sweet, tropical aroma as these juicy fruits are transformed into delectable dishes, one of the most beloved being mambazha pulissery (pronounced mum-ba-zha poo-lis-se-ri).

Mambazha pulissery translates to mango curry, but it's so much more than just a simple fruit dish. This curry is a symphony of sweet, tangy, and spicy flavours, brought together by the magic of ripe mangoes, creamy yoghurt, and a fragrant coconut paste. It's a delightful balance that tantalises the taste buds and leaves you wanting more.

The beauty of the mambazha pulissery recipe lies in its simplicity. With a handful of pantry staples and the seasonal star - the mango - you can create a dish that is both comforting and elegant. It's perfect for a weeknight meal served with steamed rice, or as a delightful addition to a festive Keralan spread.

So, are you ready to embark on a culinary adventure to Kerala? Let's dive into the world of mambazha pulissery recipes and create this tangy and delicious mango curry in your kitchen!


Ripe mangoes: The foundation of this dish is the mango. Choose ripe mangoes that are yielding to the touch but not mushy. Ideally, Alphonso mangoes are preferred for their sweetness and vibrant flavour. However, any variety of ripe mangoes will work.

Coconut: Freshly grated coconut is used to create a creamy and flavorful base for the curry. If fresh coconut is unavailable, unsweetened shredded coconut can be substituted, but the taste won't be quite the same.

Yoghourt: Yogurt, or curd as it's called in India, adds a delightful tanginess and creaminess to the mambazha pulissery recipe. Use full-fat yoghurt for the best results, as it lends a richer texture to the curry.

Spices: The magic of Kerala cuisine lies in its clever use of spices. Mambazha pulissery is flavoured with a simple yet aromatic blend of cumin seeds, green chillies, turmeric powder, and curry leaves. These spices add depth and warmth to the dish without overpowering the delicate mango flavour.

Jaggery (optional): A touch of jaggery, unrefined cane sugar, is often added to balance the tanginess of the yoghurt and enhance the natural sweetness of the mangoes. This is an optional ingredient, but it elevates the flavour profile of the mambazha pulissery recipe.


Now that you're familiar with the key ingredients, let's get cooking! Here's a detailed mambazha pulissery recipe that will guide you through the process:


  • 2 ripe mangoes, peeled and chopped
  • 1 cup grated coconut (fresh or unsweetened shredded)
  • 1 cup full-fat yoghourt, whisked
  • 1/2 cup water
  • 1 tablespoon vegetable oil
  • 1 teaspoon cumin seeds
  • 2 green chillies, slit lengthwise (adjust according to spice preference)
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • 1 tablespoon chopped curry leaves
  • 1 teaspoon jaggery (optional)


  1. Grind the coconut paste: In a blender or grinder, combine the grated coconut, cumin seeds, green chillies, and a little water to create a smooth paste. Set this aside.
  2. Cook the mangoes: Heat oil in a pan over medium heat. Add the chopped mangoes, turmeric powder, and a pinch of salt. Sauté for 3-4 minutes, or until the mangoes soften slightly.
  3. Introduce the coconut paste: Add the prepared coconut paste to the pan with the cooked mangoes. Stir well and cook for another 2-3 minutes, allowing the flavours to meld.
  4. Tempering time: In a separate tadka pan (a small pan used for tempering), heat a teaspoon of oil. Add mustard seeds and let them splutter. Once they pop, throw in the curry leaves and jaggery (if using). Let the curry leaves sizzle for a few seconds, then immediately pour this tempering over the mambazha pulissery simmering in the main pan.
  5. Yoghourt delight: Slowly whisk the whisked yoghourt and water together. Add this tempered yoghurt mixture to the mango curry. And you mambazha pulissery is ready to be savoured. 

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