A traditional Kerala Sadya (feast) curry delight-Mambazha Pulissery is unique with its blend of sweat and sour tastes. Mambazha pulissery is typically served as the traditional sadya side dish, to go on the side of the coconut leaf, but can also go as a main-curry-mix with boiled rice. The preparation uses ripe mango in yogurt along with coconut gravy. With its unmatchable taste and aroma, Mambazha pulissery is an unavoidable accompaniment for Kerala Sadya on  almost all of the festival occasions of the state.


  1. Mangoes – Well Ripped (Preferably naattumanga – നാട്ടുമാങ്ങാ)             : 3
  2. Beaten yoghurt : 4 cups
  3. Chopped green chilly : 3
  4. Turmeric powder  : ¾ T-sp
  5. Chilli powder  : ½ T-sp
  6. Oil  : 2 T-sp
  7. Salt for taste
  8. Curry leaves

For grinding:

  1. Coconut  :  2 cups
  2. Jeera  : ½ T-sp

For tempering:

  1. Oil  : 1½ T-sp
  2. Mustard seeds : ½ T-sp
  3. Red chilli : 3
The Mango I used

The Mango I used


  • Grind the listed grinding ingredients in to a fine paste.
  • Peel the mango and make small pieces (keep the seed)
  • In an earthen pot/ deep bottom pan, add the mango pieces (and the seed) along with green chilli , turmeric powder, chilli powder, salt  and one cup of water; cook it until smashed.
Cooked to Smashing

Cooked to Smashing

  • Then add the 2 T-spoon of coconut oil along with curry leaves and stir it.
  • Add the coconut paste and cook it for another 4-5 minutes (medium flame).
  • Then reduce the flame into very low and add the yoghurt, stir it for another 2-3 minutes and take it out from the stove. Never allow the curd to boil , the curd will split.
  • In a small kadai/ pan pour 2 T-spoon of coconut oil, add mustard seeds and let it splutter , then add red chillies and fry it.
  • Pour it to the mampazha  pulissery and stir it.

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