Mambazha Pulissery / Ripe Mango Curry



Small Ripe Mangoes – 12 skin removed

Turmeric powder – 1 tsp

Chilly powder – 1/2 tsp

Salt – to taste

Water – 2 cups

For Grinding

Grated Coconut – 1 1/2 cups

Green chillies – 5

Cumin seeds – 1/2 tsp

Curd – 400 ml beaten

For Tempering

Coconut oil -1 1/ 2 tbsp

Mustard seeds – 1 tsp

Fenugreek seeds / Uluva – 1/4 tsp

Curry leaves – 2 sprigs

Dry red chillies – 4 broken



Cook the mangoes along with turmeric powder, chilly powder, salt and water.  Gring the mentioned ingredients to a smooth paste by adding enough curd.  Add this to the cooked mangoes.  Add the rest of the curd and mix well.   Stir the curry continuously and bring it to a boil.  Switch off the flame.  Heat oil in a pan and splutter mustard seeds and fenugreek seeds.  Add curry leaves and chillies.  Pour it over the pulissery and mix well.  Serve lip-smacking ‘Mambazha Pulissery /Ripe Mango Curry’ with steamed rice.  Enjoy with your kids!




  1. Lov elove this one, mom alwyas made and last time when i was home sister made this few time as it was mango season.

  2. Wat a terrific colour, droolworthy pulissery.