Mambazha pulissery is a scrumptious, tangy and candy Kerala onasadya curry ready with cute little ripe mangoes in yogurt and coconut base. Let’s examine make this with step-by-step photos and video.
You can also make this as a part of your common menu everytime you discover the small nadan mangoes in season or for Onam sadhya.
Try my ada pradhaman recipe and jackfruit payasam recipe.
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That is my second favourite Kerala dish subsequent to Aviyal. I simply can have avail as such, I adore it that a lot. I had mambazha pulissery at Laxmi’s yearly Onam Sadhya and liked it quite a bit. She even packed some and fortunately took because it was so scrumptious. Final 12 months I used to be planning to publish it however could not, this 12 months I used to be decided to start out off with a few of my favorites. I made this final week however took sufficient time to edit and publish at this time.
For this specific recipe, I needed to make use of the Nadan mango (nattu manga) because it appears to be like fairly within the first place and at all times seen amma utilizing tiny tennis ball dimension mambazham for her mambazha kuzhambu or sambar. So needed to get these for finest style and look. Am undecided if that is from Kerala however at all times seen this in Mustafa annually when mangoes are in season.
It was bit costlier, however I obtained it in any case few for pulissery and relaxation for kuzhambu.
Elements
Listed here are the components wanted for pulissery utilizing ripe mango.
- Mango – Ripe mangoes- Nadan mango (naatu manga) use alphonso or any small selection.
- Coconut – Important ingredient in any Kerala curry.
- Yogurt – Use recent yogurt for finest outcomes.
- Mustard seeds – For tempering.
- Cumin seeds – Lends a gentle flavour.
- Crimson chilli powder – I add this for pretty color and to stability the style. You possibly can skip too.
- Inexperienced chilli – Offers a beautiful flavour and lends spice to stability the tanginess of curd.
- Jaggery – I add a bit further for sweeter facet curry.
- Curry leaves – Offers flavour as within the different Kerala dishes.
Try my recipe card beneath for full checklist and portions.
Step-by-step pictures
Let’s examine make Mambazha pulissery.
1. Take grated coconut, chilli, cumin seeds and little water (¼ cup approx) in a mixie firstly.
2. Grind easily like a paste. Hold apart.
3. Then, take mangoes and peel it gently. Peel from the underside in direction of the stalk facet as it’s simpler this manner.
4. Be as mild as potential with out deforming it is form.
5. Take the peeled mangoes, salt, turmeric, pink chilli powder, jaggery and 1 & ¼ cups of water in a vessel.
6. Boil for 4-5 minutes or till the mangoes are comfortable.
7. Be certain that to show the mangoes gently to keep away from it getting burnt.
8. Now, add floor coconut paste.
9. Combine properly.
10. Simmer moreover for 2-3. minutes or till the curry is thickened and homogenous in texture.
11. In the meantime, beat curd properly easily.
12. Then, decrease the warmth fully and add the overwhelmed curd.
13. Warmth moreover simply till about to boil. However take care to not boil. Change off the flame.
14. Then, warmth a pan with oil and splutter mustard, add pink chilli, fenugreek seeds and curry leaves. Change off the range and add pink chilli powder lastly. Give a fast stir.
15. Add to mambazha pulissery and blend properly.
Serve mambazha pulissery with matta rice finest. I at all times love Kerala pappadam alongside.
Substitutions & variations
- As a substitute of mangoes, you need to use greens like uncooked banana, yam or fruits like ripe nendran banana, pineapple. Use you personal mixture like pineapple + cucumber.
- The quantity of sweetness is determined by your desire. However I prefer it on candy facet. So you possibly can add from 2 tablespoon to ¼ cup jaggery(or sugar) on this recipe.
My notes
Although naatu manga works finest, if you cannot get it, use any mango like alphonso, slice and use within the recipe. I prefer to slice each side alongside the seed and use within the recipe as such as a substitute of reducing it into cubes or skinny slices. But it surely’s private desire, you possibly can put together accordingly.
Prime suggestions
- Candy, ripe mangoes works finest.
- Don’t boil after including curd, simply warmth in low flame in any other case it is going to curdle.
Serving suggestion
Function ozhichu curry with matta rice and poppadoms together with different facet dishes as a part of a sadhya.
Storage
You possibly can preserve refrigerated and use for 2 days, reheating gently.
Once you discover mangoes in season, you should buy it in bulk, peel and prepare in a zipper lock with out stacking. Then freeze it and use upto 6 months.
Recipe card
Mambazha Pulissery Recipe
Mambazha pulissery is a scrumptious, tangy and candy Kerala onasadya curry ready with cute little ripe mangoes in yogurt and coconut base.
Cup measurements
Elements
- 4 Mango ripe, small selection
- 1 cup Yoghurt
- ¼ teaspoon Turmeric powder
- ¼ teaspoon Crimson chilli powder
- 1 tablespoon Jaggery powder
- 4 Curry leaves
- Salt
Grind to stick
- 1 cup coconut
- 2 Inexperienced chillies
- ½ teaspoon Cumin seeds
To mood
- 1 tablespoon Coconut oil
- 1 Dry pink chilli
- ½ teaspoon Mustard seeds
- ⅛ teaspoon Fenugreek seeds
- ¼ teaspoon Crimson chilli powder non-obligatory
- few curry leaves
Stop your display from going darkish
Directions
-
Take grated coconut, chilli, cumin seeds and little water (¼ cup approx) in a mixie firstly.
-
Grind easily like a paste. Hold apart.
-
Then, take mangoes and peel it gently. Peel from the underside in direction of the stalk facet as it's simpler this manner.
-
Be as mild as potential with out deforming it is form.
-
Take the peeled mangoes, salt, turmeric, pink chilli powder, jaggery and 1 & ¼ cups of water in a vessel.
-
Boil for 4-5 minutes or till the mangoes are comfortable.
-
Be certain that to show the mangoes gently to keep away from it getting burnt.
-
Now, add floor coconut paste and blend properly.
-
Simmer moreover for 2-3. minutes or till the curry is thickened and homogenous in texture.
-
Beat curd properly easily. Decrease the warmth fully and add the overwhelmed curd.
-
Warmth moreover simply till about to boil. However take care to not boil. Change off the flame.
-
Warmth a pan with oil and splutter mustard, add pink chilli, fenugreek seeds and curry leaves.
-
Change off the range and add pink chilli powder lastly. Give a fast stir.
-
Add to mambazha pulissery and blend properly.
Video
Notes
- Don't boil after including curd, simply warmth in low flame in any other case it is going to curdle.