Mambazha Pulisserry / Ripe Mango Curry



This vegetarian dish made with ripe mangoes is a part of Kerala sadya items. Even though I have shared this before, it was a guest post. I wanted to have a direct post in my blog. So when I prepared it at home, captured some pictures to post it here. Usually small variety mangoes (‘nattu manga‘) are used for this. You can use 4-5 mangoes and just remove the skin and use it as whole. But If you are using bigger varieties, 1 big is enough, you can slice it and use. Always use ripe and sweet mangoes, since this curry is of sweet and sour type.


  • Mango – 1  big, sliced
  • Green chilly – 4-5
  • Turmeric powder – 1/2 teaspoon
  • Sugar – 2 teaspoon
  • Kashmiri chilly powder- 1/4 teaspoon
  • Curry leaves – 1 string
  • Grated coconut – 1/2  cup
  • Pepper-4 no
  • Cumin seeds – 1/4 teaspoon
  • Yogurt – 1.5 cups
  • Mustard seeds – 1/4 teaspoon
  • Fenugreek seeds – 1/4 teaspoon
  • Dry red chili – 2
  • Curry leaves


  1. In a deep bottomed pot add mango slices, green chilly paste, chilli powder, turmeric powder, salt, sugar, curry leaves, water and boil.
  2. Grind grated coconut,cumin seeds, pepper and handful of water and make a smooth fine paste.
  3. When the mangoes are cooked and the water dries up, add the ground coconut mix and allow to boil.
  4. Beat the yogurt in a blender and add to the cooked mangoes and mix well. Slowly heat up, by stirring continuously and switch  off  before it starts to boil. Check for salt, spiciness and sweetness.
  5. Heat coconut oil in a pan and add fenugreek seeds, mustard seeds, dry chilly and curry leaves . Pour it over the curry.


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