Ripe Mango Curry (Mambazha Pulissery) - one of my all-time favourite dishes perfectly captures Kerala's vibrant traditional flavours. If you haven't tasted it yet, you are in for a treat!This traditional curry is a delightful harmony of ripe mangoes, creamy coconut, and tangy curd. These basic but core ingredients are blended to create a mildly spiced dish that strikes the perfect balance of sweet and sour and can appeal to any palate.A Seasonal Delight!Known as the King Of Fruits, mangoes hold a special place in Indian culinary tradition. With the onset of summer, mangoes become a staple in Indian kitchens. Exquisite delicacies are created with raw mangoes and ripe mangoes. These specialties showcase the versatility of this wonderful fruit.Why Is Mambazha Pulissery So SpecialThe summer dish Mambazha Pulissery is a feast for the senses. Its easy to prepare and can be stored in the refrigerator for up to a week.It can be enjoyed as part of a larger meal. Serve it alongside boiled red rice, Sambar, pickles, and crispy papadams for a well rounded banquet of flavours and textures. The aromatic seasoning of mustard seeds, curry leaves, and fragrant coconut oil elevates this dish, creating a unique flavour that is hard to resist.Traditionally, this recipe calls for small ripe mangoes (as some varieties are available only in Kerala). I have been using Alphonso or any other local variety available in Mumbai.In this signature dish, the natural sweetness of mangoes perfectly complements the sourness of curd and the nutty essence of coconut sauce. With its light ingredients, it is soothing to the stomach.Mambazha Pulissery is a celebration of ripe mangoes, combined harmoniously with curd and spices to create an unforgettable dish that brings the essence of summer to your table.So, let's roll up our sleeves and dive into the kitchen to whip up this amazing dish to savour the taste of this sweet, tangy delight!
Wash the mangoes thoroughly. Peel the skin completely and cut it into small pieces. Place the pieces in a medium size pan, along with the seeds
Add turmeric powder, chilli powder, salt, and ½ cup water. Then boil on low flame for 10 minutes.
In a grinder, combine freshly grated coconut, green chillies, and cumin seeds. Grind them into a fine paste, adding ¼ cup of water. Pour this mixture into the cooked mango mixture and slow cook for 2 minutes.
Add the whisked curd and mix well. Continue to boil on low flame until the first bubble appears. Switch off the flame immediately; be careful not to boil the curd, as it may curdle.
Seasoning
Heat coconut oil in a small pan. Add mustard seeds and fenugreek seeds, allowing them to splutter. Then toss in dry red chillies and stir briefly. Add curry leaves and switch off the flame.
Pour this tempering over the ripe mango curry and mix well. Sprinkle roasted fenugreek powder and crushed black pepper powder over the curry, mixing thoroughly thereby adding a final burst of flavour! Check for salt and adjust if necessary. If the curd is sour, add a pinch of brown sugar or jaggery powder to balance the flavour. It helps reduce the sourness of the curd.
Mix well and Mambazha Pulissery is ready. Serve with rice.
Notes
Notes & FactsThis curry is best prepared when mangoes are in season, especially if you have a few extra ripe mangoes on hand.It can be stored in the refrigerator for up to a week. However, do not reheat the curry, as this may cause the curd to curdle. Instead, remove the desired quantity from the fridge and let it sit at room temperature for about 1 hour before serving.