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Ripe Mango -Mambazha Pulissery- Delicious Kerala Vegetarian Recipe

Hands down, lip smackingly delicious Kerala vegetarian dish…

If you ask any Keralite about their favorite Sadya dish, the likely answer would be ripe mango or Mambazha puliserry.

It’s a sweet and tangy yogurt based curry made with ripe mangoes and spiced with a blend of ground coconut and aromatic tempering. This is one of the dishes served in Kerala Sadya and is a favorite in many Kerala households.

This is typically served with Kerala matta rice, along with this rice this pulissery tastes delish. It has the sweetness of the mangoes, nuttiness of the coconut & tanginess of the yogurt, your tastebuds will dance with joy.

After cooking this pulissery, the delightful aroma of the cooked ripe mangoes will waft through the house, enticing everyone to the kitchen.

Ripe Mango -Mambazha Pulissery- Delicious Kerala Vegetarian Recipe
Prep time
Cook time
Total time
Cuisine: In
Serves: 5 People
  • Ripe mangoes- 2, sliced into large chunks
  • Turmeric powder-1/2 tsp
  • Chili powder-1/2 tsp
  • Water- ½ cup
  • Salt-1 tsp
To Grind
  • Coconut grated- 1 cup
  • Cumin seeds- ½ tsp
  • Turmeric powder-1/4 tsp
  • Green chilies chopped- 1
  • Curry leaves- 1 sprig
  • Water- ½ cup
After cooking
  • Thick yogurt/Curd- 1 cup
For tempering
  • Coconut oil- 1½ tbsp
  • Mustard seeds- 1 tsp
  • Whole red chilies-2
  • Curry leaves- 1 sprig
  • Fenugreek seeds- ¼ tsp
  1. Use ripe sweet mangoes, if using large mangoes cut them into large chunks. Seeds can also be added.
  2. If using small mangoes, you can add the whole mangoes.
  3. To a saucepan or clay pan, add mangoes along with chili powder, turmeric powder, salt & water.
  4. Cook covered until the mangoes turn slightly soft. Don't overcook the mangoes & let it turn mushy.
  5. Grind the above-mentioned ingredients 'to grind' to a smooth paste.
  6. Add the ground coconut paste to the cooked mangoes. Rinse the blender jar with ½ cup water & add that.
  7. Cook over medium heat until the raw smell of the ground coconut goes away, for 5 minutes.
  8. Taste and add more salt if required.
  9. Take the pan off the heat, let cool down a bit, add 1 cup yogurt/Curd and combine well until well incorporated.
  10. After adding yogurt, don't cook it, the gravy will curdle.
  11. Close with a lid & keep it aside.
Making the tempering
  1. Place a small frying pan over medium heat, add coconut oil, let turn hot & add mustard seeds, let splutter, add whole red chilies, curry leaves and finally add fenugreek seeds.
  2. Fry in oil for a few seconds, don't let the fenugreek seeds turn brown.
  3. Immediately pour the tempering over the Mango pulissery and keep it covered for sometime. Let the aroma of the tempering infuse into the pulissery.
  4. Open the lid, the mesmerizing aroma of sweet mangoes & the tempering will waft the entire house.
  5. This is served with Kerala matte rice, pour the pulissery over the rice, gently combine with the rice & enjoy.



Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...