Mambazhapulissery

Everyone will have this one curry that they associate with beautiful memories, one curry that they make only once in a while, lest it loses it’s charm, one curry that is so indulgent that they sleep with a smile as they are looking forward to the next day! For me that curry is “mambazhapulissery”!

Is there anyone who dislikes a mango? I don’t think so! No wonder its called King of Fruits! And unlike most of the fruits, it’s seasonal. So come summer, everyone looks for different ways to inculcate mango in their cuisine. And this indulgent curry is one of them.

The best variety of mango to make an authentic mambazhapulissery is the Chandrakaran mangoes. They are a local variety of mangoes from Kerala, also the most expensive variety of mango from the state. If you are unable to find this variety, then any fibrous variety would be good. If the mango isn’t fibrous then it will start disintegrating when we boil it and the end result wouldn’t be ideal. I have used Alphonso mangoes here.

I’ve seen many ways in which a mambazhapulissery is made. The recipe I’m detailing here is the way my mother makes it and she makes the best mambazhapulissery – maybe I’m biased! This is an easy recipe, as we aren’t adding coconut paste here. The mangoes are stewed for a long time thus making the curry thick, hence there isn’t a need to add coconut paste. Let’s see how this indulgent curry is made!

Mambazhapulissery

Lejna

A much loved sweet and sour Kerala mango curry. This is the indulgence, come summers!

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Prep Time 10 mins

Cook Time 1 hr

Course Main Course

Cuisine Kerala Cuisine

Servings 5 people

Ingredients

  

• 5 nos Mangoes fibrous variety
• 3 nos Green chillies slit
• 1 tbsp Whole peppercorns crushed
• 1 tsp Turmeric powder
• Salt as per taste
• 1½ cup Thick curd lightly whisked

Tempering

• 4 tbsp Oil
• 1 tsp Mustard seeds
• ½ tsp Fenugreek seeds
• 3 nos Dry red chilli
• 1 sprig Curry leaves

Instructions

 

• For mambazhapulissery you need to peel the mangoes with your hands and not the peeler. Start from the top of the mango, make a small dent with your thumb nail and start peeling. This gives the mango a rough exterior and enables the flavour to seep into the mangoes.
• Place the mangoes in a deep vessel.
• Add the slit green chillies, crushed peppercorns, turmeric and salt to the mangoes. Pour water till all the mangoes are submerged in water.
• Cook the mangoes in slow flame till the water is well reduced and there is only about a cup and a half of water remaining.
• Pour the lightly whisked curd and mix. Check if the curry is too thick, if so you can add a little water. Stop the stove at this point as the curd may curdle.
• Heat oil in a small kadai. Splutter mustard seeds and then add the fenugreek seeds and off the stove. The fenugreek seeds shouldn't get burnt as that will impart a very bitter taste to the curry. Add the red chillies and curry leaves to this and temper the curry.

Keyword Kerala mango curry, Mambazhapulisseri, Mambazhapulissery, Mango, Mango curry, Mangoes, Pulisseri, Pulissery, Ripe mango curry