Mambhazam Pulissery Recipe
A vegetarian Kerala Recipes recipe with mango (ripe) - cut into medium sized cubes, coconut oil, turmeric powder (haldi). Ready in 45 min, serves 4.
Curated byAditya Nair🇮🇳
Instructions
11 steps- 1
To begin with Mambazha Pulissery, in a kadai, add, coconut oil, turmeric powder, salt, mangoes and a cup of water
mango (ripe) - cut into medium sized cubes(2)coconut oil(1 tablespoon)turmeric powder (haldi)(1/2 teaspoon)salt - to tastefresh coconut - grated(1/2 cup)coconut oil(1 teaspoon)methi powder (fenugreek powder)(1/2 teaspoon) - 2
Cook them over medium flame until the mango pieces become soft
mango (ripe) - cut into medium sized cubes(2) - 3
Stir them often to avoid sticking at the bottom of the pan
- 4
The gravy becomes thickened once cooled down
curd (dahi / yogurt) - thick and sour(1 cup) - 5
Hence, adjust water level as per your required consistency
- 6
Once mango pieces are cooked, gently mash them with the back of the ladle
mango (ripe) - cut into medium sized cubes(2) - 7
In a mixer, combine coconut, yogurt, cumin seeds, curry leaves add all of them and ground them to fine smooth pasteAdd the grounded paste to the mango gravy and cook over medium flame until the raw smell of the paste leaves, about 8-10 minutes
mango (ripe) - cut into medium sized cubes(2)coconut oil(1 tablespoon)fresh coconut - grated(1/2 cup)cumin seeds (jeera)(1/2 teaspoon)coconut oil(1 teaspoon)mustard seeds(1/4 teaspoon)sprig curry leaves(2)sprig curry leaves(2) - 8
Switch off the flame and keep the gravy aside
- 9
In a small pan, add coconut oil and add mustard seeds, urad dal, curry leaves and wait till the mustard seeds splutter
coconut oil(1 tablespoon)fresh coconut - grated(1/2 cup)cumin seeds (jeera)(1/2 teaspoon)coconut oil(1 teaspoon)mustard seeds(1/4 teaspoon)white urad dal (split)(1/4 teaspoon)sprig curry leaves(2)sprig curry leaves(2) - 10
Add seasoning to the Pulissery
- 11
Allow the gravy to settle down for about 20 minutesSeason the gravy with the roasted fenugreek powder at the time of servingServe your Mambazha Pulissery with Steamed Rice, Cabbage And Carrot Thoran Recipe, and Elai Vadam Recipe (A Traditional South Indian Rice Papad) for a complete South Indian meal
turmeric powder (haldi)(1/2 teaspoon)methi powder (fenugreek powder)(1/2 teaspoon)
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Mambhazam Pulissery Recipe
A vegetarian Kerala Recipes recipe with mango (ripe) - cut into medium sized cubes, coconut oil, turmeric powder (haldi). Ready in 45 min, serves 4.
Curated byAditya Nair🇮🇳
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Directions
11 steps- 1
To begin with Mambazha Pulissery, in a kadai, add, coconut oil, turmeric powder, salt, mangoes and a cup of water
mango (ripe) - cut into medium sized cubes(2)coconut oil(1 tablespoon)turmeric powder (haldi)(1/2 teaspoon)salt - to tastefresh coconut - grated(1/2 cup)coconut oil(1 teaspoon)methi powder (fenugreek powder)(1/2 teaspoon) - 2
Cook them over medium flame until the mango pieces become soft
mango (ripe) - cut into medium sized cubes(2) - 3
Stir them often to avoid sticking at the bottom of the pan
- 4
The gravy becomes thickened once cooled down
curd (dahi / yogurt) - thick and sour(1 cup) - 5
Hence, adjust water level as per your required consistency
- 6
Once mango pieces are cooked, gently mash them with the back of the ladle
mango (ripe) - cut into medium sized cubes(2) - 7
In a mixer, combine coconut, yogurt, cumin seeds, curry leaves add all of them and ground them to fine smooth pasteAdd the grounded paste to the mango gravy and cook over medium flame until the raw smell of the paste leaves, about 8-10 minutes
mango (ripe) - cut into medium sized cubes(2)coconut oil(1 tablespoon)fresh coconut - grated(1/2 cup)cumin seeds (jeera)(1/2 teaspoon)coconut oil(1 teaspoon)mustard seeds(1/4 teaspoon)sprig curry leaves(2)sprig curry leaves(2) - 8
Switch off the flame and keep the gravy aside
- 9
In a small pan, add coconut oil and add mustard seeds, urad dal, curry leaves and wait till the mustard seeds splutter
coconut oil(1 tablespoon)fresh coconut - grated(1/2 cup)cumin seeds (jeera)(1/2 teaspoon)coconut oil(1 teaspoon)mustard seeds(1/4 teaspoon)white urad dal (split)(1/4 teaspoon)sprig curry leaves(2)sprig curry leaves(2) - 10
Add seasoning to the Pulissery
- 11
Allow the gravy to settle down for about 20 minutesSeason the gravy with the roasted fenugreek powder at the time of servingServe your Mambazha Pulissery with Steamed Rice, Cabbage And Carrot Thoran Recipe, and Elai Vadam Recipe (A Traditional South Indian Rice Papad) for a complete South Indian meal
turmeric powder (haldi)(1/2 teaspoon)methi powder (fenugreek powder)(1/2 teaspoon)
Rate this recipe
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