Mambazha Pulisseri

I love the mor kootan/kadhi varieties – anything with yoghurt/buttermilk as the gravy base.

Mambazha pulisseri is a special fave! I love the combination of sweet, sour, spicy all flavors at once. Amazing taste and fragrance the dish has … And its quick and easy to prepare 🙂




This one too is on its way for Srivalli’s curry mela!




Ripe Mango: 1

Thick sour curd/yoghurt: 2 cups

Turmeric powder: ½ teaspoon

Red chilly powder: ½ teaspoon

Grated Coconut: 1 tablespoon (you can add more if you like)

Green chillies: 2

Oil: 1 teaspoon (preferably coconut oil)

Dry red chilly: 1

Mustard seeds: 1 teaspoon

Fenugreek (methi) seeds: 1/4 teaspoon

Curry leaves: 4-5

Jaggery: 2 teaspoons (optional – depending upon the sweetness of the mango)

Salt to taste



  1. Wash, peel, and chop the mangoes into bite-sized pieces.
  2. In a heavy bottomed vessel, add these mango pieces, about a cup of water, turmeric powder, and half the red chilly powder.
  3. Cook on medium heat till the mangoes are cooked – about 8-10 minutes and the liquid reduces.
  4. In the meanwhile, grind the coconut and green chillies to a coarse paste.
  5. When the mangoes are done, add this paste and mix well.
  6. Cook for about 2-3 minutes more.
  7. You may add a couple of teaspoons of rice flour dissolved in a tablespoon of water along with the coconut paste – this can help avoid splitting of the curd.
  8. In the meanwhile, beat the curd/yoghurt till smooth.
  9. Take the vessel off the gas stove and add the curd/yoghurt to it. Add the jaggery and salt to taste. Mix well. You may add a little water if the curd/yoghurt is too thick.
  10. Cook on very low heat till the pulisseri is well heated – avoid cooking on high heat as this may cause the mixture to curdle and split. Another key to ensure the curd does not separate is to use sour curds. Just when the gravy comes to a boil, you can turn off the heat.
  11. Heat oil in a small frying (tempering) pan and add the mustard and fenugreek seeds.
  12. When they pop, add the red chilly, curry leaves, and the remaining red chilly powder.
  13. Turn off the heat and pour over the pulisseri. Mix well. Allow to rest for a couple of minutes so that the flavors blend in.
  14. The pulisseri is ready to serve and enjoy. Best with rice, but also can be had with rotis/puris if you like.

2 Responses to “Mambazha Pulisseri”

  1. Nice recipe and nice pics

    From skribles: Thanks Vanamala

  2. yummy color.. great……

    From skribles: Thanks Srilekha

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