Kerala Special Mambazha Puliserry Recipe
A vegetarian Kerala Recipes recipe with mango (ripe), green chillies - sliced lengthwise, curd (dahi / yogurt) - whisked. Ready in 50 min, serves 6.
Curated byAditya Nair🇮🇳
Instructions
11 steps- 1
To begin making the Kerala Special Mambazha Puliserry recipe, first heat a heavy bottomed pan with 2 cups of water
- 2
Add the mangoes, green chillies and cook covered for 10 to 15 minutes over low flame
mango (ripe)(4)green chillies - sliced lengthwise(2)red chilli powder(1 teaspoon)dry red chilli - cut into halves(2) - 3
You can optionally squeeze out some pulp to make a gravy
- 4
When the mangoes are simmering, prepare the masala paste by grinding coconut, cumin seeds, turmeric powder, chilli powder in a mixer jar using 1/4 cup of warm water to a smooth paste
mango (ripe)(4)fresh coconut - grated(1 cup)cumin seeds (jeera)(1 teaspoon)turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1 teaspoon)coconut oil(2 teaspoon)mustard seeds(1/2 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon)dry red chilli - cut into halves(2) - 5
Once the mangoes are cooked, add the ground masala paste and cook the Mambazha Puliserry over low flame for 5 to 7 minutes in the same pan
mango (ripe)(4) - 6
Now add the whisked curd and give the Mambazha Puliserry a brisk boil and turn off the heat
curd (dahi / yogurt) - whisked(1 cup) - 7
Check the salt and spices and adjust accordingly
salt - to taste - 8
Heat a tadka pan with coconut oil over medium heat; add the mustard seeds, methi seeds and allow them to crackle
fresh coconut - grated(1 cup)cumin seeds (jeera)(1 teaspoon)coconut oil(2 teaspoon)mustard seeds(1/2 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon) - 9
Add the dry red chillies and the curry leaves and stir fry for a few seconds
green chillies - sliced lengthwise(2)red chilli powder(1 teaspoon)dry red chilli - cut into halves(2)sprig curry leaves(1) - 10
Pour the tempering over the Mambazha Puliserry and transfer to a serving bowl and serve hot
- 11
Serve Kerala Special Mambazha Puliserry with hot Steamed Rice and Elai Vadam for a delicious weekday meal
Rate this recipe
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Kerala Special Mambazha Puliserry Recipe
A vegetarian Kerala Recipes recipe with mango (ripe), green chillies - sliced lengthwise, curd (dahi / yogurt) - whisked. Ready in 50 min, serves 6.
Curated byAditya Nair🇮🇳
Estimated Nutrition Highlights
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Directions
11 steps- 1
To begin making the Kerala Special Mambazha Puliserry recipe, first heat a heavy bottomed pan with 2 cups of water
- 2
Add the mangoes, green chillies and cook covered for 10 to 15 minutes over low flame
mango (ripe)(4)green chillies - sliced lengthwise(2)red chilli powder(1 teaspoon)dry red chilli - cut into halves(2) - 3
You can optionally squeeze out some pulp to make a gravy
- 4
When the mangoes are simmering, prepare the masala paste by grinding coconut, cumin seeds, turmeric powder, chilli powder in a mixer jar using 1/4 cup of warm water to a smooth paste
mango (ripe)(4)fresh coconut - grated(1 cup)cumin seeds (jeera)(1 teaspoon)turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1 teaspoon)coconut oil(2 teaspoon)mustard seeds(1/2 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon)dry red chilli - cut into halves(2) - 5
Once the mangoes are cooked, add the ground masala paste and cook the Mambazha Puliserry over low flame for 5 to 7 minutes in the same pan
mango (ripe)(4) - 6
Now add the whisked curd and give the Mambazha Puliserry a brisk boil and turn off the heat
curd (dahi / yogurt) - whisked(1 cup) - 7
Check the salt and spices and adjust accordingly
salt - to taste - 8
Heat a tadka pan with coconut oil over medium heat; add the mustard seeds, methi seeds and allow them to crackle
fresh coconut - grated(1 cup)cumin seeds (jeera)(1 teaspoon)coconut oil(2 teaspoon)mustard seeds(1/2 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon) - 9
Add the dry red chillies and the curry leaves and stir fry for a few seconds
green chillies - sliced lengthwise(2)red chilli powder(1 teaspoon)dry red chilli - cut into halves(2)sprig curry leaves(1) - 10
Pour the tempering over the Mambazha Puliserry and transfer to a serving bowl and serve hot
- 11
Serve Kerala Special Mambazha Puliserry with hot Steamed Rice and Elai Vadam for a delicious weekday meal
Rate this recipe
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