17 August 2013


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Mambazha Pulissery


  1. Small ripe mango-(nattu manga)-(peeled) 2 to 3 nos
  2. Green chilies-cut vertically- 2 to 3 nos
  3. Red chili powder- 1/4 tsp
  4. Turmeric powder- 1/2 tsp
  5. Salt- to taste
  6. Water- 3/4 cup( or as required)
  7. Yogurt- 1.5 cups
To grind together
  1. Grated coconut- 1/2 cup
  2. Cumin seeds- 1/2 tsp
  3. Water- as required
For tempering
  1. Mustard seeds- 1/2 tsp
  2. Fenugreek seeds- 1/4 tsp
  3. Curryleaves- 2 sprigs
  4. Dry red chilies- 2 to 3 nos
  5. Coconut oil- as requied
  • Whip yogurt and salt to taste in a mixing bowl and set aside.
  • Grind together coconut and cumin seeds  to form a thick ,smooth paste ,adding sufficient quantity of water.Keep aside.
  • In a pan combine together mango,green chilies,red chili powder,turmeric powder and water.Cover and cook until it turns soft.Add the prepared coconut paste and cook for about 4 to 5 minutes on a medium low flame.Bring it to just under a boil.
  • Switch off the stove and slowly add yogurt ,stirring well as you do so.Add more salt,if required.
  • Heat oil in pan and add mustard seeds,let it splutter.Add fenugreek seeds and saute for few seconds.Add curry leaves and dry red chilies and saute for few more seconds.Add this to the prepared curry and mix well.
Serve with rice.


  1. Really superb. Will surely try this dish

  2. Ingredients look wonderful...is this a side dish, a dip, appetizer or dessert?

  3. Thank you dear!!This is a kerala style sweet n sour mango curry....it is usually made when mangoes are in season..and is served as an accompaniment to rice.
    Happy cooking!!

  4. Firstly, I compliment you on your visual treats. I've tried a couple of your recipes and must say they were really good. Today, I made mambazha pulissery. Yummo. It was too good and we sat down to a simple yet hearty lunch. Must add, I can't stop pinning away your recipes. They're as good as they appear in the pictures. Good work.

    1. Thank you for your kind words dear!!! im so happy that you liked the curry...even i just love mambazha pulisherry....all time fav....mmmm
      Thanks a lot for the feedback...Regards

  5. Hi

    I got a black manchatti jus like u have, cured it with rice kanji but when I tried to boil water or do seasoning with oil I see that the water or oil jus seeps through the bottom when in contact with heat

    Is this normal

    1. HI priya..
      Sorry for the delay...okie..
      even if you cure the manchatti it will absorb some oil / water during the first few uses...
      but if water/oil drips through the bottom , then you should check if there are any fine cracks on the inner or outer surface of the manchatti


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