Mambazha Pulissery (Mango Curd Curry)

Yes... It’s Mango season... too many ripened mangoes...what to do... here you are with the tempting mampazha pulissery. Mampazha pulisseri is a typical Kerala curry made with ripened juicy mangoes.

For this it is best to use the local species ‘chandrakaran’. But as an alternate you can also use ‘Langra‘, ‘Alphonso’, ‘Sinduri’ etc.

2 reviews, 4.64/5

Mambazha Pulissery (Mango Curd Curry)


4 persons

30 minutes

Items List

Name Quantity Image
Ripened mangoes 6 nos
Curd 400 ml
Scraped coconut 1 ½ 150ml cup
Water 2 cups
Green chillies 2 nos
Pepper powder 1 ½ tsp
Turmeric powder 1 tsp
Salt enough to taste
Fenu greek 1 tsp
Scraped jaggery 1 tbsp
Curry leaves 12 nos
Oil 1 tbsp
Mustard 1 ½ tea sp
Dried red chillies 4 nos


stage 1

blend scraped coconut and green chillies to a fine paste and keep it aside.

stage 2

Dry roast fenugreek and crush it to a coarse powder and keep it aside.

stage 3

Peel the skin of all the mangoes.

stage 4

in a kadai put all the mangoes, pour 2 cups of water, add salt ,jaggery and turmeric. As it starts boiling, cover it with the lid. Flip over the mangoes occasionally while boiling. Let it boil until the mangoes are cooked.

stage 5

now add pepper powder, fenugreek powder and curd. Mix well. Keep the flame medium and let the whole contents froth gently. Stir it occasionally so that frothing becomes even.

stage 6

Add curry leaves.

stage 7

now add coconut paste and mix well. Keep it in a low flame. When it starts boiling, mix the whole contents gently, so that the coconut paste cooks well but doesn’t boil too much to get over cooked. Now turn off the stove and keep the curry aside.

stage 8

Heat a tadka pan, pour oil and pop mustard. To this add dried red chillies and pour the mixture to the curry.

Now tangy tasty Mampazha pulisseri is ready to serve.


  • To get the tangy taste of the skin of the mangoes, you can boil the skin with some water and use the same stock instead of water at stage 3.
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