Mambazha pulissery is a traditional Kerala gravy made with mangoes and buttermilk. Also known as mambazha mor kuzhambu, it is usually served with rice.
Pulissery or pulishery or moru kari is one of the common recipes made in every Malayali house and also the most important of sadhya dishes.
Kerala Erissery and Pulissery:
Even if you are not from Kerala you might have definitely heard about the famous Sadhya dishes. The elaborate sadhya dishes usually include this Pulissery, Erissery, Upperi, thoran, Pradhaman, Pachadi, puli inji, aviyal, parippu curry and many more.
I find the beautiful names themselves are attractive about these delicious recipes. Erissery is a coconut-based curry in which the vegetables like pumpkin are cooked with coconut, pepper and chilli spice paste. Later it is again topped with roasted coconut.
Pulissery is buttermilk-based mild spicy gravy. Gourd vegetables like ridge gourd, bottle gourd, Brinjal, Ladies finger, cucumber are the vegetables generally used for pulishery.
Try this Vendaikkai mor kuzhambu from my blog.
Mambazha pulissery or mambazha mor kuzhambu
This is an unusual yet delicious one in this moru curry group. The sweet and sour soft mangoes in thick buttermilk spiced gravy give a delicious combination. Serve this mambazha moru curry with hot rice and appalam for divine food.
Tips for a good Mango Moru Kari:
- Use thick and non-sour buttermilk or curd for creamy pulishery.
- Choose ripe mangoes with less fiber. I used a fully ripe Alphonso variety.
- The green chilli and cumin spice are good enough for mild buttermilk gravy. If you wish to use chilli powder, reduce the number of green chillies.
- Never cook the pulishery on high after adding buttermilk. It will further curdle up and won’t taste good.
- Season with coconut oil to get the traditional taste of Kerala mambazha pulissery.
You may like these healthy Kerala sweets:
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Mambazha pulissery | Mambazha mor kuzhambu | Mango buttermilk gravy
Equipment
- Cooking pan
- Tadka pan
- Blender
Ingredients
- 2 ripe Mangoes (non-sour, no fiber)
- 1 cup Buttermilk thick
- ½ tsp Turmeric powder
- 1 ¼ tsp salt as per taste
To grind:
- 2 tbsp Coconut
- ½ tsp Cumin seeds
- 3 Green chillies
To temper:
- 2 tsp Coconut oil
- ½ tsp Cumin seeds
- ½ tsp Fenugreek seeds
- Few curry leaves
- 1 Red chilli
- ¼ tsp Asafoetida
Instructions
Preparation:
- Choose ripe mangoes with very less fiber
- Rinse and peel the skin of the mangoes.
- Cut into bite-sized pieces.
- In a blender add two tbsp of coconut, 1/2 tsp of cumin seeds and 3 green chillies. Grind these into a paste and set aside. If you are using chilli powder instead of green chillies just skip chillies in this paste.
Recipe:
- First, in a bowl take a glass of thick buttermilk.
- Add 1/4 tsp of turmeric powder and 1/2 tsp of salt.
- Beat the buttermilk well and keep aside.
- In a cooking pan add two cups of cut mango pieces, pour a cup of water.
- Add 1/2 a tsp of turmeric powder and 3/4 tsp of salt. Please be careful with the salt since we add salt in buttermilk also. If you are using chilli powder add along with turmeric powder.
- Switch on the stove and cook mangoes for just five minutes in medium heat.
- Add the ground coconut cumin chilli paste and mix well.
- Let the coconut paste cook with mango for five minutes in medium heat.
- Next, add the buttermilk turmeric salt mix.
- Reduce the heat of the stove to simmer mode and mix well.
- Do not cook buttermilk on high because buttermilk may curdle up further. You can taste and add salt at this if required. I didn't add as the salt added once with buttermilk and next with mangoes is enough for my mambazha pulissery.
- After just two minutes when mangoes are blended well with buttermilk gravy and switch off.
- In a separate tadka pan(or small fry pan) heat two tsp of coconut oil, add 3/4 tsp mustard seeds, 1/2 tsp cumin seeds and 1/2 tsp of fenugreek seeds.
- When the mustard starts splitting add one red chilli and few curry leaves.
- Also, add a pinch of asafoetida and switch off.
- Add this tempering into the mambazha mor kuzhambu and serve with hot rice and appalam.
Video
Notes
1) Firstly use less sour mangoes and those with less or no fibers for a delicious mambazha pulissery.
2) The green chillies and one red chilli give enough spice for my mango buttermilk gravy. If you wish extra spicy, use a little bit of chilli powder.
3) The quality and quantity of the buttermilk play an important role in the taste of this mango pulissery. Use thick non-sour buttermilk.
Nutrition
Preparation:
- Choose ripe mangoes with very little fiber. I used two Alphonso medium size mangoes. Two cups of cut pieces.
- Rinse and peel the skin of the mangoes. Cut into bite-sized pieces.
- In a blender add two tbsp of coconut, 1/2 tsp of cumin seeds and 3 green chillies. Grind these into a paste and set aside. If you are using chilli powder instead of green chillies just skip chillies in this paste.
Recipe:
- First, in a bowl take a glass of thick buttermilk.
- Add 1/4 tsp of turmeric powder and 1/2 tsp of salt.
- Beat the buttermilk well and keep aside.
- In a cooking pan add two cups of cut mango pieces, pour a cup of water.
- Add 1/2 a tsp of turmeric powder and 3/4 tsp of salt. Please be careful with the salt since we add salt in buttermilk also. If you are using chilli powder add it along with turmeric powder.
- Switch on the stove and cook mangoes for just five minutes in medium heat.
- Add the ground coconut cumin chilli paste and mix well.
- Let the coconut paste cook with mango for five minutes on medium heat.
- Next, add the buttermilk-turmeric-salt mix.
- Reduce the heat of the stove to simmer mode and mix well.
- Do not cook buttermilk on high because buttermilk may curdle up further. You can taste and add salt at this stage. I didn’t add as the salt added once with buttermilk and next with mangoes is enough for my mambazha pulissery.
- After just two minutes when mangoes are blended well with buttermilk gravy and switch off.
- In a separate tadka pan(or small fry pan) heat two tsp of coconut oil, add 3/4 tsp mustard seeds, 1/2 tsp cumin seeds and 1/2 tsp of fenugreek seeds.
- When the mustard starts splitting add one red chilli and few curry leaves.
- Also, add a pinch of asafoetida and switch off.
- Add this tempering into the mambazha mor kuzhambu and serve with hot rice and appalam.
Tips:
1) Firstly use less sour mangoes and those with less or no fibers for a delicious mambazha pulissery.
2) The green chillies and one red chilli give enough spice for my mango buttermilk gravy. If you wish extra spicy, use a little bit of chilli powder.
3) The quality and quantity of the buttermilk play an important role in the taste of this mango pulissery. Use thick non-sour buttermilk.
