Mambazha pulissery | Mambazha mor kuzhambu | Mango buttermilk gravy
Mambazha pulissery is a traditional Kerala gravy made with mangoes and buttermilk. Also known as mambazha mor kuzhambu, it is served usually served with rice.
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
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.
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
Calories: 130kcal
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