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Mambazha pulissery-feature

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.
4 from 1 vote
Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins
Course Gravies, Main Course
Cuisine Indian, Kerala
Servings 6
Calories 130 kcal


  • Cooking pan
  • Tadka pan
  • Blender


  • 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



  • 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.


  • 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.



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.


Calories: 130kcal
Keyword kerala pulisheri, mambazha mor kuzhambu, Mambazha pulissery, Mango buttermilk gravy, moru kari
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