Mambazha puliserry is one among the popular puliserry recipes from God’s own country, Kerala. It’s is a sweet and sour and mild curry prepared with ripe mangoes cooked in yogurt coconut gravy. Traditionally this recipe calls for the nattu manga or small ripe mangoes. All we need to do is peel and skin and use it whole. But as I couldn’t find naattu manga I went with regular mangoes.

I wanted to post some simple recipes for this onam sadya. If you have grated or scraped coconut ready, this can be prepared within 30 minutes. It’s not like avial or mor-kuzhambu or  (kerala style) but somewhat similar. Errr we can say it as a distant cousin of these recipes. mambzhalampuliserry        

I followed the recipe from pachakam mainly for the ingredients and their proportion but went with my own process. We all (including vaandu) love this recipe and it is one of the staple during the mango season.  The tempering with coconut oil adds that unique and distinct flavor to this recipe.  Here is the recipe,


  • Ripe Mangoes – 2
  • Green Chilly – 1
  • Yogurt – 1 cup
  • Salt – 1.5 tsps
  • Water – 2 to 3 tbsps + 1 cup
  • To Grind:
  • Grated Coconut – 1/2 cup
  • Cumin Seeds – 1 tsp
  • Red Chilly Powder – 1 tsp
  • Turmeric Powder – 1/2 tsp
  • For Tempering:
  • Coconut Oil – 2 tsps
  • Mustard Seeds – 1 tsp
  • Red Chillies – 2 
  • Methi Seeds – 1 tsp

Prep Work:


  • Peel the mango skin and chop the pulp into rough pieces.
  • Grind the ingredients given under “To grind” by adding 2 to 3 tbsps of water and set aside.
  • Slit the green chilly.
  • Blend the thick yogurt smoothly and set aside.


  • Heat the kadai or pan and add 1 cup of water, chopped mangoes, salt and slit green chilly.
  • Bring it to a boil till the mangoes become tender. It doesn’t take more than 5 minutes.


  • Now add the ground paste and mix well. 
  • Check for salt and spice and if required adjust accordingly.


  • Bring this to a boil and after one boil turn off the heat.
  • Now add the yogurt and mix well. Make sure the yogurt doesn’t churn out.


  • In a separate tadka pan, heat the coconut oil and add the mustard seeds, methi seeds, red chillies broken into pieces and curry leaves.
  • As they start to splutter, add it to the puliserry mix.

That’s it. Yummy puliserry is ready. Serve hot with rice.


  • Instead of grinding red chilly powder and turmeric powder you can add them while cooking the mangoes in the first step.
  • Adjust the salt and spice according to your preference.
  • Tempering in coconut oil gives the authentic and unique flavor but you can also opt for regular cooking oil.
  • Like avial, yogurt can be added after adding the ground paste. Make sure the heat is low flame so as to ensure yogurt doesn’t split.



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