Mambazha cleaning shop is a delicious, spicy and sweet Kerala onasadya curry prepared with delicious ripe mangoes in a yoghurt and coconut base. Let’s see how to make it with step-by-step images and videos.
You can make this as part of your regular menu whenever you find small nadan mangoes in season or for Onam sadhya.
Check out mine ada pradhaman recipe AND Jackfruit payasam recipe.
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This is my second favorite Kerala dish next to Aviyal. I can just take advantage of it as such, I love it so much. I had the mambazha cleaner at the annual Onam Sadhya in Laxmi and loved it a lot. She even made some and happily took it because it was so delicious. Last year I intended to post it but didn’t get around to it, this year I was determined to start with some of my favourites. I made this last week but took enough time to edit and post it today.
For this particular recipe, I wanted to use Nadan mango (nattu manga) because it looks nice in the first place and I have always seen Amma use tennis ball sized mambazham for her mambazha kuzhambu or sambar. So I wanted to get them for the best taste and appearance. I am not sure if it is from Kerala but I have always seen it in Mustafa every year when mangoes are in season.
It was a little more expensive, but I still took a few for cleaning and rest for the kuzhambu.
Ingredients
Here are the ingredients needed to make a Pulissery using ripe mango.
- Mango – Ripe mangoes – Nadan mango (naatu manga) use alphonso or any small variety.
- Coconut – Main ingredient of any Kerala curry.
- Yogurt – Use fresh yogurt for best results.
- Mustard seeds – To temper.
- Caraway seeds – Gives a delicate flavour.
- Red chili powder – I add it for a nice color and to balance the taste. You can jump too.
- Green chili pepper – Gives a wonderful flavor and adds spice to balance the tanginess of the curd.
- Jaggery – I add a little extra for a sweeter curry side dish.
- Curry leaves – Gives good flavor like in other Kerala dishes.
Check out my recipe card below for the full list and quantities.
Step by step images
Let’s see how to make Mambazha Pulissery.
1. First, pour the grated coconut, chilli, cumin seeds and a little water (about ¼ cup) into a mix.
2. Grind evenly like a paste. Keep aside.
3. Then take the mangoes and peel them gently. Peel it from the bottom towards the stem side because it is easier that way.
4. Be as gentle as possible without distorting the shape.
5. Take a bowl with peeled mangoes, salt, turmeric, red chilli powder, jaggery and 1 ¼ cups of water.
6. Boil for 4-5 minutes or until mangoes are soft.
7. Be sure to turn the mangoes gently to prevent them from burning.
8. Now add the ground coconut paste.
9. Mix well.
10. Simmer for 2-3 more. minutes or until the curry has thickened and has a smooth consistency.
11. Meanwhile, whisk the curd well.
12. Then, lower the heat completely and add the beaten curd.
13. Heat further until boiling. But be careful not to boil. Turn off the flame.
14. Next, heat a pan with oil and boil mustard, add red chilli, fenugreek seeds and curry leaves. Turn off the heat and lastly add the red chilli powder. Mix quickly.
15. Add to the mambazha Pulissery and mix well.
Serve the mambazha tubissery with better matta rice. I always love Kerala pappadam.
Substitutions and variations
- Instead of mango, you can use vegetables like raw bananas, yam or fruits like ripe Nendran bananas and pineapple. Use your own combination like pineapple + cucumber.
- The amount of sweetness depends on your preferences. But I like the sweet side. So you can add 2 tablespoons to ¼ cup of jaggery (or sugar) in this recipe.
My notes
Although manga naatu works best, if you can’t get it, use any mango like alphonso, slice it and use it in the recipe. I like to cut both sides along the seed and use it in the recipe as such instead of cutting it into cubes or thin slices. But it’s a personal preference, you can prepare accordingly.
The best advice
- Sweet, ripe mangoes work best.
- Don’t boil after adding the curd, just heat on low heat otherwise it will curdle.
Service tip
Serve as an ozhichu curry with matta rice and poppadom along with other side dishes as part of a sadhya.
Warehousing
You can store in the refrigerator and use for two days, reheating gently.
When you find mangoes in season, you can buy them in bulk, peel them, and place them in a ziplock without stacking them. Then freeze it and use it for up to 6 months.
Recipe card
Pulissery Mambazha Recipe
Mambazha Pulissery is a delicious, spicy and sweet Kerala onasadya curry prepared with cute little ripe mangoes in a yogurt and coconut base.
Cup measurements
Ingredients
- 4 Mango mature and small variety
- 1 cup Yogurt
- ¼ teaspoon Turmeric powder
- ¼ teaspoon Red chili powder
- 1 table spoon Jaggery powder
- 4 Curry leaves
- Salt
Grind to paste
- 1 cup coconut
- 2 Green chillies
- ½ teaspoon Caraway seeds
Temper
- 1 table spoon Coconut oil
- 1 Dried red chili pepper
- ½ teaspoon Mustard seeds
- ⅛ teaspoon Fenugreek seeds
- ¼ teaspoon Red chili powder optional
- a few curry leaves
Prevents the screen from going dark
Instructions
-
First, mix the grated coconut, chilli, cumin seeds and a little water (about ¼ cup).
-
Grind gently like a paste. Keep aside.
-
Then take the mangoes and peel them gently. Peel them from the bottom towards the side of the stem because it is easier that way.
-
Be as gentle as possible without distorting the shape.
-
Take a bowl with peeled mangoes, salt, turmeric, red chilli powder, jaggery and 1 ¼ cups of water.
-
Boil for 4-5 minutes or until mangoes are soft.
-
Be sure to turn the mangoes gently to prevent them from burning.
-
Now add the ground coconut paste and mix well.
-
Cook further for 2-3. minutes or until the curry has thickened and has a smooth consistency.
-
Beat the curd well without any hitches. Lower the heat completely and add the beaten curd.
-
Also heat until boiling. But be careful not to boil. Turn off the flame.
-
Heat a pan with oil and pop the mustard, add the red chilli, fenugreek seeds and curry leaves.
-
Turn off the heat and lastly add the red chilli powder. Mix quickly.
-
Add to the mambazha Pulissery and mix well.
Video
Notes
- Don't boil after adding the curd, just heat on low heat otherwise it will curdle.
