Mambazha Pulissery is an authentic Kerala recipe which brings to you a festival of flavors. Just serve it hot along with chakka puzhukku, freshly cut mango pickle, and pappadom and rice…. Wow! Lip smacking… Here’s a simple and easy-to-follow recipe if you’d like to try making one for Vishu festival.


  • Whole, ripe mangoes – 6
  • Turmeric powder – ½ tsp
  • Salt – to taste
  • Red chili powder

To grind:

  • Coconut – 1 cup
  • Green chilies – 7 or 8

Other Ingredients

  • Sour yogurt – 2 cups
  • Coconut oil – 3 tbsp
  • Mustard seeds – ½ tsp
  • Curry leaves – 2 sprigs
  • Red chili – 5
  • Fenugreek seeds – ½ tsp

How to Cook

  1. Wash the mangoes thoroughly and make slits on the peel. Add to a large vessel and add water enough to just soak the mangoes.
  2. Add red chili powder and turmeric powder and pressure cook for 3 to 4 whistles.
  3. Meanwhile grind coconut with green chili and a little yogurt to a smooth paste and keep aside.
  4. Once the pressure subsides, remove the cooked mangoes from the cooker and place it on medium to high heat.
  5. Add ground coconut mixture and salt to taste. Let the mixture boil for a few minutes.
  6. Whisk yogurt until smooth and add to the boiling mixture. Let the mixture boil for a minute or two. Adjust seasoning. Turn off and keep aside.
  7. In a small frying pan, heat coconut oil until smoking. Add mustard seeds and allow to splutter.
  8. Add fenugreek seeds and red chilies and sauté until chilies turn dark brown. Add curry leaves and give a quick mix. Pour this over the Pulissery.
  9. Serve hot with rice.