Chili in a pod

Mango Yogurt Curry | Mango Pulissery Kerala style

Mango Yogurt Curry (Mango Pulisser) is the most delicious curry variety with a well balanced taste of spice, sweet and sour. It’s very healthy and perfectly match with plain rice. Instantly made in less than 15 mins and you can store it for 2 to 3 days in refrigerator.

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MAIN INGREDIENTS

Mangoes – 3 medium size fully riped Mangoes, use any variety of sweet mango. If the size of the mango is small, just peel off the skin and use it as a whole.

Coconut – 3/4 cup of freshly grated coconut, adds extra additional flavor to the curry. Frozen coconut also works good.

Spices – For the heat, I have used fresh green chili and red chili powder. Adjust the spice level according to your taste.

Yogurt – 1 cup Full fat Yogurt, make sure its a thick and creamy yogurt and not watery. Just beat well with no lumps.

INSTRUCTIONS

HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS TO SHOW YOU EACH STEP

STEP 1 : How to cut Mango

  • Take 3 fully riped mangoes and peel off the skins.
  • Chop them in to large size pieces as shown below.

STEP 2 :

  • In a pan add peeled mango pieces along with green chillies, curry leaves, turmeric powder, red chilly powder, jaggery, salt and 2 cups of water. 
  • Cover and cook till the mangoes are cooked (5 to 7 mins at medium heat). If there is too much gravy after cooking the mangoes, boil it for some more time with lid open to get rid of the excess gravy. 

STEP 3 : Coconut chili paste

Grind 3/4 cup of freshly grated coconut along with green chilly and cumin seeds, adding 1/4 cup of water to a fine paste.

STEP 4 :

Add the paste to the boiling mango curry and bring it to boil. Let it boil for 5 minutes. 

STEP 5 : Final preparation

  • Switch off the heat and add beaten yogurt (curd) with no lumps. Mix well.
  • Do not boil the curry (pulissery) after adding yogurt.

STEP 6 : Tempering

  • Heat oil in a pan. 
  • Add mustard seeds and let it splutter. Add fenugreek. Add dry red chilly and curry leaves. Add turmeric powder and roast on low flame.
  • Switch off and add this to curry. 

STEP 7 : Serving

Enjoy the Mango Yogurt curry (mambazha pulissey) with bowl of rice.

TIPS AND TRICKS:

When to add Yogurt?

  • Make sure to switch off the heat before adding yogurt.
  • Beat well yogurt with no lumps and add to the curry. Do not boil the curry (pulissery) after adding yogurt.

Type of Mango: Use any variety of sweet mango. If the size of the mango is small, just peel off the skin and use it as a whole.

Storing: Pulissery can be stored for 2 to 3 days in refrigerator.

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Mango Yogurt Curry | Mango Pulissery Kerala style
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Mango Yogurt Curry | Mango Pulissery Kerala style

Author: sdarunkumar1987 Cooking Method:One pot Cuisine:South Indian Courses:Meal
Difficulty:BeginnerPrep time: 10 minutesCook time: 12 minutesRest time: 40 minutesTotal time: 22 minutesServings:4 servingsCalories:300 kcal Best Season:Summer

Description

Mango Yogurt Curry (Mango Pulisser) is the most delicious curry variety with a well balanced taste of spice, sweet and sour. It’s very healthy and perfectly match with plain rice.

Ingredients

To make Coconut Chili paste:

For Tempering:

Instructions

  1. Cook the peeled mangoes along with green chillies, curry leaves, turmeric powder, red chilly powder, jaggery, salt and 2 cups of water. 
  2. Cover and cook till the mangoes are cooked (5 to 7 mins at medium heat). If there is too much gravy after cooking the mangoes, boil it for some more time with lid open to get rid of the excess gravy. 

    3. Coconut chili paste

  3. Grind coconut along with green chilly and cumin seeds adding 1/4 cup of water to a fine paste.
  4. Add paste to the boiling mango curry and bring it to boil. Let it boil for 5 minutes. 

    5. Final preparation

  5. Switch off the heat and add beaten yogurt (curd) with no lumps. Mix well.
  6. Do not boil the curry (pulissery) after adding yogurt.

    7. Tempering and Serving:

  7. Heat oil in a pan. 
  8. Add mustard seeds and let it splutter. Add fenugreek. Add dry red chilly and curry leaves. Add turmeric powder and roast on low flame.
  9. Switch off and add this to curry. 
  10. Enjoy the Mango Yogurt curry (mambazha pulissey)
  11. Goes well with Rice and It tastes better the next day. Can be stored for 2 to 3 days in refrigerator.

Notes and Tips

  • When to add Yogurt? Make sure to switch off the heat before adding yogurt. Beat well yogurt with no lumps and add to the curry. Do not boil the curry (pulissery) after adding yogurt.
  • Type of Mango: Use any variety of sweet mango. If the size of the mango is small, just peel off the skin and use it as a whole.
  • Storing: Pulissery / Mango curry can be stored for 2 to 3 days in refrigerator.
Keywords:15 mins vegetarian curry recipes, Mango curry, Kerala recipes, Pulissery recipes