Mambazha Pulissery

Time and again, I prove to myself that I’ll not be a successful business person. You remember me telling you about my impulsive habits?  

To quote myself “Well, for all my careful analysis about each and every nuance in life, I am somebody who wears her “impulsiveness” on her sleeve”. That still holds, but I tend to overthink things a thousand times, no exaggeration!

On one hand I tend to go on-and-on about things and its consequences and on the other hand I’m kinda spontaneous and impulsive. Sometimes I feel like “being me” is so exhausting and tiring. And if you’re wondering, that makes living with me “a walk in the park”… lucky Jose ;)

Anyways, coming back to the first statement of me being a successful business person not happening – I’ll tell you why.

I’ve always wanted to open a boutique, long before the boutique culture was common in Kerala and almost every other room in a house in Cochin became a boutique. I’d still love having one, but the reason I’ll probably not is two fold.

First, to decide what to select and purchase for the store, would take me ages and second, the decision to sell, hardly takes any time. Because I don’t want to sell any of it, I want to keep it all for myself :D I bought it because I liked the design, so why sell?!?!

See, that’s how my business mind works…

Sometimes people ask me about the photos on the blog and whether I’d like to take it up professionally (I’m a bit embarrassed to say it here, because there are so many other food blogs with such beautiful pictures that even the professional food magazines look amateurish). Compared to them, my photos are nothing, anyways when people ask me I keep wondering…

Well, I don’t think I’ll be successful at that too. Take this Mambazha Pulissery for example, I made it, tasted it countless times, set everything ready for taking photos, took 2-3 photos, then I suddenly stopped clicking photos and… I just couldn’t control it, I had to eat it then and there!

Keep in mind, this happened on a day when the “natural light” was limited for photography. So I had to make use of it before the light disappeared and also keep in mind the fact that I DO NOT LIKE RICE!

But who cares, I just had to have the Mambazha Pulissery with rice and I took my time and enjoyed each and every mouthful! I couldn’t care less about “lighting” at that time!

This shows two things, I’m impulsive (which we’ve already established) and more importantly that Mambazha Pulissery was just too good, if I say so myself. I was quite happy and a bit proud that I made it ;) So, now you also have to make it, make yourself proud!

You see, whenever I like something very much, I want to share it with my friends and family. I’ve done my part of sharing this recipe and you gotta do yours, so go make it!!

I got the recipe from Laly Aunty, who is one of my fav people in Bahrain. It’s always a treat to visit her… to hear her lovely stories and enjoy her yummy home cooked food. It reminds me so much of my home. Thank you so much Laly Aunty for sharing the recipe with us :)

Before you get busy with cooking…

Wish you a very Happy Vishu! 

Here is the recipe…

Cook together sliced mangoes, turmeric powder, chilli powder, green chilli and salt with with 2 cups water. Bring it to boil and let it simmer, till the mangoes are cooked and reaches a mushy consistency…

  • Save

Grind together coconut and cumin with 2-3 tbsp water to a smooth paste…

  • Save

Add ground coconut paste to cooked mangoes and mix well. Let it cook for 5-7 mins on low – medium flame…

  • Save

Remove the pan from the fire (to avoid splitting / curdling) and gradually add yogurt / buttermilk. Gently mix till no white traces are seen. Bring it back to fire and cook on low flame for 5-6 mins, till steam comes from the back of the spoon. Do a taste test and add more salt, sugar (if required)…

  • Save

Heat oil in a small pan and crackle mustard seeds. Add curry leaves & dried red chilli. Fry for 1-2 mins and add to the curry…

  • Save

You can see Sadya recipes here and if you want to make just Unniyappam or Payasam, here you go…

Mambazha Pulissery
  • Save

Mambazha Pulissery

Print Pin
Course: Side Dish
Cuisine: Indian, Kerala, Keralan, South Indian
Servings: 4 -5
Author: Maria Jose Martin

Ingredients

  • 2 medium Ripe Mangoes (peeled & sliced (refer notes))
  • 2-3 Green chilli (slit lengthwise)
  • 1/2 tsp Turmeric powder
  • 1/4 tsp Chilli powder
  • 1/2 cup Grated Coconut (packed)
  • 1/2 tsp Cumin / Jeera
  • 1 1/2 - 1 3/4 cup Yogurt / Buttermilk (at room temp (refer notes))
  • 1 tsp Sugar (optional (refer notes))
  • 1/2 tsp Mustard seeds
  • 2 Dry red chilli
  • Curry leaves
  • Salt
  • Coconut oil (for tempering)

Instructions

  • Cook together sliced mangoes, turmeric powder, chilli powder, green chilli and salt with with 2 cups water. Bring it to boil and let it simmer, till the mangoes are cooked and reaches a mushy consistency.
  • Grind together coconut and cumin with 2-3 tbsp water to a smooth paste.
  • Add ground coconut paste to cooked mangoes and mix well. Let it cook for 5-7 mins on low - medium flame.
  • Remove the pan from the fire (to avoid splitting / curdling) and gradually add yogurt / buttermilk. Gently mix till no white traces are seen.
  • Bring it back to fire and cook on low flame for 5-6 mins, till steam comes from the back of the spoon. Do a taste test and add more salt, sugar (if required).
  • Heat oil in a small pan and crackle mustard seeds. Add curry leaves & dried red chilli. Fry for 1-2 mins and add to the curry.
  • Let the curry rest for 10-15 minutes before serving.

Notes

I used Alphonso mango for this dish. Back home we use Nadan Mango for this recipe, you can use any sweet variety mango. If using Nadan Mango, use 3-4.
If using Yogurt, make sure you blend it in the mixer to make it smooth and remove any lumps. Those in Gulf can use Laban. I used full fat laban for this. Make sure yogurt / Buttermilk / Laban is at room temp, to avoid splitting of the curry.
The curry has a well balanced sweet and sour flavour, so if the mangoes you use isn't sweet enough, add a tsp of sugar to balance the sourness.
To reheat, keep the refrigerated curry at room temp for half an hr and MW for 30-40 seconds.
Tried this recipe? Let others know by...mentioning @mariasmenu or tagging #mariasmenu

 

  • Save
SHARE MariasMenu with your friends and family! Leave a great comment for others or ask a question below...
I really want MariasMenu to be an enjoyable and fun place. You can share your experience related to a recipe or give your suggestions or feedback. But remember, if you spam, be offensive, or just plain rude – I will delete those comments. Think of it as going to a friend’s house, wouldn’t you respect that friend?
>
52 Shares
Share via
Copy link