Mambazha Pulissery or Mambazha Mor Kuzhambu

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Mambazha Mor Kootan, Kerala Mambazha Pulissery, Mor Kuzhambu
Mambazha Mor Kootan, Kerala Mambazha Pulissery

While I am loathe to corrupt my enjoyment of ripe mangoes as anything but fruit, there are a few dishes that I will make some concessions for. Topping that list is Mambazha Pulissery (aka Mambazha Mor Kootan or Mambazha  Mor Kuzhambu).

I love the mix of sweet, sour and spicy tastes in the dish. While I fell in love instantly with Mambazha Pulissery when I first ate it, my family slowly grew to like it. Either way, it is now a family staple.  🙂

I grew up with Palakad Iyers for neighbours. If you find that I write about food from Kerala and Tamil Nadu as much as I do about food from Andhra Pradesh (now officially Seemandhra), it is because of Subbu Aunty’s benevolence. Once she realised that I was fond of trying different types of food, she always shared yummy dishes from her kitchen with my family.

That is saying something as she ran a household with 10 members on a single salary. Aunty went to loads to cooking classes so that she could make a range of food for her family to counter the cost of eating out. She and Amma would spend hours pouring over and discussing the merits (or demerits) of recipes published in Woman’s Era, Eve’s Weekly and other such “ladies” magazines that Amma got from BARC library. 🙂

How to Make Mambazha Pulissery (aka Mambazha Mor Kootan or Mambazha  Mor Kuzhambu)

Serves: 4

Time: 30 Minutes


  1. Ripe Mango – 1 Large or 2 Medium (I prefer to use a large ripe Banginapalli mango though my pic shows an Haapus)
  2. Curd – 2 Cups
  3. Water – 1 Cup + 1/4 Cup
  4. Green Chillies – 2 or 3
  5. Grated Coconut – 1/4 Cup
  6. Cumin Seeds – 1/2 tsp
  7. Fenugreek Seeds – 1/4 tsp
  8. Mustard Seeds – 1 tsp
  9. Red Chillies – 2
  10. Turmeric – 1/4 tsp
  11. Coconut Oil – 1 tsp
  12. Curry Leaves – A Few
  13. Salt to Taste


  1. Blend 2 cups of yoghurt with 1 cup water to form a smooth liquid.
  2. Grind the coconut, cumin seeds, and green chillies into a smooth paste.
  3. Peel and chop the mango into small pieces.
  4. In a heavy bottomed vessel, heat 1/4 cup of water.
  5. Add the mango pieces and stew for 10 minutes or till the mango pieces are mashable.
  6. Lightly mash the mango pieces.
  7. Turn off the heat.
  8. Add coconut-green chilli paste and turmeric.
  9. Mix well.
  10. Add the yoghurt.
  11. Mix well.
  12. In a ladle, heat 1 tsp of coconut oil.
  13. Add mustard seeds and wait till they splutter.
  14. Add fenugreek seeds and stir-fry till the fenugreek seeds change colour.
  15. Add split red chillies and curry leaves.
  16. Stir fry for a minute.
  17. Add the tempering to the Mambazha Pulissery and mix well.
  18. Serve Mambazha Pulissery with steam rice.

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