Mambazha Puliserry recipe, An Authentic way to make Nadan Mambazha Pulissery
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Mambazha Puliserry, An Authentic preparation of Kerala Moru curry with Nadan Mambazha Puliseery Recipe with well ripen Nattu Mambazham
Recipe type: Main
Cuisine: Kerala, Indian
Serves: 4
  • 1 cup thick curd, beat well and keep aside.
  • 1 or 2 Mangoes, peel the skin and cut into medium-sized pieces
  • ½ cup grated coconut
  • 1 tsp cumin
  • ½ cup water + 2 tbsp water for grinding
  • 2 green chilies, slit
  • 1 tsp chili powder
  • ½ tsp turmeric powder
  • 1 tsp salt
  1. take a cup thick sour curd beat well and keep aside. Take 2 ripen magoes cut into pieces and keep ready.
  2. In a mixie jar add the grated coconut and cumin seeds, add 2-3 tbsp water and grind it to a smooth Paste.
  3. In a saucepan add ½ cup water and boil well. Add the mangoes and let it to cook.
  4. add in turmeric powder, chili powder, green chili and let it cook.
  5. add in ground coconut, and let it boil well, till raw smell goes.
  6. Now switch off the stove and add the thick curd and salt mix well.
  7. Do tempering, heat a tsp oil and add mustard seeds, let it splutter.
  8. Add the tempering over the mor curry and mix well.
  9. Mambazha Pulisery is ready to serve.
Always add the thick sour curd, before adding make sure that you beat it well.
Try to use ripen mangoes for good tasty Mambazha Puliserry.
Always add the salt at the last step so that the curry will not turn cuddle.
Always switch off the stove and add the thick curd otherwise it will become cuddly.
Adjust the salt and spicy according to your tastebuds.
Recipe by Prema's Culinary at