5 servings
400 g ripe mango
270 ml plain yoghurt
30 ml water
3 green bird's eye chillies, chopped
2 dried red chillies
2 stalks curry leaves
1½ tbsp coconut oil
½ tsp turmeric powder
½ tsp chilli powder
½ tsp mustard seeds
¼ tsp fenugreek seeds
salt to taste
For the coconut and cumin paste:

150 ml water
120 g grated coconut
½ tsp cumin seeds
Optional:

Serve with steamed rice

Recipe Courtesy of
Pushpa Menon

Mango Yoghurt Curry

It’s bright yellow, creamy and very delicious! My Mango Yoghurt Curry is a traditional curry from the South Indian state of Kerala, made with sweet ripe mangoes, sour yoghurt and a creamy coconut and cumin paste. The curry is cooked, then aromatic spices are tempered with coconut oil and mixed into the curry. Called Mampazha Pulisshery or Mambazha Kalan in Malayalam, this Mambazha Pulisshery Kerala style is a sweet, mildly spicy, tangy and creamy curry that represents Kerala in all its culinary glory. A lip-smacking main vegetarian dish, it’s best served with white rice and vegetable dishes from Kerala’s diverse vegetarian cuisine.

Difficulty: Easy

Preparation: 25 min
Cook: 15 min
Clean up: 10 min

Steps: 6 steps
16 Ingredients

Difficulty: Easy
Steps: 6 steps
16 Ingredients

Preparation: 25 min
Cook: 15 min
Clean up: 10 min

Directions

Prepare the yoghurt mixture
- In a small mixing bowl, add the plain yoghurt and 30ml water and mix well to create a yoghurt mixture.
- Set aside.

Prepare the mango
- Peel the skin off the mango and cut into chunks approximately 2 inches by 2 inches.
- Discard the seed.
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Prepare the coconut and cumin paste
- In a blender add the grated coconut, cumin seeds and 150ml of water, and blend into a fine paste.

Cooking the curry
- Place the mango chunks into a pot and fill the pot with enough water so that the water level covers the mango for about 3 cm.
- Chop the bird’s eye chilies finely and add them into the pot.
- To the pot, add the turmeric powder, chili powder, 1 stalk of the curry leaves and salt to taste. Mix well to combine.
- Turn up the heat to high and bring to a boil.
- When the water boils, reduce the heat to medium.
- Using a fork or a small ladle, gently mash the mango in the pot.
- To the pot, add the coconut and cumin paste, and cook for about 3 mins.
- After 3 mins, add the yoghurt mixture and reduce the heat to low. Cook on low heat until the curry comes to a slow boil.
- Watch the pot carefully, when you see the surface of the curry start to boil, remove from heat after 1 minute.
After you add the yoghurt, be sure to turn the heat down to low, and remove from heat after cooking for 1 minute, this is to prevent the yoghurt from curdling.

Prepare the tempering ingredients
- Heat up a pan on medium heat with 1½ tbsp coconut oil.
- When the oil is hot, add the dried red chilies, remaining stalk of curry leaves, mustard seeds and fenugreek seeds to the pan.
- Fry the spices for 1 minute.
- Pour the temper (the fried spices with the coconut oil) into the pot of curry and stir to combine.
Frying the spices in oil is a cooking method called “tempering”. Doing this releases the essential oils from the spices and makes them more fragrant.

Rest the curry
- Cover the pot and leave the curry to rest for about 30 mins before serving. Doing this helps develop the flavors deeper.

Plate and Serve!

You do not need to heat it up again to serve, as this curry can be eaten at room temperature.

I think this dish goes best with freshly steamed white rice!

You can keep the leftover curry in the fridge and serve it the next day. I think it tastes better this way! Just reheat it lightly on the stove on a low flame, or you can serve it at room temperature.