Vishu is the traditional New Year that is celebrated in Kerala. This auspicious festival symbolises new beginnings. prosperity, and togetherness. It is a time when families gather together to celebrate the festival with proper rituals, prayers, and most importanty the grand feast that is known as the Vishu Sadya. This traditional Vishu Sadya consists of a lot of delicacies that are placed on a banana leaf. Among these traditional delights, Mambazha Pulissery holds a special and unique place.
Ingredients
- 2 Piece FOR CURRY: Ripe Mango
- 1.5 Cup Sour Curd
- 2 Pinch Turmeric Powder
- 0.5 Teaspoon Red Chilli Powder
- 2 Piece Green Chillies
- Salt
- Water
- 0.5 Cup FOR COCONUT PASTE: Grated Coconut
- 1 Teaspoon Cumin Seeds
- 2 Piece Green Chillies
- Water
- 1 Tablespoon FOR TEMPERING: Coconut Oil
- 0.5 Teaspoon Mustard Seeds
- 2 Piece Dried Red Chilli
- 8 Piece Curry Leaves
- 1 Pinch Fenugreek Seeds
Cooking Instructions
Peel the ripe mangoes and then cut them into large pieces.
Take a pan and add the mango pieces, turmeric, red chilli powder, green chillies, salt, and water in it. Cook it till the mangoes turn soft.
To make the coconut paste, grind the grated coconut along with cumin and green chillies. Add water to it to adjust the consistency and make it into a paste form.
Add the paste to the cooked mangoes and simmer for a couple of minutes.
Then, simmer the flame and add in the sour whisked curd to the pan. Heat it without boiling and stir consistently.
Take another small pan for the tempering. Heat coconut oil in it and add mustard seeds, red chillies, fenugreek, and curry leaves.
Once it starts spluttering, pour the tempering over the mango curry. Mix everything well and allow the flavours to blend it for a few minutes before serving.
Summary
Vishu 2025 — Know How To Prepare Mambazha Pulissery For The Vishu Sadya
Vishu 2025: Mambazha Pulissery is a sweet and tangy mango yogurt curry, a must-have in Vishu Sadya. Learn how to prepare this traditional Kerala delicacy for a festive and flavourful celebration.
Source : Canva
Ingredients
- 2 Piece FOR CURRY: Ripe Mango
- 1.5 Cup Sour Curd
- 2 Pinch Turmeric Powder
- 0.5 Teaspoon Red Chilli Powder
- 2 Piece Green Chillies
- Salt
- Water
- 0.5 Cup FOR COCONUT PASTE: Grated Coconut
- 1 Teaspoon Cumin Seeds
- 2 Piece Green Chillies
- Water
- 1 Tablespoon FOR TEMPERING: Coconut Oil
- 0.5 Teaspoon Mustard Seeds
- 2 Piece Dried Red Chilli
- 8 Piece Curry Leaves
- 1 Pinch Fenugreek Seeds
Main Procedure
Peel the ripe mangoes and then cut them into large pieces.
Take a pan and add the mango pieces, turmeric, red chilli powder, green chillies, salt, and water in it. Cook it till the mangoes turn soft.
To make the coconut paste, grind the grated coconut along with cumin and green chillies. Add water to it to adjust the consistency and make it into a paste form.
Add the paste to the cooked mangoes and simmer for a couple of minutes.
Then, simmer the flame and add in the sour whisked curd to the pan. Heat it without boiling and stir consistently.
Take another small pan for the tempering. Heat coconut oil in it and add mustard seeds, red chillies, fenugreek, and curry leaves.
Once it starts spluttering, pour the tempering over the mango curry. Mix everything well and allow the flavours to blend it for a few minutes before serving.
