In Kerala, there’s a special joy that arrives with summer – when mango trees are heavy with fruit and kitchens begin to smell of curd, coconut, and sunshine. That’s when Mampazha Pulisseri appears on the table – a sweet-tangy curry made with ripe mangoes, and one of the most beloved dishes in the sadya feast.
This isn’t just a seasonal curry; it’s a celebration. Made with nattumanga – small, fibre-rich local mangoes – this dish is best when cooked with the famous Chandrakaran variety, prized for its intense sweetness and aroma. The mangoes are added whole or slightly split, cooked gently until they soften and begin to melt into the curry.
What makes Mampazha Pulisseri so special is its beautiful contrast: the sourness of curd, the mild heat from green chillies, and the natural sweetness of ripe mango. A fresh coconut paste is blended with cumin and chillies, mixed into curd, and simmered with the mangoes until everything comes together – silky, aromatic, and just the right balance of sweet and sour.
At lunchtime, you squeeze the mangoes right on your plate, letting the juice mix with hot rice – it’s a little messy, yes, but it’s one of the most joyful bites you can have. That rich golden curry seeping into the rice, with hints of mango and coconut… it’s summer on a banana leaf.
Though it’s tied to the mango season, some families preserve mangoes in salt or freeze them, just so Mampazha Pulisseri can grace the table even after the season ends.
Because once you’ve tasted it, you’ll understand – this dish isn’t just curry, it’s tradition, memory, and mango-season magic, all in one bowl.
Mampazha Pulisseri
Ingredients
Instructions
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To make Mampazha Pulisseri, First of all peel the skin of Mangos and keep it aside
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Now we will make a smooth Paste with Grated Coconut, Cumin seeds, 2 Green Chillies and enough Water
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Next let's cook those Mangos with Green Chillies, Turmeric powder, Chilly powder, Currry leaves and Salt.
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When Mangos are cooked enough add Coconut paste, Jaggery and let it start to boil.
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Its the time to add Curd, and mix well. Don't let it to boil.
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In a pan heat a teaspoon Oil and add Mustard seeds. When it starts to crackle, add Fenugreek seeds, Dry Red Chillies
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Now add this to the Curry. Traditional Mampazha Pulisseri is ready.
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While lunch, don't forget to squeeze the mangos.