Sweet mango curry is a yogurt and coconut based curry made with sweet really ripe mangoes. This Mildly spiced dish is a soothing comfort food to have all through summer. It is called mambazha puliserry, usually served for traditional feast in Kerala during mango season.
The joy of sinking your fingers into the steaming hot rice covered with a ladle full of sweet mango curry is beyond words .. deliciousss is going to be the thing you are going to utter after that. I promise!
If you are someone who enjoys a mix of sweet and tart flavors this is ultimate! A quick curry to make on busy week nights that can be enjoyed by all age groups.
How to make a perfect sweet mango curry / mambazha puliserry ?
- The yogurt and grated coconut should be in room temperature. When cold hits hot both can spoil the curry by looking curdled by separating its water content from fat/oil.
- Microwaving the coconut makes sure its going to react well with the yogurt which is still slightly cold in room temp too.
- The ground coconut mixture should gradually heat up and the curry should not be vigorously boiling when adding it.
- Do not add too much water while cooking the fruit the consistency of the curry will become runny, we are looking for a thick pourable consistency curry here.
- Constant stirring can break the delicate fruits hence gentle mixing is better.
- Do not allow the curry to boil for long so keep an eye on the simmer.
Ingredients :
Steps for making ripe mango curry / mambazha puliserry :
- Please note the mango is cut into large pieces so it will not turn into a mush by the ned of cooking and the pieces will still be visible.
- The mango seed is also used in cooking as the lot of flavor comes from the bark of the seed. Remember to check if there is any black spots on the flesh do no use such pieces. This denotes there is a bug inside the seed that may have gone in when the fruit was in a flower stage.
- Remember to bring all the ingredients to room temperature before cooking to avoid curling. If the yogurt is cold it will clump up the coconut and it will not grind properly. To bring the ground mixture to the boiling curry's temp add some water in which the mango is boiling instead of adding plain water. This will help in keeping the curry thick and not dilute flavor. (Seen in the middle pic above ).
- Keep a close eye when the mixture begins to simmer.
Sweet mango curry
Ingredients
- 2 Sweet ripe mango
- 1/2 tsp Chili powder
- 1/2 tsp Turmeric powder
- Salt to taste
- 1 Green chili cut into 2
To grind :
- 1 cup (packed) Fresh grated coconut Frozen unsweetened can be used (not dry desiccated)
- 1/2 tsp Cumin seeds
- 1/2 tsp Fenugreek seeds
- 1 cup Plain yogurt unsweetened, whole milk
To season :
- 1 tsp Mustard seeds
- 2 whole red chilies
- 1 sprig curry leaves
Instructions
- Wash peel and cut mango into large pieces. Do not cut too deep near the seed. Leave the flesh intact around it as we are using the entire mango including the seed.
- Boil the mango adding chili powder, turmeric powder, salt, green chili and a cup of water (or slightly more depending on gravy needed)
- Heat the coconut if frozen in the microwave for 30 seconds.Add the cumin and fenugreek seeds.grind this adding the plain yogurt (no water is needed).Looking for smooth yet slightly grainy texture here.
- The mango pieces are cooked on low to medium heat, the pieces should be soft not smashed but the shape should be intact.
- Now reduce heat to lowest and add the ground coconut mixture. Stir very gently just to combine everything ( I stir only in the gaps without touching mango pieces)
- Allow this to come to a slow simmer. Only 2 to 3 bubbles and immediately remove from heat source.(Refer notes) This helps from further cooking.
- Heat a small pan with few tsps of coconut oil when it heats up add the mustard seeds, when it splutters (cover with a glass lid partially to avoid burns) see video.
- then add dried red chilies (broke each into two) and the curry leaves allow this to crisp up then pour everything on top of the mango curry close the lid and allow the flavors to mingle.Ready to be served with rice and other stir fries.
Video
Notes
- Try using fresh grated coconut. If using frozen grated coconut remember to thaw and bring to room temperature before using. If cold coconut id ground it will not grind properly and it will start clumping the oil.Microwaving for 30 seconds warms up the coconut it grinds to smooth consistency.
- Bring the yogurt used to room temperature when it comes in contact with hot curry it will split and look curdled.
- When pouring the coconut mixture into the hot curry remember to reduce heat else the curry will split and the curry will look like scrambled egg. Over boil of the curry is another reason for an unappealing curry.
- For smooth texture a low simmer and no vigorous boil is important for perfect results.
What to do when puliserry/mango curry is curdled?
Allow the curry to come to room temperature remove all the pieces. Pour the gravy part into a blender give it a good run and pour it back on to the pieces ..TADAA looks creamy and beautiful. Remember this step works best before seasoning as removing fried mustard seeds floating is a pain.
Other mango recipes posted here are too many and I am sure you are going to most of them.
Mango recipes relished here:
Other yogurt and coconut based curries can be found on this blog.
This sweet curry is my favorite hope you will love it too.
Meena
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