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Mambazha Pulissery-Mambazha-Mango Kalan

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Today, I have an easy Mambazha Pulissery-Mambazha-Mango Kalan-Ripe Mango in a Yogurt Gravy -Mango curry Recipe as part of Sadya Recipe. Your jaw just dropped, didn’t it?  

This Pulissery-Kalan/Kaalan is divine and really easy to make, I promise. 

Mambazha Pulissery-Mambazha-Kalan-Kaalan|kothiyavunu.com
Mambazha Pulissery – Mambazha Kalan-Kaalan

Mambazha Pulissery-Mambazha-Mango Kalan is a sweet and sour curry simmered in a yogurt coconut gravy tempered with few ingredients, which takes the taste of this curry a level higher.

Traditionally, Mambazha-Mango Pulissery-Kalan recipe is made using ripe nadan/nattu manga-mango, a special variety of mango having a unique smell and small in size with thick green skin, are super juicy and fibrous.

Ripe mangoes are cooked in its own juice, which makes the curry so special. I made with a regular sweet variety mango because, I couldn’t find nadan-nattu manga-mango here in Florida. If it’s available for you then use them, instead for a more delicious or you can use any sweet variety mangoes.

Mambazha Pulissery-Mambazha-Mango Kalan pairs well with steamed rice and stirs fry You could relish for a weekday meal or for a weekend brunch. If you who have not tasted mango curry, here it is for you to try.

Other Mambazha-Mango Recipes you might also like to try :

Mango Unniyappam-Mambazha Unniyappam

Mango Pachadi-Mambazha Pachadi

Mambazha-Pulissery-Mambazha-Kalan-Kaalan|kothiyavunu.com
Mambazha Pulissery – Mambazha Kalan-Kaalan
Check Out Other Pulissery-Kalan Recipes You Might Also Like to try :

Ethapazham Pulissery-Nwnthra Pazham Pulissery
Kumbalanga Moru Curry /Kumbalanga Pulissery
Pineapple Pulissery /Pineapple in Yogurt Gravy
Kurukku Kalan /Katti Kalan /Thickened Yogurt Gravy
Kaalan /Kalan /Yogurt Curry with Ground Coconut

Recipe Card for Mambazha Pulissery-Mambazha-Mango Kalan

Mambazha Kalan-Kaalan-Mambazha Pulissery |kothiyavunu.com

Mambazha Pulissery-Mambazha Kalan-Kaalan Recipe -Sadya Recipe

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Course: Lunch,Main Course,Side Dish
Cuisine: Indian,Kerala,South Indian
Kerala Mango Curry,Mambazha recipe,Mango curry,Mango recipe,Sadya Special Mango Curry,Sadya Style Mambazha Kalan
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 0 people
Calories: 489kcal
Author: Sangeetha
Mambazha Kalan -Pulissery is a sweet and sour curry simmered in yogurt and coconut gravy. It is then tempered with a few ingredients, that takes the taste of this curry a level higher.
Print Recipe

Ingredients

  • 4-6 (or) 2 small mangoes (or) 2 big sized Nattu Manga/Ripe Whole Mango  or or Any sweet variety Mango peeled, chopped into pieces
  • ½ tsp Turmeric Powder 
  • ¾ tsp Red Chilly Powder 
  • ¼ tsp Crushed Black Pepper 
  • ¼ tsp Roasted Fenugreek Seeds powder dry roast and powdered
  • ½ tsp Ghee /Clarified Butter
  • 1 Sprig Curry Leaves
  • Salt to taste

To Grind :

  • ½ cup Grated Coconut 
  • 4-5 pieces or if your using nadan-nattu manga use 1 small Ripe Mango 
  • 1½ Cup Thick Sour Yogurt /Curd stirred well
  • ½ tsp Cumin Seeds
  • 4-5 nos Green Chillies

To Temper

  • 2 tsp Coconut Oil
  • 1 tsp Mustard Seeds
  • 2-3 Whole Dry Red Chilies
  • 1 Sprig Curry Leaves

Instructions

  • If using nadan/nattu manga(small sweet mango) peel the skin and use whole mango or if using other variety mangoes, then chop them into pieces. But if they are smaller in size, I prefer to add them as a whole.
  • In thick bottomed vessel, add mangoes, turmeric powder, red chilly powder, crushed black pepper, curry leaves, salt to taste, along with little water and mix well. If your using nadan/nattu manga (sweet small mango) then don’t add water just squeeze the mangoes well with your hand. (Note : This will bring out the pulp and juice of the mangoes to cook the same)
  • Bring to a boil and reduce the fire. Cook the mango mixture well in the pulp and be careful of not burning it. Stirring occasionally until the gravy is thickened to a pouring consistency. (Note : You have to decide about the consistency of the kalan-pulissery remember when once it cools down it thickens further therefore decide on the consistency).
  • Meanwhile grind all the ingredients listed above ‘To Grind’ without adding water into a fine paste.
  • Add ghee and combine well;  now switch off the stove when the mango gravy gets thick and cooked well.
  • Add the grounded coconut paste and mix well. (Note: You don’t have to boil this again. Just mix it well.) Let it cool.
  • Adjust the salt and add sugar if needed (Note : If the mango is not that ripe then you can add sugar or just skip adding sugar)
  • Dry roast the fenugreek seeds to a golden brown and grind to a fine powder and sprinkle the fenugreek powder and set it aside.
  • In a frying pan, heat the oil and add the mustard seeds. When these start to splutter, add the rest of the seasoning ingredients and fry till the chilies turn dark brown.
  • Pour the seasoning to the kalan-pulissery and cover the dish for 10-15 mins. Let the flavor set.
  • Yummy Mambazha pulissery- Mambazha Kalan-Kaalan is ready.Serve with rice along with Kaya Mezhukkupuratti or with any other Spicy Side dish as you wish and enjoy!

Notes

  • I will recommend you make this curry fresh with nadan-nattu Manga/South Indian Small little mangoes.If you cannot find the South Indian small Mangoes, you can use any any variety of ripe mangoes for the curry.
  • For Kalan-Pulissery the curds/yogurt used must be sour, If you feel if yogurt is not sour enough then just leave in room temperature at least for couple of days.
  • Do not cook the curry for longer after adding yogurt, as it might curdle. You can even use sour yogurt in the curry to get a nice sweet-sour taste.
  • The color of the curry many vary, so do not worry. The color depends on the variety of mango you opt to make the curry.
  • If you wish you can add any other oil, using coconut oil gives authentic & special flavor to the dish.
  • The consistency of the curry should be semi-thick, nor too thick neither too watery. If it’s too thick, add in a little hot water to thin it out.
  • If you have leftovers you can store it for about a day or two in the refrigerator. Make sure to store it properly in a sealed container and reheat until warm before serving.It will not last more than 2 days.
  • You can follow the same recipe and prepare the pulissery using cucumber, pineapple, apple, elephant yam, green plantain, or colocassia, etc.
Disclaimer: The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Nutrition

Serving: 4people | Calories: 489kcal | Carbohydrates: 77g | Protein: 7g | Fat: 21g | Saturated Fat: 16g | Cholesterol: 8mg | Sodium: 140mg | Potassium: 904mg | Fiber: 10g | Sugar: 64g | Vitamin A: 3915IU | Vitamin C: 171mg | Calcium: 154mg | Iron: 3mg
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Mambazha-Mango Kalan
Mambazha-Mango Kalaan

Do try this Mambazha Pulissery-Mambazha-Mango Kalan-Ripe Mango in a Yogurt Gravy and Enjoy. Don’t forget to share your feedback.

Happy Cooking!
Sangeetha

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Comments

  1. sangeetha says

    Hi Mohandas,Sorry for the late reply ..I was away for sometime. I’m so glad to know that this recipe worked well for you and thanks a lot dear for trying and sharing your feedback here.Hope you get to try more recipes from here and like them too.

    Happy Cooking!
    Sangeetha

  2. Panikkar Kunnath Mohandas says

    Hi’
    I tried it again with both Alphanso and Kesar. My GOD . It was mind blowing. We had it with Puri.Jain Gujaratis think they know everything about what to do with a mango. They gasped in utter shock and started asking each other how come they did not know about this curry. I sat smiling

  3. Stephannie says

    Hey Nisha, wish you the same! I was super lazy to cook anything scpeial for Onam even though it was our first one together 🙂 We had our share of Sadya at our friend’s place :)But we had it on real banana leaves (defrosted though ;-)I love devilled eggs as I am a huge fan of hard boiled eggs. And potato is another weakness of mine, so I am sure that would go down very well with me! 🙂

  4. sangeetha says

    Thank you for trying it and letting me know. So glad that that it lived up to your expectations! Hope your husband liked it too. Please do try other recipes from here when you've time.

    Cheers!
    Sangeetha

  6. greesma says

    Hai i just tryied you recipe its yummy waiting for my husband to come i am sure he ll love it

  8. sangeetha says

    Hi Mohandas, Thanks for stopping by and for your valuable comments.:) I make them on a regular basis 🙂 Hope to see you around more!

    Cheers!
    Sangeetha

  9. Mohandas Panikkar Kunnath says

    You have not lived if you have not eaten kalan and kayathoran with matta and pappadam. Even today after living on a variety of dishes in so many places If I am given a choice I will go for our Sadhya. And so do many of my Gujarati friends

  16. Anonymous says

    Hey, I tried this recipe and turned out well…we enjoyed it..thank you…. Regards, Rajisha

  21. kothiyavunu.com says

    Hello, I’m so glad to hear you enjoyed these and that they turned out so well for you! Thanks for returning to leave a comment! Hope you get to try other recipes and like them too 🙂

    Cheers!
    Sangeetha

  22. Anonymous says

    mambhazha pulissery is my al tym fav dish, i tried the receipe and it came out well, thanku for the post

  32. Ushnish Ghosh says

    Dear Sangeetha
    great dish and must be tasty…but as you know I have to wait till summer for the mangoes..but you must be getting all year
    Have a nice weekend

  47. Oraphan says

    YUM! That looks really really good!
    I'm a BIG fan of mangos but I've never tried mangos in curries before. That sounds so interesting, thanks for the recipe, Sangeetha:)

  55. Babli says

    This is absolutely new dish for me. Looks yummy and mouth watering. Very nice combo of mango and yogurt.I will definitely try your recipe.

  59. Mausi says

    Mmmm, This looks really good! First, I thought it might be a soup but you said to serve it with rice so I guess it is more like curry. I love curry!

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