Tuesday, 13 November 2012

Mambazha pulisseri : Mango - coconut - yogurt savoury mousse | Kukskitchen

My dear friend A from med college was asking for a veg- kid friendly recipe and I instantly thought about the below recipe which was resting in kukskitchen's drafts. 

My son luvs everything sweet: spicy chicken with honey, dosa - appam etc with sugar, pancakes with golden syrup and the list goes on.

mango pulisseri / mambazha pulisery

After a bout of D and V when his appetite is not up to mark, I try to cook something special for him which is nutritious and tasty for his tiny palate all at the same time. This time I had some frozen mango cubes in my freezer, which I bought for mango milkshake - smoothie. Mambazha pulisseri it is then! It is my BIG kid's favourite too :-) What better reasons do I need!

mango pulisseri / mambazha pulisery

Here is how I made it


1- Mango, cubed - 1 1/2 cups
Turmeric powder- 1/4 tsp
Salt – to taste
Water- 3/4 cup

2- Coconut grated- 3/4 cup, I used dessicated coconut soaked in hot water.
Green chillies chopped- 1
Cumin seeds-1/4 tsp

3- Yogurt or Curd- 1 cup

4- Mustard seeds- 1 tsp
Whole red chillies- 2
Curry leaves- 1 sprig, optional
Coconut Oil - 1 1/2 tbsp

mango pulisseri / mambazha pulisery


- Cook mango along with rest of (1) until the mango becomes soft and tender.

- Using a potato masher, coarsely mash the mango cubes to a lumpy paste.

- Grind (2) to a smooth paste.

-Add this to the mango and cook till the coconut gets cooked

- Now remove from hob and add thick yogurt stirring well.

- Get it back on the hob and simmer for less than a minute on low flame.  Remove from the flame. Don’t boil the yogurt mixture as it will curdle.

- In another pan, heat coconut oil, splutter mustard seeds. Add whole red chillies and curry leaves, saute and remove from flame.

- Add this to the mango/yogurt mixture, close it with its lid and let stand so the flavours combine together.

Serve with rice and popadoms. Yummmm!!!


- Other sweet ingredients like pineapple and dates give a similar sweet pulisseri.

- The same recipe can be used to prepare pulisseri with cucumber, plantain and marrow.

- Other additions to the grinding mixture include garlic and shallots which give u a pulisseri with a difference.

- Dry fry the ground mixture on medium heat to a light brown thick paste before adding the cooked veggie and yogurt to make a 'kalan'. Plantain is the classic ingredient used in kalan.

For my version of pulisseri without coconut see here:

Pulisseri without coconut :featuring marrow
mango pulisseri / mambazha pulisery


  1. wow. what layer of goodness u got there.

  2. kerala recipes are always special with coconut added.. looks yummy dear..

  3. Mambazha pulissery is my favorite.

  4. I haven't come across with these types of dishes before. Glad you drop by my blog and now i can follow your journey of culinary

  5. Ayyo! Super delicious.

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  6. Mango is my most fav fruit dear..and your recipe teases me to have some :) Nice delectable recipe :)
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  7. Am yet to try this incredible erissery, inviting dish.

  8. These look fabulous! a wonderful modern take on a classic.

  9. Looks mouthwatering!!!


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 I'm Sherin, aka kukku. 

An excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and a passionate singer,  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

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