Kerala Ripe Mango Curry with Chickpeas
Mambazha Pulissery is a Kerala-inspired curry featuring ripe mangoes, coconut, yogurt, and subtle spices. Enjoy this flavorful combination of spiciness, sweetness, and sourness by pairing it with steamed rice for a delightful meal.
Ingredients
- 1 tablespoon coconut oil
- 1 teaspoon brown/black mustard seeds
- ½ onion finely chopped
- ½ serrano pepper or green chili minced
- 15-20 curry leaves
- ½ inch knob ginger minced
- 1 teaspoon salt
- ½ teaspoon turmeric
- ¼ teaspoon cayenne to taste
- 1 ½ cups ripe mango cut into bite-sized pieces
- 1 ½ cups cooked chickpeas or 1 can
- 1 13.5 ounce can full-fat coconut milk
Instructions
- Melt the coconut oil in a dutch oven or pot over medium heat, then add the mustard seeds. Once the seeds begin to splutter, add the onion, serrano pepper, curry leaves, and ginger. Cook for 5 minutes, stirring frequently until the edges of the onions begin to turn brown.
- Add the salt, turmeric, cayenne, stir, then add the mango and chickpeas, stir again, then pour in the coconut milk.
- Bring the pot to a simmer, then turn off the heat.
- Serve hot or warm or room temperature.
Notes
- Do not cook the curry for longer after adding yogurt; do not get tempted to increase the heat. Cook it on low heat; otherwise, it may curdle.
- If you cannot find the South Indian wild mangoes, you can use any small variety of ripe mangoes for the curry. If small mangoes are not available, then use large mangoes cut into large pieces.
- The color of the Mambazha pulissery may vary, so do not worry. The color depends on the variety of mango you choose.
Nutrition
Calories: 358kcalCarbohydrates: 45gProtein: 6gFat: 20gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 8mgSodium: 365mgPotassium: 697mgFiber: 7gSugar: 34gVitamin A: 2489IUVitamin C: 124mgCalcium: 137mgIron: 2mg
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