🟢 Introduction with Definition
Nadan Mambala Kulambu (also known as Mambazha Pulissery or Mambazha Kuzhambu) is a classic Kerala curry made using ripe mangoes, ground coconut, mustard seeds, yogurt, and minimal spices. “Nadan” means traditional in Malayalam, “Mambala” or “Mambazham” refers to ripe mangoes, and “Kulambu” (or Kuzhambu) is a tangy curry.
This sweet-tangy curry is especially popular during mango season and festive meals like Onam Sadhya. The dish beautifully blends the sweetness of ripe mangoes with the heat of chilies and the tang of curd, creating a rich, comforting flavor.
🟢 Ingredients (Code Example in Recipe Form)
- 2–3 small ripe mangoes (preferably Nattumanga or Salem variety)
- 1 cup grated coconut
- 1/2 tsp cumin seeds
- 1–2 green chilies
- 1/4 tsp turmeric powder
- 1 cup yogurt (slightly sour, whisked)
- Salt to taste
Tempering (Tadka):
- 1 tsp coconut oil
- 1/2 tsp mustard seeds
- 1–2 dry red chilies
- A few curry leaves
🟢 Step-by-Step Instructions
Step 1: Prep the Mangoes
- Peel the ripe mangoes and slightly crush them (with the seed if preferred).
- Boil them in 1/2 cup of water with turmeric and salt until soft and cooked.
Step 2: Grind Coconut Paste
- Blend grated coconut, green chilies, and cumin seeds into a smooth paste with a little water.
Step 3: Mix and Simmer
- Add the coconut paste to the cooked mangoes and let it simmer on low flame for 5 minutes.
Step 4: Add Yogurt
- Reduce the flame and add whisked yogurt. Stir continuously and make sure it does not curdle.
- Do not boil after adding yogurt—just warm it through.
Step 5: Tempering
- Heat coconut oil, splutter mustard seeds, red chilies, and curry leaves.
- Pour over the mango curry and serve hot with rice.
🟢 Common Variations & Methods
| Variant | Details |
|---|---|
| Tamil Nadu Style | Uses tamarind instead of yogurt |
| With Garlic | Adds crushed garlic to the coconut paste |
| Thick Kulambu | Uses more coconut paste for a richer texture |
| Pulissery Style | Adds more yogurt and slightly sweeter tone |
🟢 Errors & Debugging Tips
| Problem | Fix |
|---|---|
| Curdled yogurt | Always add curd at low heat; don’t boil |
| Curry too sweet | Use less ripe mango or adjust with green chilies |
| Coconut paste separation | Blend till ultra-smooth and stir continuously |
| Watery texture | Simmer longer to reduce or reduce coconut milk quantity |
🟢 ✅ People Also Ask (FAQ)
🔹 Which mango is good for Mambazha Pulissery?
Small, native Kerala mangoes like Nattumanga or semi-ripe Salem mangoes are ideal. These are sweet, pulpy, and add a rich flavor.
🔹 How to make Mambazha Kuzhambu?
Boil ripe mangoes with salt and turmeric, mix in ground coconut-chili paste, and finish with yogurt. Temper with mustard, red chili, and curry leaves.
🔹 Is Mamidi Tandra prepared from ripe mangoes?
Yes, Mamidi Tandra (mango leather) from Andhra Pradesh is made from sweet ripe mango pulp and dried under the sun to form sheets.
🔹 How to cook Mambazha Pulissery?
Boil the mangoes, mix with ground coconut-spice paste, add curd gently, and temper it with coconut oil and mustard seeds.
🟦 Suggested Category:
For organizing this post, you can use the following:
✅ Primary Category:
- Traditional Recipes
✅ Subcategories:
- Kerala Recipes
- Mango Recipes
- Onam Sadhya
- South Indian Curries
🟪 Tags (Optional for WordPress):
- #MambazhaPulissery
- #MangoCurry
- #KeralaCuisine
- #OnamRecipes
- #KulambuRecipes
