Mango Ash Gourd Pulissery Recipe – Authentic Kerala Curry

Last Updated on 2 months by Neha Deshmukh

Mango Ash Gourd Pulissery Recipe – Authentic Kerala Curry

Introduction

Oh, Pulissery! Just the name brings back memories of my grandmother’s kitchen, filled with the aroma of coconut and spices. This Mango Ash Gourd Pulissery is a classic Kerala curry – a beautiful blend of sweet mango, mild ash gourd, and a tangy yogurt base. It’s comfort food at its finest, and surprisingly easy to make. I first made this myself when I was craving a taste of home, and it instantly transported me back. You’ll absolutely love how refreshing and flavorful this dish is!

Why You’ll Love This Recipe

This isn’t just another curry; it’s a little slice of Kerala sunshine. Here’s why you’ll adore it:

• Unique Flavor Profile: The combination of sweet mango, subtle ash gourd, and the creamy yogurt creates a truly unique taste.
• Easy to Make: Despite its exotic flavors, this recipe is surprisingly straightforward.
• Healthy & Refreshing: Packed with nutrients and light on the stomach, it’s perfect for a warm day.
• Authentic Kerala Cuisine: Experience a genuine taste of South Indian cooking.

Ingredients

Here’s what you’ll need to create this delicious Mango Ash Gourd Pulissery:

• 1 ripe mango
• 1 cup ash gourd (white pumpkin), peeled and chopped
• ½ tsp turmeric powder
• ½ tsp chili powder
• 1 cup yogurt (curd)
• ½ cup grated coconut
• ¾ tsp cumin seeds (jeera)
• 2-3 green chilies
• 1 tbsp coconut oil
• 1 tsp mustard seeds
• ½ tsp fenugreek seeds
• 2 dried red chilies
• Few curry leaves

Ingredient Notes

Let’s talk ingredients! A few tips to make sure everything comes together perfectly:

• Ash Gourd (White Pumpkin): Don’t be intimidated by ash gourd! It has a very mild flavor and acts like a blank canvas, absorbing all the delicious spices. Make sure to peel it well, as the skin is quite tough.
• Coconut Oil: This is essential for authentic Kerala flavor. It adds a beautiful aroma and richness to the tempering. Don’t substitute with another oil if you can help it!
• Kerala Spice Blend: The combination of cumin, green chilies, and curry leaves is what gives this curry its signature Kerala touch. Feel free to adjust the green chilies to your spice preference. Fresh curry leaves are best, but dried work in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking! Here’s how to make this Mango Ash Gourd Pulissery:

1. Peel and cut the mango into medium pieces. Peel and chop the ash gourd similarly.
2. Grind the coconut, cumin seeds, and green chilies with a little yogurt to make a smooth paste. A small blender or food processor works best for this.
3. In a pot, cook the mango pieces with turmeric powder, chili powder, and salt until they become soft. This usually takes about 5-7 minutes.
4. Boil the ash gourd separately with a little salt until tender. Then, add it to the cooked mango mixture.
5. Reduce the heat and stir in the whipped yogurt. Simmer for 2-3 minutes, being careful not to let it boil. We want a creamy consistency, not a curdled one!
6. Add the coconut paste and simmer for another 2 minutes. Give it a taste and adjust the salt if needed.
7. Now for the magic – the tempering! Heat the coconut oil in a pan. Once hot, splutter the mustard seeds. When they start to pop, add the fenugreek seeds, dried red chilies (broken into pieces), and curry leaves.
8. Pour the tempering over the pulissery and mix gently. You should hear a lovely sizzle!
9. Serve warm with steamed rice.

Expert Tips

• Yogurt Consistency: Use slightly sour yogurt for the best flavor. If your yogurt is too thick, whisk in a tablespoon or two of water to loosen it up.
• Don’t Overcook: Be gentle with the yogurt! Overcooking can cause it to separate.
• Tempering is Key: The tempering adds a wonderful aroma and flavor. Don’t skip it!

Variations

Want to customize this recipe? Here are a few ideas:

• Vegan Adaptation: Swap the yogurt for a plant-based yogurt alternative like coconut yogurt or cashew yogurt. It won’t be exactly the same, but still delicious! My friend, Priya, swears by cashew yogurt in this recipe.
• Spice Level: Adjust the number of green chilies and the amount of chili powder to control the spice level. For a mild curry, use just one green chili and ¼ tsp chili powder. For a hotter kick, add two or three green chilies and ½ – ¾ tsp chili powder.
• Regional Variations: Tempering styles vary across Kerala. Some families add shallots or even a pinch of asafoetida (hing) to their tempering. Feel free to experiment!

Serving Suggestions

This Mango Ash Gourd Pulissery is best served warm with:

• Steamed rice – a classic pairing!
• A side of papadums for a crispy crunch.
• A simple vegetable stir-fry.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. The flavor might develop even more overnight!

FAQs

Let’s answer some common questions:

• What is Pulissery and where does it originate from? Pulissery is a traditional Kerala-style curry made with a yogurt base and vegetables. It’s a staple in many Kerala households and is known for its tangy and refreshing flavor.
• Can I use raw mango instead of ripe mango? Yes, you can! Raw mango will give the pulissery a more tart flavor. You might need to adjust the amount of chili powder to balance the sourness.
• What is the best way to prepare ash gourd for this recipe? Peel the ash gourd thoroughly and chop it into bite-sized pieces. It doesn’t need to be perfectly uniform, but consistent sizes will ensure even cooking.
• Can this be made ahead of time? Yes, you can make the pulissery base (up to step 6) ahead of time and store it in the refrigerator. Add the tempering just before serving for the best flavor.
• What rice varieties pair best with Mango Ash Gourd Pulissery? Matta rice (Kerala red rice) is a traditional pairing, but any long-grain rice like basmati will also work well.