To begin making the Kerala Special Mambazha Puliserry recipe, first heat a heavy bottomed pan with 2 cups of water.

Add the mangoes, green chillies and cook covered for 10 to 15 minutes over low flame. You can optionally squeeze out some pulp to make a gravy.

When the mangoes are simmering, prepare the masala paste by grinding coconut, cumin seeds, turmeric powder, chilli powder in a mixer jar using 1/4 cup of warm water to a smooth paste.

Once the mangoes are cooked, add the ground masala paste and cook the Mambazha Puliserry over low flame for 5 to 7 minutes in the same pan.

Now add the whisked curd and give the Mambazha Puliserry a brisk boil and turn off the heat. Check the salt and spices and adjust accordingly. 

Heat a tadka pan with coconut oil over medium heat; add the mustard seeds, methi seeds and allow them to crackle. Add the dry red chillies and the curry leaves and stir fry for a few seconds.

Pour the tempering over the Mambazha Puliserry and transfer to a serving bowl and serve hot.

Serve Kerala Special Mambazha Puliserry with hot Steamed Rice and Elai Vadam for a delicious weekday meal.