A tangy, spicy, sweet and lip-smacking recipe for Mavinakayi Gojju (Raw mango gojju) that is a must try during the mango season. It tastes best with dosa and steamed rice. It is most commonly made in weddings and at other family gatherings in Karnataka.
You can never get enough of the mango season for the gazzilion recipes you can make with it. Sweet, savoury, or just gulp like that – Mango is everyone’s fav!
So, here’s an interesting thing I was wondering about the kinda ingredients that is used with raw mango specially in South India – If you closely observe, menthya/methi seeds (fenugreek seeds) are always used along with mangoes in most recipes down south. When I dug deeper, I realised that it is to balance the flavours of raw mango that is tangy, chilli that adds to the heat, methi seeds for a rustic flavour and (also because it cools the body), jaggery to add a tad bit of sweetness, and of course hing (the king) 🙂 to take it to another level.
Did you know? the mango fruit apparently causes more heat to the body and hence either milk or cream is added to it when making Seekarne or aam ras whereas, the raw mango is considered to be a lot more cooler on the body and hence recipes like raw mango rasam and raw mango chitranna are rather easier to make and are made frequently during the season in most homes.
It is all about the balance of flavours at the end of the day. And the fact that raw mango also acts as a digestive element makes it gut friendly and cuts down on the fat and heat.
You can always adjust the spices and the proportion of raw mango used in this recipe. A single raw mango can help a good serving of 3-5 people. And this dish lasts longer when refrigerated for close to 10-15 days.
You can also see the step by step recipe with pictures in my instagram highlights 🙂 on’t forget to follow me 🙂
|
|
Mavinakayi Gojju | Raw Mango Gojju
A tangy, spicy, sweet and lip-smacking recipe for Mavinakayi Gojju (Raw mango gojju) that is a must try during the mango season. It tastes best with dosa and steamed rice. It is most commonly made in weddings and at other family gatherings in Karnataka.
|
| Servings | Prep Time |
| 4People | 10Minutes |
| Cook Time |
| 15Minutes |
|
|
- 1Medium Sized Raw MangoChopped
- 1Tbsp Jaggery powder
- 1Tbsp Oil
- 1Sprig Curry Leaves
- 1Tsp Mustard Seeds
- 1Tsp Hing
- 1tsp Turmeric Powder
- As needed Salt
- 1Tbsp Urad dal
- 1Tsp Methi Seeds
- 1Tsp White sesame seeds
- 3Tbsp Desiccated Coconut
- 5:3Adjust as per your spice preference Dried red chilliesI used 5 Byadgi: 3 Guntur
- 1+1tsp Oil
- Heat a tsp of oil and roast the urad dal, methi seeds, white sesame seeds until golden brown on medium flame. Add the desiccated coconut and roast for 10 secs. Transfer to a mixer jar. Now add another tsp of oil and roast the red chillies. Transfer that to the mixer jar as well. Grind to a smooth paste using little water.
- In a wide bottomed pan, heat a tsp of oil and add the mustard seeds, hing and curry leaves ( keep some for garnish if you wish), add the chopped mangoes and turmeric, add salt and a bit of water - let it boil and turn a bit tender. Now add the ground paste, jaggery and bring to a boil until thick.
- Transfer to a dry jar/container and refrigerate as and when required within 15 days. Serve with dosa, idli and steamed rice.
No Comments