Mavinakayi Gojju Recipe | Karnataka style Raw Mango Curry

Mavinakayi Gojju Recipe | Karnataka style Raw Mango Curry

It is the season of mangoes and you definitely cannot stop trying out different mango recipes, right? I have been experimenting with mangoes- both raw and ripe and I am just not getting enough of them. If you love mangoes, you will definitely love this mavinakayi gojju. This recipe of mavinakayi gojju is tangy, spicy, slightly sweet and an utterly delicious recipe that I came up with. Mavinakayi gojju can be served with rotti , chapati, dosa, idli or hot rice.

mavinakayi gojju

Seasonal recipes are always a must. And when it is the season of the ‘King of Fruits’, you just cannot resist trying out your family recipes and some new recipes as well, right? Mango being my most favourite fruit, it was an everyday business post-lunch, during childhood. (Not that it isn’t anymore). There used to be big cartons full of mangoes that were a must every year. I agree, I have a little more love towards ripened sweet mangoes than raw mangoes. But yes, I also enjoy tangy raw mangoes with salt and red chilly powder, apart from curries and dal.

mavinakayi gojju

Gojju is an authentic Karnataka style curry which is done with vegetables or certain fruits and a coconut based masala. It goes great with anything from a flatbread to idli to dosa to hot rice (do not miss to have some ghee along, though ;)). I had a good stock of raw mangoes and thought why not make gojju out of these. I followed my mom’s basic gojju recipe along with few more spices and a whole new ingredient- RAW MANGO. I mean it when I say this was finger-licking good. It kinda wakes up your taste buds! Haha…. You must definitely try it to believe it.

mavinakayi gojju

Tips and Variations :

You can make this with any variety of raw mango. In case, it is slightly ripened, it is still okay. Just that they might get cooked faster and might become a little mushy, if overcooked.

It would be perfect if you use slightly sour raw mangoes as this gojju has to be slightly tangy. If your mango is sweet or not sour enough, you can use some tamarind pulp. And if they are too sour, you can add more jaggery than mentioned in the recipe.

I chopped the mangoes to small cubes, but you can chop them fine (like how you do for cut-mango pickle), if you do not like to get the mango pieces in between.

As mentioned below in recipe notes, you can alter the quantity of dry red chillies as per your taste. If you do not have byadgi red chillies (the less spice variety), you can use Kashmiri ones or you can use more guntur red chillies or any other spicy variety. Adding byadgi red chillies gives a nice colour though. If you wish to skip adding peppercorns, you will have to increase the quantity of red chillies by 1 or 2. However, this is completely as per your taste.

Coconut can be used fresh or can be dry roasted until it turns light brown in colour. You can also use dessicated coconut, if you do not have it fresh.

Make sure you do not add too many methis seeds, as it will make the gojju bitter. Just 3 to 4 nos. for the flavour, will do.

mavinakayi gojju

I hope you give this recipe a try and enjoy it as much as I enjoyed preparing it and writing it down for you all. I would love to hear your feedbacks on this. When you try it, kindly post your valuable comments below or share it with me personally on Instagram Facebook, or post it with due courtesy. You may also pin it on Pinterest

Pin it for later:

https://www.pinterest.com/pin/808677676814189700/

Recipes that you might be interested in:

Chatpata Watermelon Juice

Mint Coriander Chutney

So with all that said, let us dive right into the recipe, shall we? I bet you just cannot wait any longer to check it out and make some for yourselves soon.

Mavinakayi Gojju Recipe | Karnataka style Raw Mango Curry

A delicious tangy-spicy-mildly sweet curry made of raw mangoes cooked in coconut based spicy mixture.
Course Side Dish
Cuisine Indian, Karnataka
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Author Praneetha A Goutham

Ingredients

To make masala paste

  • 1 tsp oil
  • 1/2 tsp urad dal - , split
  • 1/4 tsp chana dal
  • 1 tsp dhaniya (coriander seeds)
  • 3 to 4 nos. fenugreek seeds (methi)
  • 3 to 4 nos. peppercorns
  • 1/2 tsp white sesame seeds - , hulled
  • 3 to 4 nos. byadagi red chillies
  • 2 nos. guntur red chillies
  • 1/4 cup fresh grated coconut
  • salt - , to taste

To temper

  • 3 nos. raw mangoes - , small
  • 1 tsp oil
  • 1 tsp mustard seeds
  • 2 sprigs curry leaves - , fresh or dry
  • 1/4 tsp turmeric powder
  • 1/2 tsp asafoetida
  • small piece of jaggery - , or 1 tsp jaggery powder
  • water - , as required

Instructions

  • To make the masala, take 1 tsp oil in a pan. Once it turns hot, add urad dal, chana dal, dhaniya, peppercorns, fenugreek seeds, white sesame seeds. Roast them in low heat until they turn slightly brown in colour. Next, add the dry red chillies (refer notes 3) and roast until they turn aromatic. Make sure to roast the ingredients in low heat.
  • Once the roasted spices cool down, add grated coconut (refer notes 4), some water and blend to a smooth paste.
  • Set this paste aside.
  • Peel and chop the raw mangoes to small pieces. You can either chop it fine or slightly bigger, depending on your wish. In a thick bottom pan, take 1 tsp oil. Once it turns hot, temper with mustard seeds, turmeric powder, curry leaves and asafoetida.
  • Next add in the chopped raw mangoes, and about 1/2 cup water and let the mangoes get cooked well and turn soft. If required, add more water.
  • Once mangoes are cooked well, add the ground masala. Mix well and add about 3/4th cup water, jaggery and salt. Let this simmer in medium heat for 8 to 10 minutes. If gojju is getting thick, add more water and make sure to stir it in between.
  • Check for salt and spice. If you wish to, you can add more jaggery and turn off the heat. Serve mavinakayi gojju with akki rotti, chapati, dosa, idli or rice.

Notes

  1. You can use any variety of raw mango. If you are using large mangoes, alter the quantity accordingly.
  2. If your mangoes are very sour, you can add more jaggery to balance it.
  3. You can alter the number of dry red chillies as per your taste. If you do not have byadgi red chillies (less spice variety), you can use Kashmiri ones or you can use more guntur red chillies or any other spicy variety. Adding byadgi red chillies gives a nice colour though.
  4. Coconut can be used fresh or dry roasted until it turns light brown in colour. You can also use dessicated coconut if you do not have it fresh.
  5. Make sure you do not add too many methis seeds, as it will make the gojju bitter. Just add 3 to 4 nos. for the flavour.



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