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Mavinakayi Gojju Recipe | Karnataka style Raw Mango Curry

Praneetha A Goutham
A delicious tangy-spicy-mildly sweet curry made of raw mangoes cooked in coconut based spicy mixture.
0 from 0 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Side Dish
Cuisine Indian, Karnataka
Servings 2

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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