It is the season of mangoes and you definitely how cam we stop trying out different mango recipes, I have been trying 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.
To Masala 1 tsp oil
1/2 tsp urad dal - , split
1/4 tsp chana dal
1 tsp (coriander seeds)
3 to 4 methi seeds
3 to 4 nos. peppercorns
1/2 tsp white sesame seeds
Red chilis 6
Fresh grated coconut 1/4 cup
salt - , to taste
To Temper
Raw mangoes - 2
1 tsp oil
1 tsp mustard seeds
curry leaves
turmeric powder
asafoetida
jaggery powder 1 tsp
Method
- To make the masala, take 1 tsp oil in a pan. Once hot, add urad dal, chana dal, dhaniya, peppercorns, fenugreek seeds, white sesame seeds. Fry them in low heat until they turn slightly brown in colour. Next, add the dry red chillies and roast until they turn aromatic.
- Once the roasted spices cool down, add grated coconut some water and blend to a smooth paste. Set this aside.
- Peel and chop the raw mangoes to small pieces. You can either chop it finely 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 hot rice,
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