Mavinakayi Gojju Recipe - Mango Curry
You must try this mavinakayi gojju which is tangy, sweet, spicy and totally tasty curry when mangoes are in season. Serve with hot steamed rice and a dollop of ghee for lunch.
Mavinakayi Gojju Recipe is a lip smacking mango curry that tastes great with steamed rice, roti and dosa. It is tangy, sweet and a spicy curry. Coconut and various roasted spices and dals added in the curry heightens the flavour and makes it even more delicious.
Mavinakayi Gojju is quite popular in the state of Karnataka. Gojju is a Karnataka style curry made with any vegetable. As the mango season is going on, you can give this captivating recipe a try.
If you like this recipe, you may also like our other curry based recipes such as
The contest is in association with Preethi Kitchen Appliances.
- 2 Mango (Raw) , totapuri, skinned and chopped For the masala
- 1 tablespoon White Urad Dal (Split)
- 1 tablespoon Chana dal (Bengal Gram Dal)
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/2 tablespoon Methi Seeds (Fenugreek Seeds)
- 1/4 teaspoon Turmeric powder (Haldi)
- 3 Dry red chillies
- 1/4 cup Fresh coconut , grated
- 1 tablespoon Jaggery
- Salt , to taste For tempering
- 1 tablespoon Cooking oil
- 1/4 teaspoon Asafoetida (hing)
- 1 teaspoon Mustard seeds
- 2 Dry red chillies
- Curry leaves , few sprigs
How to make Mavinakayi Gojju Recipe - Mango Curry
To begin making the Mavinakayi Gojju Recipe , into a pressure cooker add the chopped mangoes with a little water and turmeric powder and pressure cook for 2 to 3 whistles. Turn off the heat and allow the pressure to release naturally.
To make the masala heat a pan and add the urad dal, chana dal, and dry roast till the dals turn golden brown in colour. Next add the, red chillies, fenugreek seeds, cumin seeds and roast till aromatic and turn off the heat. Allow the mixture to cool.
Into a mixer grinder add fresh grated coconut, the roasted masala and blend to make a smooth mixture. Next add 3/4th of the cooked mango pieces, jaggery, salt, and pulse it again with the coconut into a coarse paste.
The next step is to temper the mango curry. Heat oil in a deep pan and add mustard seeds and let it crackle. Add red chillies and curry leaves and hing.
Let the curry leaves crisp up. Once it is done, add the ground paste to the pan and let it boil. Add 1/4 cup water into the mixer jar and add the water to the gojju and cover it and boil till it thickens.
Let it cool and store it in a jar and refrigerate.
I am a Designer and an Artist by profession. Cooking, baking, photography and styling is an extension of my creative self, another medium of expression. Cooking and Plating was no different from painting for me. Playing with colours on plate, using different textures, composition in photography was all that I had learnt as a student, which I am showcasing using food as a medium. I love everyday cooking and how it can be made exciting. Kitchen is not only about food. I not only respect the food but also the waste we generate while cooking. I am a firm believer of composting and I make sure my kitchen generates as less waste as possible.