Mavinakayi Menasinakai Curry Recipe - Raw Mango Coconut Curry
The Mavinakayi Menasinakai Curry Recipe is a spicy tangy curry made by cooking raw mangoes with jaggery, tamarind and ground spices with coconut. It makes a perfect curry to go along with rice or even malabar parotta.In association with SS Pandian (SSP Asafoetida)
Mangalorean Mavinakayi Menasinakai Curry Recipe-Raw Mango Coconut Curry made with roasted and ground spices with fresh grated coconut. There is a distinguished aroma emanating from the curry due to sesame seeds added to the masala.
You can use any oil but coconut oil is preferred so that you can get the traditional Mangalorean taste in the recipe.
If you like this Mangalorean Mavinakayi Menasinakai Curry Recipe, here are a few more Mangalorean recipes that you might also like
You can add jaggery more or less depending on your taste. You can omit it if the mangoes are sweet enough as well.
- 1 cup Mango (Raw) , diced
- 2 tablespoons Jaggery
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/4 cup Tamarind Water
- Salt , to taste For Ground Masala
- 1 cup Fresh coconut , grated
- 2 teaspoons White Urad Dal (Split)
- 1 teaspoon Chana dal (Bengal Gram Dal)
- 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
- 1/2 teaspoon Cumin seeds (Jeera)
- 2 teaspoons Sesame seeds (Til seeds)
- 4 Dry Red Chillies , (adjust) For Tempering:
- 2 teaspoons Coconut Oil
- 1/4 teaspoon SSP Asafoetida (Hing)
- 1 teaspoon Mustard seeds
- Curry leaves , a few
How to make Mavinakayi Menasinakai Curry Recipe - Raw Mango Coconut Curry
To begin making Mangalorean Mavinakayi Menasinakai Curry Recipe cut the peeled raw mango into bite sized pieces and discard the stone/seed.
Into a pressure cooker add the raw mango, tamarind water, jaggery, turmeric powder, salt to taste and pressure cook for 2 whistles and turn off the heat. Allow the pressure to release naturally.
Meanwhile we can make the ground coconut masala.
Into a preheated pan add urad dal, chana dal, methi seeds, cumin seeds, sesame seeds and dry red chillies and roast on medium heat until the dal is golden brown and crisp. Keep aside to cool.
Add the roasted dal into a mixer grinder along with coconut,1/2 cup warm water and blend into a smooth paste.
Add the ground mixture into the mango curry and add more water to adjust the consistency. Bring Mangalorean Mavinakayi Menasinakai Curry to a brisk boil.
Into a preheated pan add coconut oil. Once the oil is hot add mustard seeds and let it splutter. Once the mustard seeds splutter add the asafoetida and curry leaves and turn off the heat.
Pour the tadka over the Mangalorean Mavinakayi Menasinakai Curry and transfer the mango curry into a serving bowl.