Raw Mango Puliyogare Gojju Recipe With Peanuts
Raw Mango Puliyogare Gojju is an easy to prepare, spiced raw mango preserve, eaten mixed with rice or as an accompaniment with dosa/idlis/chapathi. A tangy dish that gets its sourness from the raw mangoes, is something that you will absolutely love.
Puliyogare Gojju is a famous recipe from the southern india. Traditionally, tamarind is used to add to the tartness. However, with the summer fruit Raw Mango found in abundance at the moment, we have prepared the same using it.
Raw Mango Puliyogare Gojju is easy to prepare, spiced raw mango preserve, eaten mixed with rice or as an accompaniment with dosa/idlis/chapathi.
Did you know that raw mangoes have the highest amount of pectin? If you have the raw mango juice along with salt and honey regularly, you can even treat the gastrointestinal disorders. Raw Mango Puliyogare Gojju Recipe is prepared using the raw mango pulp, spiced with the freshly ground masala and then finished with a crunchy peanut tadka.
If you like this recipe, you can also try other Raw Mango recipes such as
- 1 Mango (Raw) , paste
- 1 teaspoon Mustard seeds
- 1 teaspoon White Urad Dal (Split)
- 1 teaspoon Chana dal (Bengal Gram Dal)
- 2 sprig Curry leaves
- 2 tablespoons Raw Peanuts (Moongphali)
- 1 tablespoon Jaggery
- 1/4 teaspoon Asafoetida (hing)
- 2 tablespoons Cooking oil Ingredients for the masala
- 2 tablespoons Black sesame seeds
- 8 Dry red chillies
- 2 tablespoons Coriander (Dhania) Seeds
- 1 teaspoon Mustard seeds
- 1 teaspoon Methi Seeds (Fenugreek Seeds)
- 2 teaspoons Cumin (Jeera) seeds
- 1 teaspoon Whole Black Peppercorns
How to make Raw Mango Puliyogare Gojju Recipe With Peanuts
To begin making Raw Mango Puliyogare Gojju Recipe, wash and peel the raw mango. Chop it into small cubes and make a fine paste using a mixer grinder. Keep aside.
Heat a pan and dry roast the - black sesame seeds, dry red chillies, coriander seeds, mustard seeds, fenugreek seeds, cumin seeds, and whole black pepper corns one by one, make a fine powder when cooled using a blender and keep aside.
Now, heat a teaspoon of oil in the same pan, add the ground raw mango paste and cook for 5 minutes until the raw smell goes away.
Add the ground masala gojju masala mix, 1/2 cup water, season with salt and mix well.
Let the mixture simmer for 10 minutes till it leaves the ends of the pan.
If, the mixture is too thick, you can add water at this stage and let the Raw Mango Puliyogare Gojju simmer till it becomes a thick paste.
In a small tadka pan, heat oil, add the mustard, urad dal and chana dal and let it crackle.
Add the asafoetida, peanuts and fry for a few minutes. Add the curry leaves and let it splutter.
Add this tadka to the bubbling Raw Mango Puliyogare Gojju. Add the jaggery powder, mix well, simmer for another 5 minutes and switch off the flame.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.