Mavinakayi Tambli | Raw Mango Tambuli from Karnataka

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As you can see I am afflicted with Mango Mania. This happens every summer and continuing in this trend, today I am presenting the recipe for Mavinakayi Tambli, a raw mango-coconut-yogurt gravy from Karnataka.

Mavinakayi Tambuli
Mavinakayi Tambuli

This recipe for Mavinakayi Tambuli ticks all the boxes of a summer dish for me: it has mango and yogurt; it is easy to make (<15 mins); and needs nothing but rice to make for a complete meal. 🙂

If you love raw mangoes, try my recipes for Methamba, a sweet and tangy mango relish from Maharashtra; Kanda Kairi, a ridiculously easy to make onion and raw mango chutney from Maharashtra; and Mamidikaya Kobbari Pachadi, a simple coconut and mango chutney from Andhra Pradesh.

How to Make Mavinakayi Tambli | Raw Mango Tambuli

Ingredients

  1. Raw Mango Pieces – 1/2 Cup
  2. Coconut Pieces – 1/2 Cup
  3. Mustard Seeds – 1 tsp
  4. Green Chillies – 3 to 4
  5. Yogurt, Dahi – 1 Cup
  6. Turmeric – 2 Pinches
  7. Salt to Taste
  8. For Tempering
    1. Coconut Oil – 1/2 tsp
    2. Mustard Seeds – 1/2 tsp
    3. Red Chillies – 2 to 3
    4. Curry Leaves – A Few
    5. Asafoetida – 1 pinch

Method to Make Mavinakayi Tambuli

  1. Grind the raw mango, coconut, mustard seeds, green chillies, turmeric, and some salt to a smooth paste with some water. 
  2. Beat the yogurt till smooth.
  3. Mix the yogurt and mango-coconut paste. 
  4. Add some water, if the consistency is too thick, and mix well.
  5. If needed, add some salt, and mix well.
  6. In a ladle, heat the oil.
  7. Add mustard seeds and wait till they crackle.
  8. Add the split red chillies, curry leaves, and asafoetida; and stir-fry for a few seconds.
  9. Add the tempering to the Mavinakayi Tambuli and mix well.
  10. Serve Mavinakayi Tambli with some rice and papad.
Mavinakayi Tambli | A raw mango, coconut, and mustard flavour gravy from Karnataka

Mavinakayi Tambli | Raw Mang Tambuli from Karnataka

Aruna
Mavinakayi Tambli is a very easy to make dish and is the perfect accompaniment to rice in summer. This tangy, spicy, nutty raw mango-coconut-yogurt gravy with a mustard flavour has become a favourite in our home.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Accompaniment
Cuisine Indian, Karnataka, South Indian
Servings 4 People

Ingredients
  

  • 1/2 Cup Raw Mango Pieces (~ 80 gms)
  • 1/2 Cup Coconut Pieces (~60 gms)
  • 1 tsp Mustard Seeds
  • 3 to 4 Green Chillies
  • 1 Cup Yogurt Dahi
  • 2 Pinches Turmeric
  • Salt to Taste

For Tempering

  • 1/2 tsp Coconut Oil
  • 1/2 tsp Mustard Seeds
  • 2 to 3 Red Chillies
  • A Few Curry Leaves
  • 1 pinch Asafoetida

Instructions
 

  • Grind the raw mango, coconut, mustard seeds, green chillies, turmeric, and some salt to a smooth paste with some water.
  • Beat the yogurt till smooth.
  • Mix the yogurt and mango-coconut paste.
  • Add some water, if the consistency is too thick, and mix well.
  • If needed, add some salt, and mix well.
  • In a ladle, heat the oil.
  • Add mustard seeds and wait till they crackle.
  • Add the split red chillies, curry leaves, and asafoetida; and stir-fry for a few seconds.
  • Add the tempering to the Mavinakayi Tambuli and mix well.
  • Serve Mavinakayi Tambli with some rice and papad.

Notes

  • Use sour mangoes, else this Tambli will be bland.
Keyword Mavinakayi Tambli, Mavinakayi Tambuli, Raw Mango Tambli, Vegetarian
Mavinakayi Tambli | Raw Mango Tambuli
Mavinakayi Tambli | Raw Mango Tambuli

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