Maavinakayi Gojju | Mavinakayi Menaskai
Mavinakayi Menaskayi is a traditional is a spicy, tangy, and sweet Raw Mango Curry from Karnataka. Also called Mavinakayi Gojju, it is normally served with hot rice topped with coconut oil, and papad on the side.
Ingredients
- 1 Medium Raw Mango, Kairi, Mavinakayi (~150 gms)
- 1/2 Cup Water
- 1/2 tsp Turmeric
- 3 tbsp Grated Jaggery Adjust to taste
- Salt to Taste
For the Gojju paste
- 4 tbsp Grated Coconut
- 1/2 tbsp Sesame Seeds (I used Black Sesame)
- 1 tsp Udad Dal
- 1/2 tsp Chana Dal
- 8 to 10 Methi Seeds
- 1/4 tsp Cumin Seeds
- 2 Spicy Red Chillies
- 3 Bydagi Chillies or Kashmiri Red Chillies (See Notes)
- 1 Large Pinch Asafoetida
- 2 tsp Oil (Coconut Oil preferred)
For Tempering
- 1 tsp Oil (Coconut Oil preferred)
- 1 tsp Mustard Seeds
- 1 Large Pinch Asafoetida
- 8 to 10 Curry Leaves
Instructions
Cooking the Raw Mango
- Without peeling the mango, cut it into 1/2? pieces. Discard the seed.
- To a vessel, add 1/2 cup water, mango pieces, 1/2 tsp salt and turmeric.
- Over medium flame, cook till the mangoes pieces soften.
- Turn off the heat and immediately add the jaggery.
- Mix well and set aside.
Making the Gojju Paste
- On low heat, dry roast the sesame seeds till they start to crackle. Set aside to cool.
- In a small kadai, over low heat, heat 2 tsp coconut oil.
- Add the methi seeds, udad dal and chana dal, and fry till the dals are light brown.
- Add the red chillies and asafoetida. Stir fry for a few seconds.
- Turn off the heat, and immediately add the grated coconut.
- Mix well, and let the fried ingredients cool.
- Using a little water, grind the fried ingredients and roasted sesame to a smooth paste.
- Add the paste to the cooked mango and mix well.
Add the Tempering
- In a ladle, heat 1 tsp coconut oil.
- Add the mustard seeds and stir-fry till they crackle.
- Turn off the heat, add curry leaves and mix well.
- Add the tempering to the Mavinakayi Menaskai, and mix well.
- Cover the Menaskai and set aside for 10 minutes.
- Serve the Maavinakayi Gojju with hot rice and papad.
Notes
- The Bydagi chillies lend colour to this curry. If you do not have any, soak 2 Kashmiri Chillies in warm water and grind them along with the fried ingredients for the Gojju.
- Using Coconut Oil adds yet another layer of flavour to this curry.