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.
3Bydagi Chillies or Kashmiri Red Chillies(See Notes)
1Large PinchAsafoetida
2tspOil(Coconut Oil preferred)
For Tempering
1tspOil(Coconut Oil preferred)
1tspMustard Seeds
1Large PinchAsafoetida
8 to 10Curry 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.
Keyword Mavinakayi Gojju, Mavinakayi Menaskai, Raw Mango Curry
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