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Mavinakayi Tambli | A raw mango, coconut, and mustard flavour gravy from Karnataka

Mavinakayi Tambli | Raw Mang Tambuli from Karnataka

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


  • 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


  • 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.


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