Mangalorean Raw Mango Coconut Curry (Mavinakayi Menasinakai)

Mavinakayi Menasinakai Curry Recipe (Raw Mango Coconut Curry)
A traditional Mangalorean delight, the Mavinakayi Menasinakai Curry (Raw Mango Coconut Curry) is a tangy, spicy, and aromatic side dish that perfectly complements rice and various other main courses. This vegetarian curry uses a blend of roasted spices, fresh grated coconut, and a special tempering of mustard seeds and curry leaves, which elevate the flavors to a whole new level. The unique addition of sesame seeds in the masala imparts a rich and nutty aroma to the curry, making it a must-try for those who love Mangalorean cuisine.

Ingredients

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Serves: 4-6

Instructions

1. Prepare the Mango Curry Base:
   Begin by peeling and dicing the raw mango into bite-sized pieces. Discard the stone/seed. Add the diced mango into a pressure cooker along with tamarind water, jaggery, turmeric powder, and salt to taste. Pressure cook the mixture for 2 whistles, then turn off the heat and allow the pressure to release naturally.

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2. Roast the Ground Masala Ingredients:
   While the mango is cooking, start preparing the ground coconut masala. Heat a pan on medium heat and add the urad dal, chana dal, methi seeds, cumin seeds, sesame seeds, and dry red chillies. Roast them for a few minutes, stirring continuously, until the dal turns golden brown and the seeds release a fragrant aroma. Once roasted, set aside to cool.

3. Grind the Masala Paste:
   Once the roasted ingredients have cooled, transfer them to a mixer grinder. Add the grated coconut and 1/2 cup of warm water, then blend everything together into a smooth paste.

4. Combine and Simmer the Curry:
   Once the mango is cooked and the pressure is released, add the ground coconut masala paste to the cooked mango mixture. Stir well and add more water to adjust the curry’s consistency to your liking. Bring the curry to a brisk boil, ensuring all the flavors blend together beautifully.

5. Temper the Curry:
   In a small pan, heat coconut oil for tempering. Once the oil is hot, add the asafoetida (hing) and mustard seeds. Allow the mustard seeds to splutter before adding a few curry leaves. Sauté for a few seconds until fragrant, then pour this tempering over the curry.

6. Final Touches:
   Stir well and allow the curry to simmer for a few more minutes, letting all the ingredients meld together. Taste and adjust salt or tamarind water as needed.

Serving Suggestions:

Serve Mavinakayi Menasinakai Curry with steamed rice, roti, or as a side dish to your favorite Mangalorean main courses. This curry pairs beautifully with fish fry, dal, or even as an accompaniment to a simple meal of rice and curd.

Tips:

• Adjusting Spice Levels: You can increase or decrease the number of dry red chillies based on your preference for spiciness.
• Adding More Flavor: Some versions of this curry may include a small amount of garlic or onions in the tempering, but the traditional Mangalorean recipe keeps it simple with just mustard seeds and curry leaves.
• Consistency of Curry: If you prefer a thicker curry, reduce the amount of water. For a slightly runnier consistency, add more water while bringing the curry to a boil.

Nutritional Information (per serving):

Enjoy the bright, tangy flavors of this Mangalorean Raw Mango Coconut Curry! With its unique blend of roasted spices, coconut, and the slight sweetness from jaggery, this dish brings a perfect balance of flavors that will have you reaching for more.