Mavinakayi Menasinakai Curry Recipe – Raw Mango Coconut Curry
Introduction:
Mavinakayi Menasinakai Curry, or Raw Mango Coconut Curry, is a delightful and tangy dish that originates from Mangalorean cuisine. This curry, with its unique combination of tart raw mangoes and a rich, spiced coconut base, is a fantastic accompaniment to steamed rice, phulkas, or traditional Mangalorean dishes like Pumpkin Wade or Cheeni Kayi Kadubu. With the sweet hint of jaggery balancing the sourness of the mango, the curry brings together a burst of flavors that will leave your taste buds longing for more. This simple, vegetarian side dish is not just flavorful but also nutritious, making it a perfect option for both family meals and festive occasions.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Raw Mango (diced) | 1 cup |
| Jaggery | 2 tablespoons |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Tamarind Water | 1/4 cup |
| Salt | to taste |
| Fresh coconut (grated) | 1 cup |
| White Urad Dal (Split) | 2 teaspoons |
| Chana dal (Bengal Gram Dal) | 1 teaspoon |
| Methi Seeds (Fenugreek Seeds) | 1/4 teaspoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Sesame seeds (Til seeds) | 2 teaspoons |
| Dry Red Chillies (adjust to taste) | 4 |
| Coconut Oil | 2 teaspoons |
| SSP Asafoetida (Hing) | 1/4 teaspoon |
| Mustard seeds | 1 teaspoon |
| Curry leaves | a few |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 135 kcal |
| Carbohydrates | 22 g |
| Protein | 3 g |
| Fat | 5 g |
| Saturated Fat | 4 g |
| Fiber | 5 g |
| Sodium | 310 mg |
| Sugar | 6 g |
Prep Time:
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
Instructions:
Step 1: Preparing the Mango Base
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Peel and dice the raw mango: Start by peeling the raw mango and cutting it into bite-sized pieces. Be sure to remove and discard the stone/seed from the mango.
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Pressure cooking the mango: Place the diced mango pieces in a pressure cooker. Add tamarind water, jaggery, turmeric powder, and salt to taste. Pressure cook the mixture for about 2 whistles, then turn off the heat. Allow the pressure to release naturally.
Step 2: Making the Ground Coconut Masala
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Roasting the spices: Heat a pan over medium heat and add urad dal, chana dal, methi seeds, cumin seeds, sesame seeds, and dry red chilies. Roast these ingredients until the dals turn golden brown and crisp. Remove from heat and let them cool down.
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Grinding the coconut masala: Once the roasted dal mixture has cooled, transfer it to a mixer grinder. Add grated coconut and 1/2 cup warm water, then blend it into a smooth paste. This forms the flavorful masala for the curry.
Step 3: Combining the Masala and Mango
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Add the masala to the cooked mango: After the pressure has been released from the mango, add the freshly ground coconut masala to the cooked mango mixture in the pressure cooker.
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Adjust consistency and boil: Add more water as required to adjust the curry’s consistency. Stir well and bring the curry to a brisk boil over medium heat. Simmer for a few minutes, ensuring all the flavors blend together.
Step 4: Tadka (Tempering)
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Preparing the tempering: In a small preheated pan, heat the coconut oil. Once the oil is hot, add mustard seeds and let them splutter. Then, add asafoetida (hing) and a few fresh curry leaves. Turn off the heat once the curry leaves crisp up.
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Pouring the tadka: Pour this aromatic tadka over the simmering Mavinakayi Menasinakai Curry. This final tempering adds an extra layer of flavor to the dish.
Serving Suggestions:
Serve the Mavinakayi Menasinakai Curry hot alongside steamed rice, phulka (Indian flatbread), or traditional Mangalorean delicacies like Pumpkin Wade or Mangalorean Style Cheeni Kayi Kadubu. This versatile curry can also be enjoyed as part of a complete Mangalorean meal, adding a tangy and spicy contrast to your plate.
Tips & Variations:
- Adjust spice levels: The number of dry red chilies can be adjusted according to your preference for spiciness.
- Sweetness balance: If the curry feels too tangy from the mangoes and tamarind, you can increase the quantity of jaggery to balance the flavors.
- Coconut oil: Using coconut oil for the tadka enhances the authenticity of the dish, as it’s commonly used in Mangalorean cuisine. However, you may use other oils if needed.
Conclusion:
Mavinakayi Menasinakai Curry is a delightful dish that combines the tanginess of raw mango with the richness of coconut and the warmth of spices. This curry is a great way to introduce new flavors into your meal routine, making it both a comforting and exciting option for any lunch or dinner. Whether you’re serving it with plain rice or pairing it with a variety of sides, this Mangalorean gem is sure to win hearts with its unique taste and simple preparation.
