Mavinakayi Gojju (Mango Curry) Recipe – A South Indian Delight
Mavinakayi Gojju, a tangy and flavorful mango curry, is a beloved dish in South Indian cuisine. It offers a harmonious blend of sweet, spicy, and sour flavors, making it the perfect accompaniment to steamed rice, roti, or dosa. The curry is enriched with a variety of roasted spices and dals, as well as freshly grated coconut, which enhances its taste and adds an aromatic depth that is hard to resist. Whether you’re looking to serve it for lunch or a weekend breakfast, this curry will surely brighten up your meal.
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Raw Mango (Totapuri, skinned and chopped) | 2 Mangoes |
| White Urad Dal (Split) | 1 tablespoon |
| Chana Dal (Bengal Gram Dal) | 1 tablespoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Methi Seeds (Fenugreek Seeds) | 1/2 tablespoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Dry Red Chillies | 3 |
| Fresh Coconut (grated) | 1/4 cup |
| Jaggery | 1 tablespoon |
| Salt | To taste |
| Oil | 1 tablespoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| Dry Red Chillies | 2 |
| Curry Leaves | Few sprigs |
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Instructions:
-
Cook the Mangoes:
Begin by pressure cooking the chopped mangoes. In a pressure cooker, add the mangoes along with a little water and turmeric powder. Pressure cook for 2 to 3 whistles. Once done, turn off the heat and allow the pressure to release naturally. Set the cooked mangoes aside. -
-
Prepare the Roasted Masala:
Heat a pan and dry roast the white urad dal and chana dal until they turn golden brown. Add the dry red chillies, fenugreek seeds, and cumin seeds to the pan. Continue roasting until the spices become aromatic, then turn off the heat and allow the mixture to cool. -
Make the Masala Paste:
Once the roasted spices have cooled, transfer them into a mixer grinder. Add the freshly grated coconut to the grinder as well. Grind the mixture into a smooth paste. -
Blend the Mangoes and Masala:
Take about 3/4th of the cooked mango pieces and add them to the grinder along with jaggery, salt, and the roasted coconut-masala paste. Pulse the mixture to create a coarse paste, ensuring that the flavors are well incorporated. -
Tempering the Curry:
In a deep pan, heat oil for tempering. Add mustard seeds and let them crackle. Once they start popping, add the dry red chillies and curry leaves. Add asafoetida (hing) and let the curry leaves crisp up in the hot oil. -
Cook the Gojju:
Add the ground mango and coconut paste to the pan, and bring the mixture to a boil. Use the remaining 1/4 cup of water (from the mixer jar) to rinse the grinder and add the water into the pan. Stir the curry and allow it to simmer until it thickens to your desired consistency. -
Cool and Store:
Once the curry has thickened, turn off the heat. Let it cool, and then transfer the Mavinakayi Gojju into a jar. Refrigerate for later use.
Serving Suggestions:
Serve Mavinakayi Gojju with steamed rice topped with a dollop of ghee and a side of Elai Vadam for a complete South Indian lunch. Alternatively, pair it with Ragi and Oats Dosa for a nutritious and satisfying breakfast.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 2 g |
| Carbohydrates | 35 g |
| Fiber | 4 g |
| Fat | 5 g |
| Sodium | 250 mg |
Tips for the Perfect Mavinakayi Gojju:
- Mango Selection: Choose raw, slightly unripe mangoes for a better tangy taste in the curry.
- Adjusting Spice Levels: Feel free to adjust the number of dry red chillies based on your spice tolerance.
- Storing: This curry can be stored in the refrigerator for up to 2-3 days, and its flavors deepen as it sits.
Mavinakayi Gojju is a versatile and mouth-watering South Indian dish that brings out the best of mangoes in a savory context. It offers a delightful mix of flavors that are a hallmark of South Indian cuisine.
