Raw Mango Puliyogare Gojju Recipe with Peanuts
This delightful South Indian dish, Raw Mango Puliyogare Gojju, brings together the tangy flavor of raw mango with a medley of spices, making it an exquisite addition to your lunch table. Served alongside steamed rice, this recipe embodies the vibrant culinary traditions of South India while offering a simple yet flavorful dish that’s sure to satisfy your palate.
Ingredients
| Ingredient | Quantity |
|---|---|
| Raw Mango (peeled and cubed) | 1 |
| Mustard Seeds | 1 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Chana Dal (Bengal Gram Dal) | 1 teaspoon |
| Curry Leaves | 2 sprigs |
| Raw Peanuts (Moongphali) | 2 tablespoons |
| Jaggery | 1 tablespoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Sunflower Oil | 2 tablespoons |
| Black Sesame Seeds | 2 tablespoons |
| Dry Red Chillies | 8 |
| Coriander Seeds (Dhania) | 2 tablespoons |
| Methi Seeds (Fenugreek Seeds) | 1 teaspoon |
| Cumin Seeds (Jeera) | 2 teaspoons |
| Whole Black Peppercorns | 1 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 |
| Protein | 5 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 4 g |
| Fat | 7 g |
| Saturated Fat | 1 g |
| Sugars | 3 g |
| Sodium | 200 mg |
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Servings
- Servings: 5
Instructions
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Prepare the Mango Paste: Begin by washing and peeling the raw mango. Once peeled, chop the mango into small cubes and blend them into a fine paste using a mixer grinder. Set this mango paste aside for later use.
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Roast the Spices: In a dry pan over medium heat, begin to roast the black sesame seeds, dry red chillies, coriander seeds, mustard seeds, fenugreek seeds, cumin seeds, and whole black peppercorns individually. Toast them until fragrant, then allow them to cool. Once cooled, grind the roasted spices into a fine powder using a blender. Set aside.
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Cook the Mango Mixture: In the same pan, heat about a teaspoon of sunflower oil. Add the ground mango paste and cook it for approximately 5 minutes, allowing the raw aroma of the mango to dissipate.
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Combine Ingredients: Next, add the ground spice mix to the mango paste along with 1/2 cup of water. Season the mixture with salt to taste and stir well. Allow it to simmer for about 10 minutes, stirring occasionally until the mixture begins to separate from the sides of the pan. If the mixture becomes too thick, feel free to add additional water to achieve your desired consistency.
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Prepare the Tadka (Tempering): In a small tadka pan, heat 2 tablespoons of sunflower oil. Once hot, add the mustard seeds, urad dal, and chana dal. Allow them to crackle and cook until the dal turns golden brown. Then, add the asafoetida and raw peanuts, frying them together for a few minutes until the peanuts are slightly roasted. Toss in the curry leaves and let them splutter in the hot oil.
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Finish the Gojju: Pour the prepared tadka over the bubbling mango mixture. Sprinkle in the jaggery and stir everything together thoroughly. Let the gojju simmer for an additional 5 minutes before switching off the heat.
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Serve: Serve your Raw Mango Puliyogare Gojju warm, ideally mixed with steamed rice and accompanied by crispy Elai Vadam for a light yet flavorful weekday lunch.
This recipe is not only a testament to the rich flavors of South Indian cuisine but also an excellent way to celebrate the tangy goodness of raw mangoes, making it a perfect dish to enjoy during the summer months or any time you crave a burst of flavors. Enjoy your culinary journey with this delicious and nutritious meal!
