Mango Gojju

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Preparation time
30 mins
Cooking time
10 mins
Difficulty
easy
Serves
5 people
Meal course
Curry
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0 As Req.
Water
1 Tbsp
Cumin Seeds
2 Tbsp
Jaggery
1 Tbsp
Tamarind Paste
0 Small Piece
Coconut
1 Tbsp
Fenugreek Seeds
4 Nos
Red Chillies
1 Tbsp
Urad Dal
1 Tbsp
Bengal Gram Dal
2 Tbsp
Coriander Seeds
0 As Req.
Salt
10 Nos
Curry Leaves
1 Tbsp
Turmeric Powder
1 Tbsp
Mustard Seeds
0 As Req.
Vegetable Oil
1 Big
Raw Mango
1 Tbsp
Asafoetida Powder
Mango Gojju
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About Mango Gojju:

Mango in any form is precious for Indians, whether it’s raw, fruit, or cooked. But cooking Mango is an art, I say. Because it involves with a lot of patience in making a perfect combination of various Indian spices.

Maavina Kaayi Gojju or raw Mango Gojju is a sweet, tangy and spicy curry made with raw mangoes, coconut, jaggery, tamarind and spices. This is common recipe among the Mangalorean Brahmin Community. There a Brahmin wedding lunch is incomplete if the mango gojju is not served. Usually, it is served with hot white rice but it can also be served with wheat roti.

This is a traditional mango gojju recipe.

 

Suggestions:

  1. This can also be made with ripened mango but not too sweet ones like Alphonso.
  2. Instead of boiling the whole mango, it can be cut into pieces and boiled.
  3. Don’t avoid any of the ingredients while preparing the gojju, as in this recipe the perfect masala paste is more important.
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  1. Wash the mango well, and boil it till it becomes soft.
  2. Once the mangoes are cool peel them and extract the mango pulp completely.
  3. Meanwhile, on a medium flame roast the coriander, Bengal gram dal, urad dal, red chillies, and fenugreek seeds till they turn light brown.
  4. Let the roasted ingredients cool and grind it to a nice powder. Add the coconut piece and tamarind paste to it and grind it to a smooth paste.
  5. On a medium flame in a heavy bottomed pan heat 1 tbsp of oil and add mustard seeds, jeera seeds and curry leaves and let them splutter.
  6. Add the masala paste, turmeric powder and salt to the pan. Add a little water and keep stirring till it becomes thick medium consistent.
  7. Add the mango pulp, asafoetida powder and cook the curry for 2 minutes on low flame.
  8. Serve with hot rice.

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