In April, we called for recipes that use a country-wide summer favourite: raw mango. And the winning recipe by Mamta D, a sweet, spicy and tangy gojju (or curry) from Karnataka, takes all of 15 minutes to prepare, and can uplift even the simplest meal with its complex, lip-smacking flavours.
In South Indian households, especially in Tamil Nadu and Karnataka, one can find an abundance of recipes that use mangoes, in both raw and ripe form. Some of these recipes are not documented, but passed on from generation to generation through oral tradition. Every generation upon receiving this ‘inherited’ recipe, adds their own improvisations here and there, and then passes it on again. In a a way you could say these are classic recipes reinvented! This is how we honour our rich traditions and pay homage to our rich culinary heritage.
One of my personal favorites is the mavin gojju, which is hugely popular in Karnataka. Raw mango is mavin kaayi in Kannada (kaayi denoting the raw form of a fruit), and the ripe fruit is called mavin hannu (hannu being the ripened fruit). One can make mavin gojju using either raw green mangoes or semi-ripe mangoes; so the name is abbreviated to just mavin gojju. While some people make mavin gojju using cooked mangoes, my personal improvised edition uses uncooked mango and other raw ingredients, with only a tempering that needs heat.
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Recipe: Mamta’s Mavin Gojju
For the gojju
2 medium-sized raw mangoes
3 dry red Guntur chillies (these are quite hot so if prefer a less spicy version, use fewer chillies)
2 dry red Byadgi chillies (these aren’t very hot but impart a rich red color, used more for visual appeal than to generate heat)
1/2 cup jaggery
1 tsp fenugreek (methi) seeds
1 tsp mustard seeds
½ tsp turmeric powder
Salt, to taste
2 spoons cooking oil of your choice
1 tsp mustard seeds
1 sprig of fresh curry leaves
2 dry red Byadgi chillies
Grate the raw mangoes.
Grind all the ingredients listed for the gojju in a mixer or blender.
In a pan, heat the oil for tempering over a low flame. Add mustard seeds, red chillies, and curry leaves.
Now, pour the tempering over the mango paste.
Serve with steamed rice, dosa, or chapatis.
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