11 April, 2019
SOUR MANGO TANGY CURRY/HULI MAVINA GOJJU
An absolutely summer special or summer suitable dish which we enjoy relishing through out the season. This dish is especially made using raw/ripe mangoes which are too sour. Apart from this dish we also make tovve/dal, huli/sambar, different kinds of chutneys, rice dishes etc using sour mango, but this is the ultimate. Every year I think of posting this recipe, but somehow it remains un posted for I forget to click step wise pics. But today I could do so and therefore gladly sharing the recipe with you all.
NOTE : The mangoes I used were too sour, so you need to adjust the red chili powder, jaggery and salt depending on the sourness of the mango..ie more or less.
Other gojju/tangy curry recipes here on my blog are – hunase gojju , curry leaves gojju , Lemon/nimbe gojju , raisin/ona drakshi gojju , sweet chutney/gojju , fenugreek seeds/menthyada gojju , chitrannada gojju , fresh grapes/hasi drakshi gojju , marriage style pineapple gojju
Please check here to read – gojjina pudi recipe/tangy curry masala powder recipe
Ingredients : measuring cup used – 250 ml
- Raw mango pulp – 1 cup
- Water – 1 cup or to the desired consistency
- Ghee – 2 tsp
- Mustard seeds – 1/2 tsp
- Curry leaves – 2 strings
- Turmeric powder – 1/2 tsp
- Red chili powder (less spicy/hot) – 1 tsp
- Red chili powder (spicy/hot) – 1/2 tsp
- Cumin powder – 1/2 tsp
- Hing – 1/8 tsp
- Jaggery – 2&1/2 tbsp
- Salt – to taste (I used 1 heaped tsp)
PROCEDURE :
- Heat ghee in a pan, add in mustard seeds and curry leaves, when they splutter, add in mango pulp and saute for a minute
- Now add in water, stir once, then add in turmeric powder, both the red chili powders, cumin powder, hing, jaggery and salt, combine everything well and allow it to boil for 2 minutes
- Remove from the heat and serve
