South Indian RecipesLunchVegetarian

Mango Curry Recipe - Mango Curry

Name: Mango Curry Recipe - Mango Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: South Indian Recipes
Ingredients: 2 mango (raw) - totapuri; 1 tablespoon white urad dal (split); 1 tablespoon chana dal (bengal gram dal); 1/2 teaspoon cumin seeds (jeera); 1/2 tablespoon methi seeds (fenugreek seeds); 1/4 teaspoon turmeric powder (haldi); 3 dry red chillies; 1/4 cup fresh coconut - grated; 1 tablespoon jaggery; salt - to taste; 1 tablespoon sunflower oil; 1/4 teaspoon asafoetida (hing); 1 teaspoon mustard seeds; 2 dry red chillies; curry leaves - few sprigs

A vegetarian South Indian Recipes recipe with mango (raw) - totapuri, white urad dal (split), chana dal (bengal gram dal). Ready in 45 min, serves 4.

Curated byAditi Iyer🇮🇳

Calories

725kcal

Estimated Cost

₹375-525

Carbs76g

Protein34g

Fats31g

Servings Scaler

Instructions

16 steps

1
To begin making the Mavinakayi Gojju Recipe , into a pressure cooker add the chopped mangoes with a little water and turmeric powder and pressure cook for 2 to 3 whistles
mango (raw) - totapuri(2)turmeric powder (haldi)(1/4 teaspoon)
2
Turn off the heat and allow the pressure to release naturally
3
To make the masala heat a pan and add the urad dal, chana dal, and dry roast till the dals turn golden brown in colour
white urad dal (split)(1 tablespoon)chana dal (bengal gram dal)(1 tablespoon)
4
Next add the, red chillies, fenugreek seeds, cumin seeds and roast till aromatic and turn off the heat
cumin seeds (jeera)(1/2 teaspoon)methi seeds (fenugreek seeds)(1/2 tablespoon)dry red chillies(3)mustard seeds(1 teaspoon)dry red chillies(2)
5
Allow the mixture to cool
6
Into a mixer grinder add fresh grated coconut, the roasted masala and blend to make a smooth mixture
fresh coconut - grated(1/4 cup)
7
Next add 3/4th of the cooked mango pieces, jaggery, salt, and pulse it again with the coconut into a coarse paste
mango (raw) - totapuri(2)fresh coconut - grated(1/4 cup)jaggery(1 tablespoon)salt - to taste
8
The next step is to temper the mango curry
mango (raw) - totapuri(2)curry leaves - few sprigs
9
Heat oil in a deep pan and add mustard seeds and let it crackle
cumin seeds (jeera)(1/2 teaspoon)methi seeds (fenugreek seeds)(1/2 tablespoon)mustard seeds(1 teaspoon)
10
Add red chillies and curry leaves and hing
dry red chillies(3)dry red chillies(2)curry leaves - few sprigs
11
Let the curry leaves crisp up
curry leaves - few sprigs
12
Once it is done, add the ground paste to the pan and let it boil
13
Add 1/4 cup water into the mixer jar and add the water to the gojju and cover it and boil till it thickens
14
Let it cool and store it in a jar and refrigerate
15
Serve Mavinakayi Gojju Recipe with Steamed Rice with a dollop of ghee and Elai Vadam for lunch
16
Or you can serve it with Ragi and Oats Dosa Recipe for breakfast as well

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Recipe Source: archanaskitchen.com

South Indian RecipesLunchVegetarian

Mango Curry Recipe - Mango Curry

A vegetarian South Indian Recipes recipe with mango (raw) - totapuri, white urad dal (split), chana dal (bengal gram dal). Ready in 45 min, serves 4.

Curated byAditi Iyer🇮🇳

Cook Time45 min

Calories

725kcal

Est. Cost₹375-₹525

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

76g(42%)

Protein

34g(19%)

Fats

31g(39%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

16 steps

1
To begin making the Mavinakayi Gojju Recipe , into a pressure cooker add the chopped mangoes with a little water and turmeric powder and pressure cook for 2 to 3 whistles
mango (raw) - totapuri(2)turmeric powder (haldi)(1/4 teaspoon)
2
Turn off the heat and allow the pressure to release naturally
3
To make the masala heat a pan and add the urad dal, chana dal, and dry roast till the dals turn golden brown in colour
white urad dal (split)(1 tablespoon)chana dal (bengal gram dal)(1 tablespoon)
4
Next add the, red chillies, fenugreek seeds, cumin seeds and roast till aromatic and turn off the heat
cumin seeds (jeera)(1/2 teaspoon)methi seeds (fenugreek seeds)(1/2 tablespoon)dry red chillies(3)mustard seeds(1 teaspoon)dry red chillies(2)
5
Allow the mixture to cool
6
Into a mixer grinder add fresh grated coconut, the roasted masala and blend to make a smooth mixture
fresh coconut - grated(1/4 cup)
7
Next add 3/4th of the cooked mango pieces, jaggery, salt, and pulse it again with the coconut into a coarse paste
mango (raw) - totapuri(2)fresh coconut - grated(1/4 cup)jaggery(1 tablespoon)salt - to taste
8
The next step is to temper the mango curry
mango (raw) - totapuri(2)curry leaves - few sprigs
9
Heat oil in a deep pan and add mustard seeds and let it crackle
cumin seeds (jeera)(1/2 teaspoon)methi seeds (fenugreek seeds)(1/2 tablespoon)mustard seeds(1 teaspoon)
10
Add red chillies and curry leaves and hing
dry red chillies(3)dry red chillies(2)curry leaves - few sprigs
11
Let the curry leaves crisp up
curry leaves - few sprigs
12
Once it is done, add the ground paste to the pan and let it boil
13
Add 1/4 cup water into the mixer jar and add the water to the gojju and cover it and boil till it thickens
14
Let it cool and store it in a jar and refrigerate
15
Serve Mavinakayi Gojju Recipe with Steamed Rice with a dollop of ghee and Elai Vadam for lunch
16
Or you can serve it with Ragi and Oats Dosa Recipe for breakfast as well