Maanga Gojj | Mango curry | Maavinakayi Gojju

 Mavinakayi / Manga Gojju (In Manga is a tamil word and Mavinakayi is a kannada word). I have already posted various types of veggie/fruits gojju recipes here. This can be made ususally totapuri available in karnataka. Because it is very sour taste good for gojju. This can be store  for one week in the refrigerator. My amma expert to prepare all types of gojjus. She used to pack it for our school lunchboxes. I have followed her recipes it's very simple and minimal ingredients. 

Best to have with steamed white hot rice along with ghee. Yum! spicy, tangy & sweet gojju.


  • Totapuri or sour raw mango -  4 cups
  • Malaka Pudi / Sarina Pudi / Rasam Powder - 2 tbsp
  • Vellu / Bella / Jaggery - a medium size(adjust as per taste)
  • Sea Salt to taste
  • Puli / Huli / Tamarind paste - 1/4 tsp ( if you are using concentrated paste use a less than 1/4 tsp) or (if using a soaked tamarind pulp water add 1 tbsp) (adjust as per taste)
  • Warm water 
  • Table spoon of rice flour + Water 
For Seasoning
  • Oil - 4 tbsp
  • Perangyum / Hing / Asafetida - 1 tsp
  • Karvappale / Karibehvu  / Curry leaves - 2 stalks
  • Kadag / Sasive / Mustard seeds - 2 tsp
  • Byadagi / Kempu mensinakayi / Red chillies - 2 no
  1. Wash and pat dry peel out the skin. Dice them into small pieces
  2. Heat oil in a pan, add mustard seeds, when they begin to splutter 
  3. Add curry leaves, hing and red chillies
  4. Add immediately chopped mangoes and sauté for few mins until becomes soft
  5. Add tamarind and jaggery. Add 1 cup of warm water and bring to boil
  6. Cook on low flame
  7. Add salt and rasam powder mix well. Add another cup of water bring to boil. Boil until oil leaves. 
  8. To become the thickness : In a cup add a table spoon of rice flour mixed with water and pour into the gojju while stirring. So gojju becomes thickness.
  9. Check the taste and add more salt, jaggery or tamarind according to your taste. 
  10. Serve it with hot  rice or chapati etc.,

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