MAVINKAI GOJJU

BISMILLAH HIR RAHMAN NIR RAHEEM


For food writer Anushruti RK, the oneset of the mango season is the time for tambli (raw mango soup) and gojju (chutney), one of the first dishes she learnt from her grandmother. "One summer, as I relished a meal cooked by her and was particularly amazed with the taste of the raw mango gojju, I went and sat besides her with a notebook to write down the intricacies of the recipe," she recalls. The raw mangoes in this recipe from karnataka can easily be substituted with tamarind, which is available through the year. "This piquant chutney is a great way to liven up any drab meal," she adds.


Ingredients:

Oil - 1/2 tsp
Bengal gram dal - 4 tsp
Black gram dal - 2 tsp
Dry red chillies - 4 to 5
Fenugreek seeds - 1/2 tsp
Asafoetida - 1/4 tsp
Fresh or frozen coconut - 1 cup
Raw mango - 1 medium
Salt - 1 1/4 tsp

Seasoning:

Oil - 2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 1 sprig
Asafoetida - 1/4 tsp

Method:

- In a heavy bottomed pan, heat 1/2 tsp oil and add bengal gram and black gram lentils. Roast over low flame for a couple of minutes and add in the dry red chillies.

- When the lentils change color and acquire a golden brown hue, add the fenugreek seeds and roast for about 30 seconds.

- Stir in asafoetida and coconut and continue to roast until the coconut is light brown in color (about 3 to 4 mins more).

- Allow the nixture to cool down and add raw mango pieces to it. Add water and blend to a slightly coarse texture.

- In a seasoning pot or pan, heat the oil and put in the mustard seeds. When they pop, stir in the the curry leaves and asafoetida and when the curry leaves turn crisp, switch off the heat.

- Pour the seasoning over the blended coconut mixture and mix well with the salt.