Recipe: Eating on a Dime Ripe Mango Curry/Mavina Hannina Gojju/Mambazha Kuzhambu

Recipe: Eating on a Dime Ripe Mango Curry/Mavina Hannina Gojju/Mambazha Kuzhambu Delicious, fresh and tasty.

Ripe Mango Curry/Mavina Hannina Gojju/Mambazha Kuzhambu. Mavina Hannina Gojju is a Karnataka Style Curry Recipe which is prepared from ripe mangoes. This curry is a cascade of spicy, tangy and sweetish taste. It requires fewer ingredients to make this finger licking Mangalore special maavina hannina gojju.

This curry is a cascade of spicy, tangy and sweetish taste.

It requires fewer ingredients to make this finger licking Mangalore special maavina hannina gojju.

The dish is traditionally made from fibrous mango variety (wild mangoes or kaadu maavu) which are sour and sweet and hence provide a unique flavor.

You can cook Ripe Mango Curry/Mavina Hannina Gojju/Mambazha Kuzhambu using 15 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Ripe Mango Curry/Mavina Hannina Gojju/Mambazha Kuzhambu

1. Prepare 5 of Medium Size Ripe Mango.

2. It’s 1 cup of Thick Coconut Milk.

3. You need 1 tbsp of Packed Tamarind.

4. You need 6-8 of Green Chilli.

5. You need 1/2 inch of Ginger.

6. You need 2 cups of Water.

7. It’s 1.5 tsp of Salt.

8. You need 2 tbsp of Coconut Oil.

9. You need 1/2 tsp of Mustard.

10. You need 1/2 tsp of Cumin Seeds.

11. Prepare 1 tsp of Split Black Gram Dal/Urad Dal.

12. It’s 1/8 tsp of Fenugreek Seeds.

13. You need 10 of Curry Leaves.

14. You need 1/4 tsp of Asafoetida/Hing Powder.

15. It’s 2 of Dry Red Chilli.

This Karnataka Style Ripe Mango Curry.

Try this Sattvic Recipe and Experience the Higher Taste Vanitha Bhat.

Mango Seekarane, also referred as Mavina hannina rasayana in Kannada.

This tasty Aam Ras is made with Mango pulp, thick coconut milk and jaggery.

Ripe Mango Curry/Mavina Hannina Gojju/Mambazha Kuzhambu instructions

1. Peel off the mango skin. Chop the mango. Do not discard the seeds..

2. Boil chopped mangoes along with seeds with 2 cups of water, crushed green chilli and crushed ginger..

3. Once the mangoes cook well, mash them with the back of a ladle. Leave a few chunks unmashed..

4. Extract pulp from tamarind. Add the pulp to mashed mangoes and cook for a few mins..

5. Add coconut milk and salt. Let it come to a boil..

6. Heat oil. Pop up mustard. Add in cumin seeds, urad dal, fenugreek seeds, hing, curry leaves and broken dry red chilli..

7. Add the seasoning to the curry..

8. Offer Ripe Mango Curry to Lord Sri Krishna. Honor Krishna Prasadam..

Though it is traditionally served with Neer dosa, it also tastes so good with Sevai/Idiappam which is called "Akki Shavige".

The coconut milk adds a nice flavor to the mango.

Mambazha Mor Kootan, Kerala Mambazha Pulissery.

While I am loathe to corrupt my enjoyment of ripe mangoes as anything but fruit, there are a few dishes that I will make some concessions for.

Topping that list is Mambazha Pulissery (aka Mambazha Mor Kootan or Mambazha Mor Kuzhambu).