CHUTNEY & RAITA

NEERU MAVINAKAYI MOSARU GOJJU / BRINED RAW MANGO RAITA

Today i have for you all a classic Coastal Karnataka dish that’s Brined Raw Mango Raita / Mavinakayi mosaru gojju . It’s a simple accompaniment made with raw mango and yogurt .. which tastes absolutely lip smacking with rice . ..

Raw mango raita

As we all know Mangoes are seasonal which goes out of sight after summer.  In olden days , during rainy season , especially in rural coastal areas , people had very less access to vegetables . So they would preserve many seasonal  things like raw mango ,  jackfruit , hog plum etc in salt water and use them during rainy season by preparing various dishes out of it .Though now we have everything available through out year , the age old custom of preservation in Brine is still followed by many . Brine raw mango is one of my ever favorite . My mom prepares it every year and gives few to me to use them in off – season . Basically , firm , matured un-ripened mango is preserved in boiled salt water stored in an air tight glass jar / porcelain jar. As they are preserved in brine, they last for a very long time. Since now its Mango season , one can make this raw mango raita using fresh ones . It will be spicy and tangy . Addition of onion and garlic adds a zing . Do try and i am sure you will love it .. and end up over eating 🙂 . Remember not to skip coconut oil .. which makes it more tasty !!

If you are in the look out of more raw mango recipes you can check raw mango gojju , raw mango chutney , aam panna

Print Recipe
NEERU MAVINAKAYI MOSARU GOJJU / RAW MANGO RAITA Yum
Raw mango raita

Course
side dish
Cuisine karnataka
Servings
serving
Ingredients
Course side dish
Cuisine karnataka
Servings
serving
Ingredients
Raw mango raita
Instructions
  1. Make 1-2 slit in the raw mangoes and pressure cook or directly cook with little salt till its soft .
  2. When its cool , mash the raw mango nicely with your hand in curd . After taking out the pulp nicely , discard the skin . You can retain the seed .
  3. Add salt , finely chopped onions and green chilli .
  4. Now prepare a tempering of mustard seeds spluttered in coconut oil . Add curry leaves , curd chilli and hing . Pour the tempering on the curd gojju . Mix
  5. Relish raw mango raita or mavinakayi mosaru gojju with rice . Drizzle with few more drops of coconut oil on rice while serving for extra taste .
    Raw mango raita
Recipe Notes
  • Don't use sour curd for this dish as raw mango will already be tart .
  • If you want you can skip garlic and onion . But it enhances taste .
  • Method to make brine mango : Wash 1 kg raw firm  mangoes and pat them dry using a dry kitchen cloth, Keep aside.Combine around 1 cup salt with 3 cups of water in a pan and bring to a boil.Allow the salt water to cool completely. Add the raw mangoes to it. The raw mangoes should be immersed in water completely . Bottle them in a sterilised glass jar/ porcelain jar covered with a light lid.The mangoes will be ready to use in few days.

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