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 . ..
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 !!