Kadu Mavinakayi Gojju (Spicy Wild Mango Curry) is a traditional summer-time delicacy made using katu/kadu mavinakayi (wild mangoes), known for their unique tang and intense flavor. This version of gojju is made without coconut, instead letting the natural sharpness of the mango shine through, balanced with jaggery, spices, and a touch of heat from green chilies or jeerige menasina pudi. It pairs wonderfully with hot rice, ragi rotti, or even chapatis.

Ingredients:

• 10 wild mangoes (katu/kadu mavinakayi) – thoroughly washed
• 1 tsp jeerige menasinapudi or 8–10 green chilies (adjust to taste)
• 1 tbsp rock salt (kalluppu) – adjust to the sourness of mango
• 1 tbsp jaggery
• 1/2 tsp turmeric powder
• 1 tbsp cooking oil
• 1/2 tsp mustard seeds
• 1/2 tsp chana dal (kadle bele)
• 1/2 tsp urad dal (uddinabele)
• A pinch of hing (asafoetida)

Optional: 1/2 tsp red chili powder (if not using green chilies)

Method:

1. Peel the wild mangoes and squeeze out the pulp into a bowl.
2. Add a little water to the peels and seeds, extract more juice by rubbing and squeezing them. Strain and discard the peel, keep the extracted juice and seeds.
3. In a pan, heat 1 tbsp oil. Add mustard seeds and let them splutter.
4. Add chana dal and urad dal, sauté till golden brown.
5. Add a pinch of hing. If using green chilies, add them now and fry for a few seconds.
6. Pour in the mango pulp, juice, and seeds. Add turmeric, salt, jaggery, and chili powder (if using).
7. Mix well and let the mixture boil on low heat for 8–10 minutes, stirring occasionally.
8. Once slightly thickened and aromatic, turn off the heat.

Serving :

1. Enjoy Kadu Mavinakayi Gojju hot with steamed rice, ragi rotti, or soft chapatis. This tangy, sweet-spicy gojju is a seasonal treat that celebrates the bold flavor of wild mangoes