mango puliyogare gojju recipe by my mother.

Mavinakayi gojju or mango gojju is also popularly known as mango puliyogare gojju.

Mango puliyogare gojju is a tangy and flavorful South Indian condiment made with ripe mangoes and a blend of spices. It has a perfect balance of sweetness and tanginess from the mangoes, and a hint of spiciness. The roasted sesame seeds and other ground spices add depth and complexity to the gojju. It is a versatile accompaniment that pairs well with various dishes like rotti, chapathi, dosa, and rice. The gojju can be stored for an extended period, making it a convenient and delicious addition to your meals.

People who cannot handle tamarind, and wants to have the puliyogare dish, this is the one.
This recipe is from my mother. Please watch the video to see her making this gojju,
The powder can be used for making hagalkayi gojju as well.

Other Mango recipe like mango rice, mango pickles, please look into this MANGO ARCHIVE

Ingredients:

• 1 green mango (either cut into small pieces or grate it)
• 1.5 tbsp black sesame seeds (kari ellu)
• jaggery (quantity depends on the sourness of the mango)
• ~8 guntur and ~12 byadagi red chili
• Jaggery to taste
• Hing
• Salt to taste
• other Ingredients for the powder
• 1 tsp cooking oil
• 1 tsp uddina bele/urad dal
• 1 tsp kadle bele / chana dal
• 1/4 tsp mustard seeds
• 1/4 tsp cumin seeds
• 1/4 tsp methi seeds
• 2 tsp coriander seeds

For making gojju:

• 1.5 to 2 tbsp cooking oil
• ½ tsp mustard seeds
• Curry leaves

Method:

1. Heat a pan over medium heat. Once hot, add the sesame seeds and roast them until they turn slightly golden. Transfer the roasted sesame seeds to a plate.
2. Place the pan back on the stove, this time on low heat. Add dals, mustard seeds, cumin seeds, jeera, methi seeds, red chilies, and oil. Fry them until the dal turns golden brown.
3. Add coriander seeds to the pan and stir them for a moment. Turn off the heat and allow the mixture to cool down a bit.
4. If you are using black sesame seeds, after roasting them, rub them to remove the husk.
5. To make the gojju, heat 1.2 to 2 tbsp oil in a pan over medium heat. Once the oil is hot, add 1/4 tsp mustard seeds and 1 red chili.
6. When the mustard seeds crackle, add chopped mango to the pan and mix it well. Cover the pan and let the mango cook, stirring frequently. You may sprinkle a little water if it becomes too dry. Cook on low heat.
7. Once the mango is almost cooked, add curry leaves and continue mixing.
8. Grind the roasted sesame seeds to a fine consistency and transfer them to a bowl.
9. Grind the masala ingredients, including the fried dal mixture, and add a little hing (asafoetida) while grinding, to a fine consistency.
10. When the mango is well cooked, add jaggery (adjust the quantity according to your taste) and 1 tbsp of the ground powder. Mix everything well and add salt to taste.
11. Taste the gojju and adjust the quantities of jaggery, powder, and salt if needed. Stir for about 1 minute after adding the powder, then turn off the heat.
12. The gojju can be stored in a container and refrigerated for 3 to 6 months.
13. It goes well with rotti, chapathi, dosa, and rice. Additionally, you can fry peanuts and add them to the gojju for added flavor.
14. Enjoy your homemade gojju with various dishes!