“Neeru Mavinakai” is what we call brined mango, which is basically a firm fully grown, matured but un-ripened mango which is preserved in salt water. We usually relish this in the rainy season or in the off season by preparing some of our traditional dishes. I have shared how to preserve mangoes in my earlier post. Today I am going to share one of our favourite simple curd curry, which we used to relish even in our childhood days. It is a simple curd curry, seasoned with curd chillies (known as majige menasu), curry leaves and garnished with chopped onions to give the extra zing.
Preserved raw mangoes – 2
Curd – 1 cup
Coconut milk – 2 table spoons
Green chilli – 1 (chopped)
Onion – 1 (chopped)
Coconut oil – 1 table spoon
Mustard – 1 tea spoon
Curd chillies – 1 to 2 (chopped)
Urad dal – 1 tea spoon
Hing – ¼ tea spoon
Curry leaves – 1 spring
-Remove required number of mangoes from the brine water.
-Immerse these mangoes in fresh water for some time to reduce its salt content.
-Sometimes brined mangoes will be soft or hard. If it is soft, mash it and use.
-If it is very hard, cook for a couple of whistles in a cooker by adding little water and try to mash or grate.
-What I had was very hard, and I used it by grating.
-After this is done, mix in curd and coconut milk.
-If you don’t have coconut milk, you can use maggi or some other brand of coconut milk powder as well. (addition of coconut milk will reduce the tartness)
-Mix in chopped onion, green chilli.
-Do seasoning, heat coconut oil, put in mustard. When mustard starts to splutter, add in urad dal, Hing, chopped curd chillies and fry until chillies turns out dark brown.
– Add curry leaves to this hot mixture and add the seasoning over Gojju.
-Traditionally we enjoy this Gojju either with Boiled rice ganji (gruel) or with curd rice as an accompaniment.