Neeru mavinakai Gojju/ Brined mango curd curry:

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.

DSC_4350_Fotor

Ingredients:

Preserved raw mangoes – 2

Curd – 1 cup

Coconut milk – 2 table spoons

Green chilli – 1 (chopped)

Onion – 1 (chopped)

For Seasoning;

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

Method:

-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.

Ribbet collage

-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.