Maavinakai Bhootagojju (Raw mango-yogurt dip)

This is an age-old recipe which was quite common in the olden days, but not so popular outside of a few communities anymore. The original recipe calls for the use of garlic, but since I am from a no-garlic eating family, recipe has been adapted in order to make up for the absence of garlic.

This gojju (dip) tastes heavenly with any meal, especially anna-huli (rice and lentil-veggie stew) or anna-saaru (rice and runny lentil stew) and surprisingly tasted amazing with alu paranthas! Sourer the mangoes, better the taste..

Cup measurement used – standard 1 cup = 240 ml

Serves 3

Ingredients:

Boiled raw mango pulp 1 cup

Grated coconut ¼ cup

White sesame seeds 1 tbsp

Coriander seeds 1.5 tsp

Dry red chillies 3-4 (depending on the heat)

Curd/yogurt 1 cup

Water ¼ cup

Salt to taste

Tempering:

Oil 1 tbsp

Mustard seeds ¼ tsp

Cumin seeds ¼ tsp

Asafetida a pinch

Curry leaves 1 sprig

Method

Clean a whole raw mango, add sufficient water and pressure cook it for 2 whistles. Upon cooling, extract the pulp.

Dry roast sesame seeds, coriander seeds and red chillies until aromatic. Let it cool a bit and transfer it to a mixer jar along with grated coconut, water and salt. Make a fine paste and add it to a bowl along with boiled raw mango pulp, yogurt and more water, if needed.

For the tempering, heat oil in a small wok and splutter mustard seeds, cumin seeds, add a sprig of curry leaves and turn off the heat. Add this to the gojju and its ready to serve!

Notes:

In case you wish to add garlic, do so while grinding the coconut paste.

Red chillies can be replaced with green chillies.