• Samanaa

Maavinakai Bhootagojju (Raw mango-yogurt dip)

Updated: Aug 16, 2020

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


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


Oil 1 tbsp

Mustard seeds ¼ tsp

Cumin seeds ¼ tsp

Asafetida a pinch

Curry leaves 1 sprig


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!


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

Red chillies can be replaced with green chillies.

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