As you know Mango and Jackfruits are seasonal fruits that abandon in summer season. However we can preserve these in Brine so that it can be used during rainy season too. In Udupi-Mangalore region from June to August it rains dogs and cats and one willing to go out will too change his mind. Culinary delicacies in these days will be with preserved vegetables, fruits or fresh greens like brahmi, colocasia, curry leaves etc. Today I will brief you on brined raw mango gojju that can be prepared instantly. Just within few minutes you can get this done and believe me one full course of rice can be consumed with brined raw mango gojju alone..
Meet you all with one more interesting Udupi recipe. Till then bye.
Brined Raw Mango Gojju/Salted Raw Mangi Gojju Recipe
Ingredients
- Brined raw mango- 1 medium sized
- Green chilly - 1 no.
- Salt- 1/2 teaspoon
- Whisked curds/buttermilk- 3/4 bowl
Seasoning ingredients
- Coconut oil- 2 teaspoon
- Mustard seeds- 1 teaspoon
- Split black gram/Urad dal- 1/2 teaspoon
- Curry leaves- few
- Broken red chilly- 1 no.
Instructions
Method
- Wash the brined raw mango in enough water and mash it to fine paste including skin with your hands. You can use seed too in gojju.
- Add chopped green chillies and salt to taste. As the brined mango has enough salt in it, add less salt to it. Now add whisked curds/buttermilk and blend it well.
- Now heat a seasoning pan adding oil, mustard seeds, split black gram, broken red chilly and curry leaves. When mustard seeds splutter and split black gram turns brown add this seasoning to the brined raw mango gojju.
- Brined raw mango gojju is ready to serve with hot steamed rice topped with coconut oil.
Note:
- If you cannot mash brined mango with your hands, de-seed it and use mixer grinder to mash.
Meet you all with one more interesting Udupi recipe. Till then bye.
