MAVINAKAYI GOJJU ALSO KNOWN AS MENASKAI
Gojju or Menaskai is a sweet, tangy and spicy relish which originated in the traditional kitchens of Udupi. The widely acclaimed relish is included in all festive lunches through out Karnataka. The unique combination of spices used in its preparation makes the simple dish into an exotic finger licking relish. Pineapple Gojju and Mango Menskai are highly relished and most popular. Here is a recipe for a delicious Mavinakayi Gojju/Menskai in keeping with the season.
INGREDIENTS
Raw mangoes - 2
Jaggery - 1/4 cup
Turmeric powder - 1/8 tsp
Salt - 2 tsps
TO BE ROASTED AND GROUND
Sesame oil - 1/4 tsp
Black gram dal - 2 tsps
Bengal gram dal - 1 tbsp
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/8 tsp
Red chillies - 2 or 3 ( Preferably Byadagi chillies for its rich color)
Asafoetida - 1 pinch
Sesame seeds - 2 tbsps
Copra / Dried coconut ( grated) - 2 tbsps
FOR SEASONING
Sesame oil or Coconut oil - 1 tsp
Mustard seeds - 1/4 tsp
Curry leaves - a few.
METHOD
1. Wash and cut mangoes into cubes. Retain a layer of flesh on the seeds since they will also be going into the cooking pot.
2. Cover the cut mango cubes and the seeds with water.
3. Add turmeric powder and jaggery and cook till soft.
4. Dry roast sesame seeds and keep aside.
5. Heat 1/4 spoon of sesame oil and roast together Black gram dal, Bengal gram dal, fenugreek seeds, red chillies, cumin seeds and asafoetida till the dals turn golden in colour.
6. Cool the roasted ingredients and grind them together with roasted sesame seeds and copra into a fine powder.
7. Add little water and once again grind it to get a thick paste.
8. Add the ground spice paste and salt to the cooked mangoes and stir well.
9. Cook the Mavinakayi Gojju/Menaskai till it thickens emanating a very pleasant aroma. If it gets too thick add some more water and cook for another two minutes.
10. Heat oil and splutter mustard seeds and curry leaves, and pour the seasoning over the gojju.
Mavinakayi Gojju/Menskai goes very well with rice, dosas and rotis. But it can also be relished as it is, literally to a finger licking finish. The mango seeds are a bonus for connoisseurs who like to slurp and relish the sweet, tangy and spicy pulp still sticking on to them!
Mavinakayi Gojju / Menaskai is best eaten with your hands - Indian style - for highest satisfaction!
Here are two steps to eat Mavinakaui Gojju/Menaskai with your hand - Indian Style!
Here are two steps to eat Mavinakaui Gojju/Menaskai with your hand - Indian Style!
1. Use your forefinger and middle finger together to swipe up little bit of the relish from the plate and lick it off your fingers.
2. Hold the seed in your hand and suck the seed dry finishing off the sweet, tangy and spicy flesh still sticking all around the seed!
And that is what we call pure bliss!
And that is what we call pure bliss!
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