Mavinakayi gojju or raw mango curry recipe – how to make raw mango curry recipe – mango recipes

Mavinakayi gojju or raw mango curry is a sweet, tangy and spicy curry made with raw mangoes, coconut, jaggery, tamarind and spices.  Mango curry also called as mavinakayi gojju in Kannada is a very popular and traditional dish from Karnataka. Mavinakayi gojju is a must dish during any wedding function or any auspicious functions in Brahmin community. It is a very simple thick gravy which goes well with plain steamed rice, side dish for curd rice as well as rotis.  If the mangoes are too tangy, add more jaggery to balance the taste and if the mangoes are less sour or tangy, add tamarind for that light tangy taste.

Other  raw mango recipes :

Raw mango rice

Raw mango chutney

Raw mango dal

Aam ka panna

Raw mango thokku


Prep Time :  20 mins

Cook Time : 10  mins

Servings :  2-3 persons

South Indian cuisine


Raw mango – 1 (small sized)

Oil – 2 tablespoons

Mustard seeds – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Curry leaves -10

A pinch of asafoetida or hing

Salt to taste


Coriander seeds – 2 tablespoons

Chana dal (bengalgram dal) – 1 tablespoon

Urad dal – 1/2 teaspoon

Whole red chillies or byadagi chillies -4 to 5 nos

Methi seeds – 1/4 teaspoon

Copra (dry coconut) or grated wet coconut – 4 tablespoons

Tamarind – 1 small lemon sized ball

Jaggery – 2 tablespoons


Wash and chop the raw mangoes into medium pieces.  Boil the mangoes with little water till they turn soft.  Drain the water and keep the cooked mangoes aside.  Heat 1 teaspoon of oil on medium flame and add coriander seeds, chana dal, urad dal methi seeds and red chillies.  Roast all the ingredients till light brown and raw smell goes away.


Now add grated coconut and roast for few seconds. Switch off the flame.  Bring all the roasted ingredients to a mixer.  Add jaggery and tamarind to it.


Add little water and grind the roasted ingredients to a smooth paste.  Heat the remaining oil in a pan on medium flame.  Add mustard seeds, hing and curry leaves and allow the seeds to splutter.


Once the seeds starts spluttering, add the masala paste and mix well.  Add turmeric powder and salt and mix well.


Add little water and bring it to a nice boil for 3-4 minutes on medium flame.  Once the mixture comes to a thick medium consistency,  add the cooked mangoes and mix well.


Cook the curry or gojju for another 2 minutes on a low flame.  Then switch off the flame.  Mavinakayi gojju or mango curry is ready to be served.


Serve mavinakayi or mango curry hot with steamed rice, curd rice or rotis.



You can also use ripe mango instead of raw mango.  In that case there is no need to boil the mangoes. You can directly add the ripe mangoes to the gravy, after chopping them into medium pieces.

Add more jaggery if you prefer sweet taste to the curry.

Add red chillies according to the spiciness required.

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