Raw Mango Puliyogare Gojju Recipe With Peanuts

Name: Raw Mango Puliyogare Gojju Recipe With Peanuts
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 5
Cuisine: Indian
Ingredients: 1 piece Mango (1 Mango (Raw) paste); 2 tsp Mustard Seeds (1 teaspoon Mustard seeds (Rai/ Kadugu) + 1 teaspoon Mustard seeds (Rai/ Kadugu)); 1 tsp White Urad Dal (1 teaspoon White Urad Dal (Split)); 1 tsp Chana Dal (1 teaspoon Chana dal (Bengal Gram Dal)); 2 sprig Curry leaves (2 sprig Curry leaves); 2 tbsp Peanut (2 tablespoons Raw Peanuts (Moongphali)); 1 tbsp Jaggery (1 tablespoon Jaggery); ¼ tsp Asafoetida (1/4 teaspoon Asafoetida (hing)); 2 tbsp Vegetable Oil (2 tablespoons Oil); 2 tbsp Black Sesame Seeds (2 tablespoons Black sesame seeds); 8 pieces Dried Red Chili (8 Dry Red Chillies); 2 tbsp Coriander Seed (2 tablespoons Coriander (Dhania) Seeds); 1 tsp Fenugreek Seed (1 teaspoon Methi Seeds (Fenugreek Seeds)); 2 tsp Cumin Seeds (2 teaspoons Cumin seeds (Jeera)); 1 tsp Black Peppercorns (1 teaspoon Whole Black Peppercorns)

Raw Mango Puliyogare Gojju Recipe With Peanuts - Gojju Recipes (Indian)

35 minIndian

Servings5

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 5 servings

Mango1 piece · 1 Mango (Raw) paste
Mustard Seeds2 tsp · 1 teaspoon Mustard seeds (Rai/ Kadugu) + 1 teaspoon Mustard seeds (Rai/ Kadugu)
White Urad Dal1 tsp · 1 teaspoon White Urad Dal (Split)
Chana Dal1 tsp · 1 teaspoon Chana dal (Bengal Gram Dal)
Curry leaves2 sprig · 2 sprig Curry leaves
Peanut2 tbsp · 2 tablespoons Raw Peanuts (Moongphali)
Jaggery1 tbsp · 1 tablespoon Jaggery
Asafoetida¼ tsp · 1/4 teaspoon Asafoetida (hing)
Vegetable Oil2 tbsp · 2 tablespoons Oil
Black Sesame Seeds2 tbsp · 2 tablespoons Black sesame seeds
Dried Red Chili8 pieces · 8 Dry Red Chillies
Coriander Seed2 tbsp · 2 tablespoons Coriander (Dhania) Seeds
Fenugreek Seed1 tsp · 1 teaspoon Methi Seeds (Fenugreek Seeds)
Cumin Seeds2 tsp · 2 teaspoons Cumin seeds (Jeera)
Black Peppercorns1 tsp · 1 teaspoon Whole Black Peppercorns

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Steps

1To begin making Raw Mango Puliyogare Gojju Recipe, wash and peel the raw mango. Chop it into small cubes and make a fine paste using a mixer grinder. Keep aside.
2Heat a pan and dry roast the - black sesame seeds, dry red chillies, coriander seeds, mustard seeds, fenugreek seeds, cumin seeds, and whole black pepper corns one by one, make a fine powder when cooled using a blender and keep aside.
3Now, heat a teaspoon of oil in the same pan, add the ground raw mango paste and cook for 5 minutes until the raw smell goes away.
4Add the ground masala gojju masala mix, 1/2 cup water, season with salt and mix well.
5Let the mixture simmer for 10 minutes till it leaves the ends of the pan.
6If, the mixture is too thick, you can add water at this stage and let the Raw Mango Puliyogare Gojju simmer till it becomes a thick paste.
7In a small tadka pan, heat oil, add the mustard, urad dal and chana dal and let it crackle.
8Add the asafoetida, peanuts and fry for a few minutes. Add the curry leaves and let it splutter.
9Add this tadka to the bubbling Raw Mango Puliyogare Gojju. Add the jaggery powder, mix well, simmer for another 5 minutes and switch off the flame.
10Serve the Raw Mango Puliyogare Gojju Recipe, mixed along with Steamed Rice and Elai Vadam for a light yet yummy weekday lunch.