Mavinakayi Menasinakai Curry Recipe - Raw Mango Coconut Curry
A vegetarian Mangalorean recipe with mango (raw) - diced, tablespoons jaggery, turmeric powder (haldi). Ready in 35 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
14 steps- 1
To begin making Mangalorean Mavinakayi Menasinakai Curry Recipe cut the peeled raw mango into bite sized pieces and discard the stone/seed
mango (raw) - diced(1 cup)curry leaves - a few - 2
Into a pressure cooker add the raw mango, tamarind water, jaggery, turmeric powder, salt to taste and pressure cook for 2 whistles and turn off the heat
mango (raw) - diced(1 cup)tablespoons jaggery(2)turmeric powder (haldi)(1/4 teaspoon)tamarind water(1/4 cup)salt - to taste - 3
Allow the pressure to release naturally
- 4
Meanwhile we can make the ground coconut masala
fresh coconut - grated(1 cup)teaspoons coconut oil(2) - 5
Into a preheated pan add urad dal, chana dal, methi seeds, cumin seeds, sesame seeds and dry red chillies and roast on medium heat until the dal is golden brown and crisp
teaspoons white urad dal (split)(2)chana dal (bengal gram dal)(1 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon)cumin seeds (jeera)(1/2 teaspoon)teaspoons sesame seeds (til seeds)(2)dry red chillies - (adjust)(4)mustard seeds(1 teaspoon) - 6
Keep aside to cool
- 7
Add the roasted dal into a mixer grinder along with coconut,1/2 cup warm water and blend into a smooth paste
tamarind water(1/4 cup)fresh coconut - grated(1 cup)teaspoons coconut oil(2) - 8
Add the ground mixture into the mango curry and add more water to adjust the consistency
mango (raw) - diced(1 cup)tamarind water(1/4 cup)curry leaves - a few - 9
Bring Mangalorean Mavinakayi Menasinakai Curry to a brisk boil
curry leaves - a few - 10
For the tadkaInto a preheated pan add coconut oil
fresh coconut - grated(1 cup)teaspoons coconut oil(2) - 11
Once the oil is hot add mustard seeds and let it splutter
methi seeds (fenugreek seeds)(1/4 teaspoon)cumin seeds (jeera)(1/2 teaspoon)teaspoons sesame seeds (til seeds)(2)mustard seeds(1 teaspoon) - 12
Once the mustard seeds splutter add the asafoetida and curry leaves and turn off the heat
methi seeds (fenugreek seeds)(1/4 teaspoon)cumin seeds (jeera)(1/2 teaspoon)teaspoons sesame seeds (til seeds)(2)ssp asafoetida (hing)(1/4 teaspoon)mustard seeds(1 teaspoon)curry leaves - a few - 13
Pour the tadka over the Mangalorean Mavinakayi Menasinakai Curry and transfer the mango curry into a serving bowl
mango (raw) - diced(1 cup)curry leaves - a few - 14
Serve Mangalorean Mavinakayi Menasinakai Curry Recipe with steamed rice, Phulka, Pumpkin Wade or Mangalorean Style Cheeni Kayi Kadubu
curry leaves - a few
Rate this recipe
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Mavinakayi Menasinakai Curry Recipe - Raw Mango Coconut Curry
A vegetarian Mangalorean recipe with mango (raw) - diced, tablespoons jaggery, turmeric powder (haldi). Ready in 35 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
14 steps- 1
To begin making Mangalorean Mavinakayi Menasinakai Curry Recipe cut the peeled raw mango into bite sized pieces and discard the stone/seed
mango (raw) - diced(1 cup)curry leaves - a few - 2
Into a pressure cooker add the raw mango, tamarind water, jaggery, turmeric powder, salt to taste and pressure cook for 2 whistles and turn off the heat
mango (raw) - diced(1 cup)tablespoons jaggery(2)turmeric powder (haldi)(1/4 teaspoon)tamarind water(1/4 cup)salt - to taste - 3
Allow the pressure to release naturally
- 4
Meanwhile we can make the ground coconut masala
fresh coconut - grated(1 cup)teaspoons coconut oil(2) - 5
Into a preheated pan add urad dal, chana dal, methi seeds, cumin seeds, sesame seeds and dry red chillies and roast on medium heat until the dal is golden brown and crisp
teaspoons white urad dal (split)(2)chana dal (bengal gram dal)(1 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon)cumin seeds (jeera)(1/2 teaspoon)teaspoons sesame seeds (til seeds)(2)dry red chillies - (adjust)(4)mustard seeds(1 teaspoon) - 6
Keep aside to cool
- 7
Add the roasted dal into a mixer grinder along with coconut,1/2 cup warm water and blend into a smooth paste
tamarind water(1/4 cup)fresh coconut - grated(1 cup)teaspoons coconut oil(2) - 8
Add the ground mixture into the mango curry and add more water to adjust the consistency
mango (raw) - diced(1 cup)tamarind water(1/4 cup)curry leaves - a few - 9
Bring Mangalorean Mavinakayi Menasinakai Curry to a brisk boil
curry leaves - a few - 10
For the tadkaInto a preheated pan add coconut oil
fresh coconut - grated(1 cup)teaspoons coconut oil(2) - 11
Once the oil is hot add mustard seeds and let it splutter
methi seeds (fenugreek seeds)(1/4 teaspoon)cumin seeds (jeera)(1/2 teaspoon)teaspoons sesame seeds (til seeds)(2)mustard seeds(1 teaspoon) - 12
Once the mustard seeds splutter add the asafoetida and curry leaves and turn off the heat
methi seeds (fenugreek seeds)(1/4 teaspoon)cumin seeds (jeera)(1/2 teaspoon)teaspoons sesame seeds (til seeds)(2)ssp asafoetida (hing)(1/4 teaspoon)mustard seeds(1 teaspoon)curry leaves - a few - 13
Pour the tadka over the Mangalorean Mavinakayi Menasinakai Curry and transfer the mango curry into a serving bowl
mango (raw) - diced(1 cup)curry leaves - a few - 14
Serve Mangalorean Mavinakayi Menasinakai Curry Recipe with steamed rice, Phulka, Pumpkin Wade or Mangalorean Style Cheeni Kayi Kadubu
curry leaves - a few
Rate this recipe
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