South Indian RecipesLunchVegetarian

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 servings
Cuisine: South Indian Recipes
Ingredients: 1 mango (raw) - paste; 1 teaspoon mustard seeds; 1 teaspoon white urad dal (split); 1 teaspoon chana dal (bengal gram dal); 2 sprig curry leaves; 2 tablespoons raw peanuts (moongphali); 1 tablespoon jaggery; 1/4 teaspoon asafoetida (hing); 2 tablespoons sunflower oil; 2 tablespoons black sesame seeds; 8 dry red chillies; 2 tablespoons coriander (dhania) seeds; 1 teaspoon mustard seeds; 1 teaspoon methi seeds (fenugreek seeds); 2 teaspoons cumin seeds (jeera); 1 teaspoon whole black peppercorns

A vegetarian South Indian Recipes recipe with mango (raw) - paste, mustard seeds, white urad dal (split). Ready in 35 min, serves 5.

Curated byAditi Iyer🇮🇳

Calories

760kcal

Estimated Cost

₹400-550

Carbs78g

Protein32g

Fats35g

Servings Scaler

Instructions

14 steps

1
To begin making Raw Mango Puliyogare Gojju Recipe, wash and peel the raw mango
mango (raw) - paste(1)
2
Chop it into small cubes and make a fine paste using a mixer grinder
mango (raw) - paste(1)
3
Keep aside
4
Heat 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
mustard seeds(1 teaspoon)tablespoons black sesame seeds(2)dry red chillies(8)tablespoons coriander (dhania) seeds(2)mustard seeds(1 teaspoon)methi seeds (fenugreek seeds)(1 teaspoon)teaspoons cumin seeds (jeera)(2)whole black peppercorns(1 teaspoon)
5
Now, 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
mango (raw) - paste(1)
6
Add the ground masala gojju masala mix, 1/2 cup water, season with salt and mix well
7
Let the mixture simmer for 10 minutes till it leaves the ends of the pan
sprig curry leaves(2)
8
If, 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
mango (raw) - paste(1)
9
In a small tadka pan, heat oil, add the mustard, urad dal and chana dal and let it crackle
mustard seeds(1 teaspoon)white urad dal (split)(1 teaspoon)chana dal (bengal gram dal)(1 teaspoon)mustard seeds(1 teaspoon)
10
Add the asafoetida, peanuts and fry for a few minutes
tablespoons raw peanuts (moongphali)(2)asafoetida (hing)(1/4 teaspoon)
11
Add the curry leaves and let it splutter
sprig curry leaves(2)
12
Add this tadka to the bubbling Raw Mango Puliyogare Gojju
mango (raw) - paste(1)
13
Add the jaggery powder, mix well, simmer for another 5 minutes and switch off the flame
jaggery(1 tablespoon)
14
Serve the Raw Mango Puliyogare Gojju Recipe, mixed along with Steamed Rice and Elai Vadam for a light yet yummy weekday lunch
mango (raw) - paste(1)

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Recipe Source: archanaskitchen.com

South Indian RecipesLunchVegetarian

Raw Mango Puliyogare Gojju Recipe With Peanuts

A vegetarian South Indian Recipes recipe with mango (raw) - paste, mustard seeds, white urad dal (split). Ready in 35 min, serves 5.

Curated byAditi Iyer🇮🇳

Cook Time35 min

Calories

760kcal

Est. Cost₹400-₹550

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

78g(41%)

Protein

32g(17%)

Fats

35g(42%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

14 steps

1
To begin making Raw Mango Puliyogare Gojju Recipe, wash and peel the raw mango
mango (raw) - paste(1)
2
Chop it into small cubes and make a fine paste using a mixer grinder
mango (raw) - paste(1)
3
Keep aside
4
Heat 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
mustard seeds(1 teaspoon)tablespoons black sesame seeds(2)dry red chillies(8)tablespoons coriander (dhania) seeds(2)mustard seeds(1 teaspoon)methi seeds (fenugreek seeds)(1 teaspoon)teaspoons cumin seeds (jeera)(2)whole black peppercorns(1 teaspoon)
5
Now, 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
mango (raw) - paste(1)
6
Add the ground masala gojju masala mix, 1/2 cup water, season with salt and mix well
7
Let the mixture simmer for 10 minutes till it leaves the ends of the pan
sprig curry leaves(2)
8
If, 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
mango (raw) - paste(1)
9
In a small tadka pan, heat oil, add the mustard, urad dal and chana dal and let it crackle
mustard seeds(1 teaspoon)white urad dal (split)(1 teaspoon)chana dal (bengal gram dal)(1 teaspoon)mustard seeds(1 teaspoon)
10
Add the asafoetida, peanuts and fry for a few minutes
tablespoons raw peanuts (moongphali)(2)asafoetida (hing)(1/4 teaspoon)
11
Add the curry leaves and let it splutter
sprig curry leaves(2)
12
Add this tadka to the bubbling Raw Mango Puliyogare Gojju
mango (raw) - paste(1)
13
Add the jaggery powder, mix well, simmer for another 5 minutes and switch off the flame
jaggery(1 tablespoon)
14
Serve the Raw Mango Puliyogare Gojju Recipe, mixed along with Steamed Rice and Elai Vadam for a light yet yummy weekday lunch
mango (raw) - paste(1)