Summer is right around the corner 🙂  Summers remind me of the time I spent at my grandparents house.

Unforgettable and never ending pampering, joy of getting up early, sleeping late, the rains, paper boats, fun time with cousins, being messy, hearing those wonderful information from grandpa about stars and constellations during the night power cut sessions, eating all the yummy fruits with cousins and family – Jackfruits, cashew fruit, unlimited bounty of mangoes – both raw and ripe 🙂

Raw Mangoes also reminds me of the most yummy dish that my grandma and my mom prepare – kukku ( Mango) bajji as it is called in tulu language. Kukku bajji is a curry made with Raw Mango.

This dish is absolutely delicious with some hot rice and papad ☺️

Today I present to you yet another famous dish from the udupi cuisine – kukku bajji / mavinkaayi Gojju/ raw mango curry 🙂

INGREDIENTS:

Raw Mango – 1

Green chillies – 2 to 3

Asafoetida – 1/2 tsp

Salt – as per taste

For tempering:

Coconut oil (or refined oil) – 1 tbsp

Mustard seeds – 1 tsp

Urad dal – 1 tsp

Curry leaves – few

Asafoetida – 1/4 tsp

Curd chillies/ (Majjige menasu) – 2

METHOD:

Make some slits on the mango and pressure cook for 2 to 3 whistles.

Once done, mash the mango well (using a masher or spoon or fork or by hand)

Add 1/2 to 1 cup of water to adjust the consistency of the mango curry. It should not be too thick nor too runny!

Now add the green chillies. You can either crush them into the curry by hand or you can chop them and add it into the curry. Mix well.

Add salt. Now heat it on medium flame and allow to boil well for about 5-8 minutes.

Turn off heat and now prepare the tempering with the ingredients mentioned under the ‘for tempering’ section.

Add the above prepared tempering to the kukku bajji / mavinkaayi gojju / raw mango curry

The tangy and mouthwatering accompaniment with rice is ready to be served.

Serve with some piping hot rice, rasam and papad 🙂