Mavinakayi Menasinakai Curry Recipe – Raw Mango Coconut Curry

Mangalorean Mavinakayi Menasinakai Curry Recipe-Raw Mango Coconut Curry made with roasted and ground spices with fresh grated coconut. There is a distinguished aroma emanating from the curry due to sesame seeds added to the masala.  Mango (Raw), Jaggery, Turmeric powder (Haldi), Tamarind Water, Salt, Fresh coconut, White Urad Dal (Split), Chana dal (Bengal Gram Dal), Methi Seeds (Fenugreek Seeds), Cumin seeds (Jeera), Sesame seeds (Til seeds), Dry Red Chillies, Coconut Oil, SSP Asafoetida (Hing), Mustard seeds (Rai/ Kadugu), Curry leaves   1 cup Mango (Raw) , diced 2 tablespoons Jaggery 1/4 teaspoon Turmeric powder (Haldi) 1/4 cup Tamarind Water Salt , to taste For Ground Masala 1 cup Fresh coconut , grated 2 teaspoons White Urad Dal (Split) 1 teaspoon Chana dal (Bengal Gram Dal) 1/4 teaspoon Methi Seeds (Fenugreek Seeds) 1/2 teaspoon Cumin seeds (Jeera) 2 teaspoons Sesame seeds (Til seeds) 4 Dry Red Chillies , (adjust) For Tempering: 2 teaspoons Coconut Oil 1/4 teaspoon SSP Asafoetida (Hing) 1 teaspoon Mustard seeds (Rai/ Kadugu) Curry leaves , a few     15   20     To begin making Mangalorean Mavinakayi Menasinakai Curry Recipe cut the peeled raw mango into bite sized pieces and discard the stone/seed.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. Allow the pressure to release naturally.Meanwhile we can make the ground coconut masala.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. Keep aside to cool.Add the roasted dal into a mixer grinder along with coconut,1/2 cup warm water and blend into a smooth paste.Add the ground mixture into the mango curry and add more water to adjust the consistency. Bring Mangalorean Mavinakayi Menasinakai Curry to a brisk boil.