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Saturday, April 23, 2011

Mavina Hannina Menaskayi

10 - 12 Wild Mangoes / Kaadu Mavina Hannu
3 - 4 Green Chillies
2 - 3 large Lemon sized Jaggary
Salt to taste
2 cups grated Coconut
3 - 4 Red Chillies
1.5 tsp Black Gram seeds
1.5 tsp Bengal Gram seeds
1/4 tsp Fenugreek seeds
3 - 3.5 tsp Sesame seeds
Pinch of Asafetida
Pinch of Turmeric powder
12- 15 Curry leaves(6 - 8 for Masala, Remaining for Seasoning)
1 tsp Mustard seeds
1 - 2 Red Chilly pieces
2 tsp Oil


Wash the mangoes, remove the skin from each mango, put the skin and mango fruits in separate bowls as shown in the picture below.

Put around 1/2 cup of water to the bowl containing mango skin and mash them well. Squeeze it properly and put the water into the vessel containing mango fruits. Mash the mango fruits gently and add cut green chillies, jaggary, salt, around 2 cups of water and cook them well by covering a lid.

Dry roast the sesame seeds until it gives nice aroma or it starts spluttering.
Put red chillies, blackgram seeds, bengal gram seeds, fenugreek seeds, 1 tsp oil in a pan and heat. Fry them in medium flame until they give nice aroma. Add turmeric powder, 6-8 curry leaves, asafetida powder and fry them for about 1 min in low flame.

Put grated coconut, fried masala in a mixer and grind them to smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.) Add fried sesame seeds and grind them together for about 2-3 mins. Add this ground masala to the vessel containing cooked mango and bring them to boil.(Add water, jaggary, salt if required) Keep the Menskayi in low flame for about 4-5 mins.
Put mustard seeds, red chilly pieces and 1 tsp oil in a pan. Once it starts spluttering, add 6-8 curry leaves and add it to Menaskayi. Mix well before serving. It goes well with Rice, Dosas, Rottis, Idlis, etc.