mavinakayi kuchgayi gojju or raw mango curry

In Sagar , malenadu region a variety of sidedishes and pickles are made from raw mango or mavinakayi. .During march, april month when variety of mangos are available, medium sized good quality raw mangoes are selected,(which has thick skin and very sour in taste).After boiling the mangoes in water for 7-8 minutes they are preserved in salt syrup (uppina hani) for future use when mangoes are not available.This is called kuchgayi. A tasteful gojju can be made from this.

But nowadays raw mangoes are available at any time during the year .This curry can be made from fresh raw mangoes also.Here is the method.

Ingredients;

raw mangoes(medium sized) -2

onion(chopped in to small pieces)-1

3 table spoons of coconut oil,mustard,fenugreek seeds(1/2tea spoon),curry leaves for seasoning.

For making masala paste;

grated coconut -1/4 cup

garlic cloves -5-6

mustard seed(dry roasted) -1/2 tea spoon

cumin seed (dry roasted) -1 tea spoon

green chilli -7-8

curry leaves

coriander leaves

Method;

* Cook the mangoes in pressure cooker(3 wistles).when it becomes cool mash them with hand after removing the seeds and kept it aside.

*Make the paste of above item using suficient water and kept it .

*Take a thick bottomed kadai heat 4 spoons of coconut oil ,add mustard,fenugreek seeds,curry leaves one after another. When it starts to split,add chopped onion and fry them.Then add mashed mangoes and masala paste,salt to taste.Let them boil for 15 minute in low fleme.Gojju is ready.It is very tasty with rice along with papad especially during rainy or winter season.

spicy sandwich

Ingredients;

bread slices -4

butter -2 tea spoons

tomato kechup

cucumber slices,grated carrot,chopped onion

for chutny; grated coconut-1/4 cup

mintleaves+coriander leaves-handfull

garlic -1 clove

onion -small piece

chat masala -1/4 tea spoon

greenchilli -1

salt

(grind all the above ingredients in to smooth paste using very little water.chutny is ready)Method;

Apply butter on the bread and roast it.Take 1spoon of chutny ,apply it on the bread,sprinkle chopped onion and grated carrot.Put 4 slices of cucumber,tomato.Cover it with another bread .Cut the sandwich in to 2 pieces as shown in the picture and serve with tomato kechup.

sabbasige uppittu or dill leaf upma

Ingredients;
semolina or sooji or wheat rava-1 cup
water -2 cup
onion -1
chopped dill leaves -1 1/2 cup
grated coconut -1/4 cup
ghee -4 tablespoons
sugar -3 teaspoons
green chilli -1
mustard -1/2teaspoon
urad dal -1 teaspoon
chana or bengal gram -2 teaspoon
turmaric powder -1/4 teaspoon
lemon juice -1 table spoon

Method;
First fry the rava in thick bottomed vessel untill it turns in to golden colour and keep aside.Then chop the onion,chilli into small pieces.After that heat 4 tbspoons of ghee in a vessel ,add mustard,urad dal ,chana dal .When it starts to split add turmaric powder ,chopped onion and green chilli,fry it for few minutes,then add chopped dill leaves or sabbasige soppu,fry it for 7-8 minutes,after that add rava ,leman juise,sugar ,salt and mix them well.Finally pour 2 cups of boiling water to the vessel,mix it well and close the lid for 7-8 minutes.Finally add grated coconut.Sabbasige upma is ready.

sabbasige(dill leaves) soppina dosa

ingredients;

rice soaked in water for 6hrs-2 cups

chopped sabbasige soppu(dill leaves) -2cups

grated coconut -3/4 cup

jaggery -5 tablespoons

(instead of coconut you can use 1/4 cupof urad dal soaked along with rice.)

Method;

First grind all the above ingredients in to smooth batter.Add salt to taste.If you use urad dal instead of coconut leave the batter to ferment for 8-10 hrs.If you use coconut you can make dosas right after making the batter.Heat the tava (apply little oil on it) make dosas.

This sweet dosa is very tasty with hing(asafoetida) chutny* or you can eat it with ghee .

*(Grind 3/4 cup of coconut ,2 roasted green chillis,tarmarind,salt,hing along with water.Chutney is ready)*

chana or kadale usli

Ingredients;

chana soaked in water overnight-1 cup

2 tablespoons of oil,mustard,l,hing,turmaric powder  for seasoning.

for masala;

grated coconut -1/2 cup

coriander seeds -2 tablespoon

red chilli -5-6

few curry leaves

jaggery 1table  spoon

tamarind paste -1 tablespoon

method;

First cook the chana in pressure cooker.Drain all the water .
Then grind all masala items in to smooth paste.(no need to roast coriander  seeds.)

Heat  oil in a pan ,add mustard ,hing and turmaric powder..then add masala paste and salt. Fry it for few minutes till it becomes dry.Finally add chana and again fry it for 7-8 minutes in low flame. You can sprinkle fresh grated coconut .then chana usli is ready.