Madhwa Sampradaya Mavinkai Chitranna Gojju
Kudos, a big hug and Special Thanks to my very good friend Vimala Vijayendran for sharing this recipe . Ultimate in taste and very, very flavourful, Aromatic Gojju, goes well with plain rice, hot, hot phulkas, dosa and curd rice. Please do try this recipe. Mavinkai is mango, Chitranna is mixed rice and Gojju is a thick sauce mixed with plain, hot rice. I made this Gojju today and relished every bit of it. So simple and easy to make. Mix this Gojju with plain hot rice and enjoy the Chitranna with Chips, a nice raitha and a big bowl of cut mixed fruits.
Raw mango – 2 ( Do not peel. Cut the mangoes to small pieces )
Bydagi red chilli – 6 ( I have used Kashmiri red chillies )
Grind the above mentioned ingredients to a nice paste with little water. Keep it aside.
Salt to taste
Grated jaggery – 2 tablespoons
Turmeric powder -2 pinches
Gingelly ( sesame ) oil – 1/4 cup
Mustard seeds – 1 teaspoon
Channa Dhal – 1 teaspoon
Urad dhal – 1 teaspoon
Halved peanuts – 1 teaspoom
Asafoetida powder – 1/2 teaspoon
Chopped curry leaves – little
Heat a pan. Season. When the dhal and the peanuts turn golden, add the blended paste with little water, salt to taste, turmeric powder and the grated jaggery. Cover and cook on sim flame for 5 minutes. When the Gojju starts to leave the sides of the pan, switch off the stove. Mix well. Cool. Store in a nice air tight bottle.
1) Keeps good in the fridge for 4 or5 days. Store it in the normal fridge compartment.