Maavinkaayi Gojju / Raw Mango Gojju

Generally when we plan for any major meal, we select a main dish, an entree, something that will be the star of the show, something to dazzle the senses of the guests, a dish that will set the theme for the table. If the menu is Indian, the entree could be one of several tantalizing rice dishes, or a wonderful korma or a finger licking-good makhanwala dish. You could have wonderful pasta dishes that adorn the center of the goodie table. But, in all the adoration for these main dishes, the ubiquitous, necessary side dishes are almost always forgotten. They are made with regularity, enough care is put into their preparation so that they do not spoil the meal, but I don't think they ever get the appreciation that they deserve. After all, its these chutneys, sauces, raitas and side vegetables that enhance the flavour of the entree or can even save the day, if disaster strikes the main attraction !
So today's ode is to the wonderful array of side dishes that any cook would gladly have in his/her recipe collection - Gojjus or chutneys.
I love gojjus, the ones that I have had till now have always had a wonderful balance of tartness and sweetness, which makes them suitable with bread, dosas, chapaties and even rice ! I got this recipe of raw mango gojju from my mom. She made it quite frequently when mangoes were in season. Unlike in the US where you can generally get mangoes all round the year, we would have to impatiently wait for the mango season in India. That was the time when mangoes of all shapes, colours and ripeness levels could be seen on every nook, corner and stall.
Made with sour mangoes and fresh succulent coconut, this side dish is worthy of any Indian menu.

Maavinkaayi Gojju / Raw Mango Gojju

Ingredients:

1/2 raw mango
1/2 C fresh coconut, grated.
(you can also use frozen coconut, just thaw and warm in the microwave before grinding)
2 green chillies
1/2 inch fresh ginger (optional)
1 tsp salt (or to taste)
1/2 tsp sugar

For tempering:

1 tsp canola oil
1 tsp urad dal
1 tsp black mustard seeds
2 -3 curry leaves
generous pinch of asafoetida

Method:
1. Peel the raw mango and dice into small pieces
2. Grind to a coarse paste along with the coconut, green chillies, ginger (if using), salt and sugar.
3. Transfer the gojju into a serving bowl.
4. For the tempering, heat the oil in a small wok, add the urad dal and the mustard seeds. Fry until the urad dals turns golden brown and the mustard seeds splutter. Add the curry leaves. Take off from heat, add the asafoetida and mix well.
5. Pour the tempering over the gojju and mix well.

This gojju makes a delicious accompaniment to various dishes such as idlis, dosas, even chapaties, bread and rice. With few ingredients and uncomplicated steps, you will have a
dish that you can easily whip up ! Try it !!

Heerekaayi Sippe Gojju (Ridgegourd Peel Gojju)

Like in most south indian families, my mother is at a complete loss of ideas if she doesnt have the omnipresent coconut in her kitchen...I think there are a very few recipes in her repertoire that do not call for coconut in some form or the other...She maintains that all recipes can be made with little or no coconut, but then they wouldnt be authentic havyaka recipes !
I adore my mom's cooking( this, I guess is a universal phenomenon...almost everyone praises their mom's cooking and I am no exception)..My efforts at cooking began in her kitchen where I was just the sous-chef, helping in the cooking preparations (peeling, cutting, chopping,slicing, etc.) and never actually cooking myself..It wasnt until I got married and had a kitchen of my own, per se..that I started cooking in earnest and began enjoying it too :D
Although I have learnt different dishes through friends and the internet (!!), my main source of recipes for traditional havyaka recipes is still my mom..This is one such recipe that I relish and would like to share with my online readers.

Hirekaayi Sippe Gojju (Ridgegourd Peel Gojju)





Ingredients

1 medium sized ridge gourd (Heerekaayi / Beerakaya / तुरई )
4 tbsp freshly grated coconut
2 green chillies
1 marble sized ball of tamarind
1 tsp coriander seeds
2 tsp mustard seeds
2 tsp canola / vegetable oil
(traditionally, my mother would probably have used coconut oil for this,
but I havent graduated to that....yet )
2-3 curry leaves
generous pinch of asafoetida
1 tsp urad dal



Method

1. Peel the ridge gourd, making sure that the peels are thick.
Boil the peels in water along with the green chillies, tamarind and pinch of salt.
The number of chillies can be adjusted according to taste. The water should just cover the peels.
2. Meanwhile, fry all of the coriander seeds and 1 tsp of mustard in 1 tsp of oil until the mustard seeds pop. Add the curry leaves and the asafoetida. Let this cool for a little bit.
3. Grind the peels along with the coriander-mustard seeds. Also add the coconut to this mixture and grind to a thick consistency.
4. Transfer to a serving bowl and adjust the salt according to taste.
5. Add a seasoning of urad dal and mustard seeds and a pinch of asafoetida to the gojju.
6. This can be served as a side dish and can also be savoured with rice.


Result
The gojju is a slightly tangy and spicy preparation and makes good use of the peels which would otherwise have been thrown away !
For those who like it spicy, this dish is a must try !