This is another traditional recipe of Karnataka.This is one way you can make this gojju beforehand and then mix it with rice(to make Mavinakai Chitranna) whenever needed.You can store in the refrigerator for 2 weeks.It comes in handy when you have sudden visitors or you can make a quick lunch on weekends...
Ingredients:
Raw Mango- 1
Fresh Coconut/ Dry coconut powder- 2 tbsp
Salt to taste
For Seasoning:
Oil- 2 tbsp
Mustard seeds- 1 tsp
Black gram- 1 tsp
Channa dal- 1 tsp
Methi seeds powder- 1/2 tsp
Red chillies- 2-3
Turmeric- 1/4 tsp
Peanuts- 1/2 cup
Curry leaves- 4-5
Coriander leaves(cut)- 1 tsp
Green chillies(cut)- 3-4
hing- a pinch
Method:
Peel the raw mango and grate.Heat oil in a sauce pan.Fry the peanuts until golden brown and keep it aside(Add this at the end so that peanuts will be crunchy).To the same oil add mustard seeds.After it splutters add black gram dal,channa dal,red chillies,curry leaves,green chillies,methi seed powder,turmeric,hing.Fry for a minute and add grated raw mango and coconut.Add salt to taste.Mix well and keep it on low flame for 10 minutes(until it begins to boil)Add coriander leaves and fried peanuts.
Cook rice and mix this gojju and serve.
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