### TranslatedIngredients: 1 Mango (Raw) - paste,1 teaspoon Mustard seeds,1 teaspoon White Urad Dal (Split),1 teaspoon Chana dal (Bengal Gram Dal),2 sprig Curry leaves,2 tablespoons Raw Peanuts (Moongphali),1 tablespoon Jaggery,1/4 teaspoon Asafoetida (hing),2 tablespoons Sunflower Oil,2 tablespoons Black sesame seeds,8 Dry Red Chillies,2 tablespoons Coriander (Dhania) Seeds,1 teaspoon Mustard seeds,1 teaspoon Methi Seeds (Fenugreek Seeds),2 teaspoons Cumin seeds (Jeera),1 teaspoon Whole Black Peppercorns ### PrepTimeInMins: 15 ### CookTimeInMins: 20 ### TotalTimeInMins: 35 ### Servings: 5 ### Cuisine: South Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making Raw Mango Puliyogare Gojju Recipe, wash and peel the raw mango. Chop it into small cubes and make a fine paste using a mixer grinder. Keep aside.Heat a pan and dry roast the - black sesame seeds, dry red chillies, coriander seeds, mustard seeds, fenugreek seeds, cumin seeds, and whole black pepper corns one by one, make a fine powder when cooled using a blender and keep aside.Now, heat a teaspoon of oil in the same pan, add the ground raw mango paste and cook for 5 minutes until the raw smell goes away.Add the ground masala gojju masala mix, 1/2 cup water, season with salt and mix well.Let the mixture simmer for 10 minutes till it leaves the ends of the pan.If, the mixture is too thick, you can add water at this stage and let the Raw Mango Puliyogare Gojju simmer till it becomes a thick paste.In a small tadka pan, heat oil, add the mustard, urad dal and chana dal and let it crackle.Add the asafoetida, peanuts and fry for a few minutes. Add the curry leaves and let it splutter.Add this tadka to the bubbling Raw Mango Puliyogare Gojju. Add the jaggery powder, mix well, simmer for another 5 minutes and switch off the flame.Serve the Raw Mango Puliyogare Gojju Recipe, mixed along with Steamed Rice and Elai Vadam for a light yet yummy weekday lunch.
