Mangarasayya is a traditional Havyaka recipe. It is consumed like gojju.

There are two methods of preparing mangrasayya: with and without coconut.

(A) With Coconut


  • Mangoes - 3 (ripened)
  • Urad dal - 2 tspoon
  • Chana dal - 2 tspoon
  • Sesame seeds - 1 tspoon
  • Grated coconut - 1 cup
  • Red chilly - 2
  • Green chilly - 1
  • Jaggery - 2 tbl spoons (depending on sweetness of mangoes)
  • Tamarind juice- 1 tbl spoon
  • Salt

Step 1. In a pan, roast urad dal, chana dal, sesame seeds, red chilly, green chilly in oil on LOW FLAME. Roast till these turn golden brown in colour. Allow to cool.
Chana dal, urad dal, sesame seeds, red chilly, green chilly in oil
After roasting
Step 2. Grind roasted ingredients along with grated coconut with little quantity of water (don't add too much water, ground paste should be thicker).
For grinding, roasted ingredients + grated coconut
Consistency of ground masala paste

Step 3. Turn on stove, add peeled and squeezed mango juice along with its stone to the ground paste. Add tamarind juice, jaggery and salt. Allow it to boil on low flame, keep stirring.
3 ripened mangoes
Peeled mangoes
Adding jaggery and tamarind juice
 Step 4. Season it with red chillies, mustard seeds, hing in oil.
allowing to boiling process

Step 5. Enjoy!
After seasoning

Thanks to my lovely friend soumya for these lovely pics and recipe.

(B) Without coconut:

I have prepared a video for this method (~2 minutes video)

No comments:

Post a Comment

Share your comments.