Thursday, 7 June 2018

Boiled raw mango gojju / kors kayi gojju

Boiled raw mango gojju / kors kayi gojju

Preparation of  korsakayi :

Boil raw mangoes for 10 minutes in 2 to 3 cups of water by closing lid, then allow it to cool.
If you want to keep korsakayi for few days then add 5 to 6 table spoons of salt to cooked and cooled mangoe's water, keep it in airtight container.

Cooked and cooled raw mango (korsakayi)

Ingredients : 1 cup = 100 ml

  • Korsakayi (cooked and cooled raw mango) - 1
  • Grated coconut - 1 cup
  • Green chillies - 2
  • Hing - 1/2 tspoon
  • Onion - 1 small (optional)
  • Jaggery - 1 tspoon
  • Salt
For seasoning:
  • Urad dal - 1 tspoon
  • Mustard seeds - 1 tspoon
  • Hing - 1/4 tspoon
  • Oil - 1 tspoon

Method :
Step 1. Grind grated coconut, green chilly and hing with a little quantity of water. 

Step 2. When it turns into smooth paste then add korsakayi (along with outer skin, but not its stone) and grind it to fine paste.

Step 3. Add salt and jaggery, mix well. Season it with urad dal, mustard seeds and hing in oil.


Step 4. Additionally you can add small chopped onion and mix well.

 



 Step 5. That's it. Enjoy!
Boiled raw mango gojju / kors kayi gojju

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