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Kadu mavina hannina sasive or sugar baby mangoes in coconut mustard gravy is on blog now with step by step recipe. Wild mangoes are also called as sasive or kadu mavina hannu or sugar baby mangoes. This sasive is prepared using freshly grated coconut and mustard seeds. During mango season, every alternate day this dish is prepared in my kitchen.

The wild mangoes should be slightly sour and sweet. This gives a perfect taste to the sasive. Whole mangoes are used in this recipe. Adjust the curd, jaggery and red chilies as per taste. This is a popular dish from malnad and coastal regions of Karnataka. This is sweet, spicy, sour and tasty coconut based gravy. Generally this sasive is prepared using kadu mavinahannu but if you don’t find them, can prepare using any mango variety.

This is a glutenfree recipe. These mangoes are fibre rich and therefore this dish is also healthy way of indulging these seasonal fruits. This can be made vegan by not adding curd at the end.

How to make kadu mavina hannina sasive or sugar baby mangoes in coconut mustard gravy

This sweet, spicy and slightly sour mavina hannu sasive can be prepared in different ways. Red chilies or green chilies can be added as per taste. Adjust jaggery, spiciness and sourness with curd as per taste and mango variety.

The wild mangoes should be cleaned well, peel the skin and squeeze the mangoes with little water.

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Coconut and mustard paste should be prepared by grinding fresh coconut, red chilies and mustard seeds. The paste should be fine so that this blends well with the mangoes. Keep this aside for further use.

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If the mangoes are sour, add jaggery and adjust the salt as per taste. Now add the coconut mustard paste. If the wild mangoes are less sour then add little sour curd and mix well.

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Kadu mavina hannu sasive is ready for seasoning: Heat coconut oil on low flame, fry cumin seeds. Add curry leaves and asafoetida. Fry well. Pour this on the prepared sasive. Adjust water if required to make it thinner in consistency. Mix well. Serve this with hot rice and some coconut oil if required for flavor.

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Watch how to make mavina

hannina sasive video

 

Sugar-baby-mangoes-in-coconut-mustard-gravy

Check other mango recipes on blog

Whole mango jam

Mango rasayanana

Mavina hannina sasive or sugar baby mangoes in coconut mustard gravy

A side dish from karnataka where in whole mangoes are used in coconut and mustard gravy.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: karnataka
Keyword: Coastal karnataka, Glutenfree, Indian, mangoes, side dish
Servings: 4 people
Author: Pavithra M Adiga

Ingredients

  • Sugar baby mangoes - 8 nos
  • Jaggery - 2 tbsp
  • Curd - 2 tbsp
  • Water as required
  • Salt as per taste

For coconut mustard paste

  • Fresh coconut - ½ cup
  • Red chilies - 2 no
  • Mustard seeds - ½ tsp

For seasoning

  • Coconut oil – 1 tsp
  • Cumin or jeera – ½ tsp
  • Curry leaves- 6 -8 no
  • Asafoetida or hing – ¼ tsp

Instructions

  • Clean the sugar baby mangoes, peel the skin and squeeze the mangoes with little water. Keep this aside for further use.
  • Prepare the coconut mustard paste: Grind fresh coconut, red chilies and mustard seeds in fine paste. Keep this aside.
  • Now add jaggery and salt as per taste, mix well. Now add the coconut mustard paste, curd and mix well.
  • Kadu mavina hannu sasive is ready for seasoning: Heat coconut oil on low flame, fry cumin seeds. Add curry leaves and asafoetida. Fry well. Pour this on the prepared sasive. Mix well.
  • Serve this with hot rice and some coconut oil if required for flavor.

Notes

Adjust salt, sweetness, sourness depending on the mango variety.
Slightly squeeze the mangoes to ensure the coconut mustard flavor coats the mangoes

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