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Raw Mango Avial Recipe (Maangai Avial)

Mango Avial is a comforting South Indian dish made using raw mangoes that are gently cooked in a mildly spiced coconut gravy. It’s tangy, slightly sweet, a little spicy, and absolutely packed with flavor. The highlight of this dish is the raw mango — no mixed vegetables, just mango taking center stage.
It’s the kind of dish that instantly reminds you of home — warm, simple, and full of love. We usually make this when mangoes are just starting to ripen but are still firm and sour. Pair it with hot rice and maybe some sambar or rasam on the side, and you’ve got yourself the most satisfying meal.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 150kcal

Equipment

  • Cooking pot
  • Blender

Ingredients

  • 1 large Raw Mango chopped
  • 1 tsp Turmeric Powder
  • Salt to taste
  • 1 tbsp Sugar

For Grinding (Coconut Masala)

  • 1 cup Coconut grated
  • 1 tsp Cumin Seeds
  • 1 tsp Chilli Powder or 2 Dry Red Chillies

For Tempering (tadka)

  • 1 tbsp Coconut Oil
  • 1 tsp Mustard Seeds
  • 1 sprig Curry leaves

Instructions

  • Pre-Prep - Start by peeling and chopping one large raw mango into medium-sized pieces. Not too small, we want them to hold shape while cooking. Next, grate your coconut (or take it out of the freezer and thaw if using frozen). Keep all your ingredients measured and ready, it saves you from running around.
  • Making the Coconut Masala - In a small blender jar, add 1 cup grated coconut, 1 tsp cumin seeds, and 1–2 tsp red chilli powder or dry red chilies. Don’t add too much water — we want a slightly coarse paste, not a runny one. Give it a good blend and set aside. This is your base gravy.
  • Cooking the Mango Curry - In a kadai or thick-bottomed pan, add the chopped mango pieces, 1 tsp turmeric, a bit of salt, and 1 tbsp sugar. Pour enough water to just cover the mangoes. Let it cook for 10–15 minutes on medium flame till they’re halfway soft. Now, add the coconut masala to the mangoes. Add a little more water if it looks too thick. Let it simmer gently for another 10 minutes till the mangoes are cooked through and the gravy has thickened nicely.
  • Tempering and Finishing - In a small tadka pan, heat 1 tbsp oil. Once hot, add 1 tsp mustard seeds and let them crackle. This takes about 30 seconds. Immediately pour this sizzling tempering over the mango curry and give it a gentle stir. And that’s it — Mangai Avial is ready to be served! It tastes amazing with hot rice, sambar, rasam, or even just a dollop of ghee.

Notes

1. Choose firm, raw mangoes – The mango should be tangy and not too soft. If it's overly ripe, it'll turn mushy while cooking and lose that lovely bite we want.
2. Use freshly grated coconut – It makes the gravy naturally rich and aromatic. But frozen coconut works too if you're in a hurry — just thaw it well before grinding.
3. Control the spice – If you're using dry red chilies, roast them lightly before grinding. It enhances the flavor and gives a beautiful color to the masala. And if you're not into too much heat, just reduce the chili quantity.
4. Don’t skip the tadka – That little spoon of mustard seeds in hot oil may seem simple, but it brings in that final touch of magic. Let them crackle well before you pour it over the avial.
5. Let it rest – Just 10–15 minutes after cooking makes the flavors settle beautifully. It tastes even better when slightly cooled.

Nutrition

Serving: 1servings | Calories: 150kcal | Carbohydrates: 15g | Protein: 1g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 185mg | Fiber: 3g | Sugar: 11g | Vitamin A: 585IU | Vitamin C: 30mg | Calcium: 18mg | Iron: 1mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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