Mavina hannina sasive recipe | How to make tasty mango gravy | Sweet and spicy aam ras

By Latha on April 30th, 2018

mavina hannina sasive, mango gravy

Mavina hannina sasive or mango gravy recipe explained with step by step pictures. Mavina hannina sasive or sweet and spicy aam ras is prepared using Mango, red chili, jaggery and coconut. Mavina hannina sasive is a very tasty gravy recipe. Mango sasive or sweet and spicy aam ras is familiar by different names like mavina hannina sasuve or mavina hannina sasmi.

This mavina hannina sasive goes very well with dose, idli, shavige or rice. Mavina hannina sasive is very popular in Malnad region of Karnataka. Generally this mavina hannina sasive is prepared using wild mangoes (kaatu maavu). Wild mangoes will be little sour, very tasty and are filled with flavor. Mango sasive or Mango-coconut gravy tastes too good with rice and you will end up eating more rice for sure.

Mango season is going on. And if you are looking for more mango recipes then do check Mango pickle, Raw mango rasam, Mango curry, Mango popsicles and Raw mango chutney recipes. I am planning to post more MAngo recipes this year.

There are several types of sasive or sasmi recipes in practice across Malnad and Karavali region of Karnataka. Curd based sasive recipes, sasive or sasmi recipes using cooked vegetables and no-curd sasive recipes are some of the types. So in general, the mustard and coconut based gravy is familiar by name sasive or sasmi.

You can find many sasive recipes on this website like genasina sasive, moolangi sasive, hibiscus sasive and beetroot sasive recipes.

Mavina hannina sasive recipe

Preparation time: 20 min
Cooking time: 5 min
Serves: 4

Ingredients: (measuring cup used = 240ml)

  1. 4 - 5 mangoes (depends on the size and type)
  2. 1/4 - 1/2 cup jaggery (depends on the sourness of mango)
  3. water as required
  4. Salt as per your taste.

Ingredients for grinding: (measuring cup used = 240ml)

  1. 1/4 tsp mustard seeds
  2. 2 - 4 red chili
  3. 1/2 cup grated coconut

Ingredients for tempering:

  1. 1 red chili
  2. 2 tsp cooking oil
  3. 1/2 tsp mustard seeds

Instructions for making mavina hannina sasive:

  1. Rinse and peel the mangoes. Check for worms. I have used wild mangoes and they taste better. You can use any mangoes.peeled mangoes for mavina hannina sasive or mango gravy
  2. Next squeeze the mangoes and extract the pulp.squeezing mangoes for mavina hannina sasive or mango gravy
  3. Also squeeze the juice from the peels. You can add the mango seeds if you wish. Keep this Mango pulp aside.mango pulp for mavina hannina sasive or mango gravy
  4. Next take powdered jaggery in a container. Please note, amount of jaggery depends on the sourness of Mango. And this gravy should be sweet and spicy.jaggery for mavina hannina sasive or mango gravy
  5. Pour in the Mango pulp to the container, which has powdered jaggery (from step 3).jaggery and mango pulp for mavina hannina sasive or mango gravy
  6. Take coconut, red chili and mustard seeds in a mixer grinder. Use required water and grind until smooth paste. coconut and red chili for mavina hannina sasive or mango gravy
  7. And then transfer it into the container, which has jaggery and Mango pulp.coconut for mavina hannina sasive or mango gravy
  8. Add in required salt and give quick mix.salt for mavina hannina sasive or mango gravy
  9. Temper it with oil, mustard seeds and red chili.tempering mavina hannina sasive or mango gravy
  10. I served it with hot and soft ottu shavige (rice noodles) prepared using red rice. You can serve it with either dose or idli or rice.mavina hannina sasive or mango gravy with shavige

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.

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