Tag Archives: Mavina Kayi

Ugadi Special Bevu Bella (Neem and Jaggery Mix)

IMG_2227Today is Ugadi Festival, we the South Indians celebrate it as New Year’s day. We, the Kannadigas (people of Karnataka) consider Ugadi as an auspicious day for commencing new ventures. This is the time when New Year’s Day is celebrated in other states of India as well. The term “Ugadi” is basically originated from Sanskrit word “Yugadi” which means beginning of a new yuga or period. Apart from sweet dishes, we prepare a very special dish called “Bevu-Bella” on this auspicious day and offer it to God along with other festive dishes. Neem is called Bevu in Kannada (language of Karnataka) and jaggery is called Bella. This dish has got its own significance. My grandma used to tell me about the significance of this dish. Life is the mixture of joys and sorrows and we should accept both as and when they appear in our life, in the right spirit. Neem indicates bitterness or sorrow of life and jaggery indicates sweetness or joy of life. I am telling you the very simple and authentic way of preparing “Bevu Bella” which I learnt from my mom. Let’s see the preparation of tasty and delicious Bevu Bella.   Continue reading →


Mavinakayi Thokku ( Sweet and Sour Raw Mango Pickle)

Mango slicesI am bringing you one more tasty and spicy side dish. I prepare this dish using raw mangoes and some oil seeds. We, Kannadigas, call raw mango as Mavina Kayi in Kannada (India). In northern part of Karnataka, cultivation of oil seeds is predominant, I think, that is why people of northern Karnataka use more oil seeds in their cooking. Obviously I am one of them. More over, these oil seeds provide natural oil and proteins to the body. We get varieties of mangoes in summer season in India. Varieties of pickles can be prepared from raw mangoes, this dish is one of them. I prepare Mavinakayi thokku (pickle) in summer and preserve it for the whole year, yes you can store it for the whole year. I learnt it from my mother who is expert in preparing pickles. I modified it little bit accordingly. I prefer home made pickles rather than purchasing from market, home made pickles are more healthier and tastier. That is why I made it simple and easy for you. You can prepare and serve it with rotis, chapatis and spread it on sandwich as well. Once I tried it with pizza! because of nonavailability of tomato ketchup in my kitchen, the combination was good, kids enjoyed it. Let’s see the preparation of Mavina kayi thokku (sweet and sour raw mango pickle. Continue reading →

Mavinakayi Gulamba ( Raw Mango Jam/Kachche Aam ka Murabba )

raw mangoYet another mouth watering tangy side dish from green mango. Mavina kayi is a Kannada word used for raw mango or kachche aam. Summer is the only season for mangoes. Lot of dishes can be prepared with fresh raw mangoes. Mangoes can be eaten both raw and ripe. Raw mangoes have a sharp sour taste and is generally green in colour. The raw mangoes have excellent source of Vitamin C, which is beneficial in strengthening immune system and helps in throwing away waste and toxic things from the body. Raw mangoes are also good source of Vitamin B that are beneficial to maintain good health. This may be the reason our ancestors used to prepare this dish in the season and preserve it for the whole year. Yes, it can be preserved for the whole year. You can also substitute it with any other readymade jam. You will be happy to know that it is less time consuming and easy to prepare. I made it easy for you to prepare. Let’s see the preparation of Mavina kayi gulamba.   Continue reading →

Mavina Kayi Tovve ( Green Mango Dall )

Mavakayacopyrightedimage1This is, again, a South Indian recipe, which is made from green mango and tur dal. This is a very popular dish in Southern part of India, known by different names in different states. We, Kannadigas, call it as Mavina Kayi Tovve. We get good quality of green mangos in summer in India. This is the right time to know about different types of green mango recipes. Green mango has got its own flavour and taste, there is no need to use any spice for taste and flavour. I am preparing this dish without using dry masala or any dry spices. This is a wonderful, multipurpose, side dish, which can be served as substitute of veggie. My mother used to prepare this dish for dinner, when there is a shortage of vegetables in home. This dish can be served with rice or rotis. Let’s see the preparation of tasty and tangy Mavina kayi tovve.   Continue reading →


mavina kayiThis recipe is one more  good old and traditional summer dish, which is very familiar to all Kannadigas (people belong to Karnataka, India). This dish is prepared in southern part of India, where, rice is used as main course. This dish can be prepared in many ways, but I am showing you the simplest way of preparing this tasty and spicy dish. I am using natural herbs and spices along with green mango, which are good for health. You can serve this dish as breakfast or else you can serve this dish as second to main course for lunch and dinner. This is an ideal dish for picnic, it is easy to prepare in short time and easy to pack and carry. You can prepare this dish with leftover rice as well. Let’s see the preparation of this tasty and spicy Mavinakayi chitranna/green mango rice.   Continue reading →


This is a good old and most popular Indian side dish, made from green mangoes. Basically, it is a kannada word used in Karnataka(India) for green mango pickle or kachhe aam ka achar. ‘Mavinakayi’ means green mango or kachhe aam and ‘uppinakayi’ means pickle or achar. Normally, green mangoes are available in summer and it is the right time to prepare it.

The best part of it is – it can be stored for the whole year and it will not get spoiled. I am going to show you the easy way of preparing this recipe, at the same time you will have to take care of certain things so that pickle will stand for the whole year. Choosing of mangoes is also  very important. You have to choose fresh mangoes, which are hard in nature. Let’s see the preparation of tasty and tangy green mango pickle.   Continue reading →