Karwar Style Kairichi Udid Methi Recipe (Raw Mango Methi Curry)
Karwar Style Kairichi Udid Methi Recipe (also known as Raw Mango Methi Curry) is a traditional Konkani delicacy that bursts with flavors of tangy raw mangoes, earthy fenugreek seeds, and a hint of sweetness from jaggery. It’s a dish that perfectly balances the spicy, tangy, and slightly bitter notes, making it a beloved choice during Konkani festivals and family meals alike. This curry is typically served with a steaming bowl of rice, creating a truly finger-licking experience.
The curry gets its unique flavor profile from the addition of methi seeds (fenugreek), which lend a mild bitterness that complements the sourness of the mangoes, while the jaggery adds a touch of sweetness, bringing everything together harmoniously. The fresh coconut and urad dal (split white lentils) create a rich, smooth paste that binds the curry together, making it creamy and satisfying.
Cuisine: Karnataka
Course: Dinner
Diet: Vegetarian
Servings: 4-6
Ingredients for Karwar Style Kairichi Udid Methi Recipe:
| Ingredient | Quantity |
|---|---|
| Raw Mango (peeled and chopped) | 2 Mangoes |
| Fresh Coconut (grated) | 1 cup |
| White Urad Dal (Split) | 1 tablespoon |
| Methi Seeds (Fenugreek Seeds) | 1 teaspoon |
| Basmati Rice | 1 tablespoon |
| Dry Red Chillies | 5 pieces |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Curry Leaves | A few sprigs |
| Mustard Seeds (Rai/Kadugu) | 1/2 teaspoon |
| Asafoetida (Hing) | A pinch |
| Jaggery | 2 tablespoons (adjustable) |
| Salt | To taste |
| Coconut Oil | As required |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Instructions:
-
Prepare the Raw Mango:
Begin by peeling the raw mangoes and chopping them into bite-sized pieces. Place them in a pressure cooker along with turmeric powder, salt, and about 1/4 cup of water. Close the lid and cook for 3 whistles on medium heat. Once done, set aside. -
Prepare the Masala Paste:
In a small pan, heat it on low and dry roast the urad dal, methi seeds, basmati rice, and dry red chillies until they turn crisp and golden brown. Keep stirring to avoid burning. Once roasted, let them cool slightly.
Once cooled, grind these roasted ingredients along with the grated fresh coconut into a smooth paste, adding a little water if necessary to achieve the right consistency. -
Cook the Curry:
After the raw mangoes are cooked, add the prepared ground masala paste to the pressure cooker with the mangoes. Stir in jaggery, salt, and a few sprigs of curry leaves. Mix everything well and allow the curry to come to a boil. If the curry seems too thick, add some water to achieve the desired consistency. -
Prepare the Tempering (Tadka):
In a small pan or tadka pan, heat coconut oil over medium heat. Once hot, add mustard seeds and let them splutter. Then, add a pinch of asafoetida (hing) and a few more curry leaves. Fry for a few seconds until aromatic, then pour this tempering directly into the curry. -
Final Touches:
Stir everything together and cook for an additional 2-3 minutes to let the flavors meld together. Taste the curry and adjust salt and jaggery according to your preference. Your Karwar Style Kairichi Udid Methi is now ready to be served!
Serving Suggestions:
Serve this flavorful Karwar Style Kairichi Udid Methi Curry with steamed basmati rice for a comforting and satisfying meal. Pair it with a side of Punjabi Style Tinda Sabji, Palak Raita, and Phulka (Indian flatbreads) for a complete, delightful dinner.
Nutritional Information (Approximate per Serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 130 kcal |
| Carbohydrates | 24g |
| Protein | 2g |
| Fat | 3g |
| Fiber | 4g |
| Sugar | 10g |
| Sodium | 150mg |
Tips for a Perfect Karwar Style Kairichi Udid Methi:
- Adjust Sweetness: The amount of jaggery can be adjusted according to your taste. If you prefer a sweeter curry, add a bit more.
- Curry Leaves: Fresh curry leaves are key to adding a distinctive aroma. Don’t skip them, as they enhance the flavor profile significantly.
- Consistency: If you prefer a thicker curry, reduce the amount of water added. For a more soupy curry, feel free to add extra water and adjust seasoning accordingly.
- Methi Seeds: If you find methi seeds too bitter for your liking, reduce the quantity slightly or ensure they are well roasted before grinding.
This recipe is perfect for festive occasions or a special dinner with loved ones, bringing the rich, traditional flavors of Karwar right to your table. Enjoy the unique combination of tangy raw mangoes, slightly bitter fenugreek, and sweet jaggery—it’s a dish that perfectly captures the essence of Konkani cuisine!
