Maharashtrian Kairichi Amti (Raw Mango Curry) Recipe
Maharashtrian Kairichi Amti (also known as Raw Mango Curry) is a delightful side dish from the heart of Maharashtra, India. This flavorful and tangy curry features raw mangoes simmered in a spicy coconut-based gravy, making it a perfect accompaniment to a bowl of steaming rice. Infused with aromatic spices like mustard seeds, curry leaves, and fenugreek, this dish balances the sharp tartness of the mango with a hint of sweetness from jaggery. It’s a perfect choice for a refreshing, tangy side dish, especially during the summer months when mangoes are in season.
Cuisine:
Maharashtrian
Course:
Side Dish
Diet:
Vegetarian
Ingredients
For the Fresh Coconut Masala:
| Ingredient | Quantity |
|---|---|
| Fresh coconut (grated) | 1/2 cup |
| Dry Red Chillies | 2 |
| Cumin seeds (Jeera) | 1 teaspoon |
| Coriander (Dhania) Seeds | 1 teaspoon |
| Methi seeds (Fenugreek) | 1/2 teaspoon |
| Ginger | 1-inch piece |
| Garlic | 5 cloves |
Other Ingredients:
| Ingredient | Quantity |
|---|---|
| Oil | 1 tablespoon |
| Mustard seeds (Rai/Kadugu) | 1/2 teaspoon |
| Curry leaves | 2 sprigs |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Raw Mango (peeled & diced) | 1 large |
| Jaggery | 1 teaspoon |
| Salt | To taste |
Preparation Time:
10 minutes
Cooking Time:
30 minutes
Total Time:
40 minutes
Servings:
4
Instructions
-
Prep the Ingredients:
- Begin by preparing all the ingredients. Grate the fresh coconut, peel and dice the raw mango, and set aside the other spices and seasonings.
-
Make the Coconut Masala:
- To prepare the coconut masala, combine the grated coconut, dry red chillies, cumin seeds, coriander seeds, fenugreek seeds, ginger, and garlic in a mixer or food processor.
- Add about 1/2 cup of warm water and grind this mixture into a fine, smooth paste. Set aside.
-
Cook the Mangoes:
- Heat 1 tablespoon of oil in a pan over medium heat. Once the oil is hot, add the mustard seeds and let them crackle.
- Immediately stir in the curry leaves for their fragrance and flavor.
- Add the diced raw mangoes to the pan along with a pinch of salt and ΒΌ cup of water. Cover the pan and allow the mangoes to cook for 4-5 minutes, until they soften.
-
Combine the Masala and Simmer:
- Once the mangoes are cooked through, add the prepared coconut masala to the pan. Stir well to combine and simmer the mixture for an additional 5 minutes. This allows the flavors to meld together, creating a rich, tangy curry.
-
Final Seasoning:
- Taste the curry and adjust the salt if necessary. Stir in the jaggery, which will balance the tanginess of the mango with a touch of sweetness.
-
Serve:
- Turn off the heat and serve the Maharashtrian Kairichi Amti hot. This curry pairs beautifully with steamed rice and traditional Maharashtrian sides like gajarachi koshimbir (carrot salad) and dal palak (lentils with spinach).
Tips:
- Adjust the spice level by adding more or fewer dry red chillies, depending on your preference for heat.
- If fresh coconut is unavailable, you can use desiccated coconut or store-bought coconut powder, though fresh coconut provides a richer flavor.
- The addition of jaggery helps in balancing the sourness of the mango. Feel free to adjust the amount of jaggery to suit your taste.
Nutritional Information (Approximate):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 |
| Protein | 2g |
| Carbohydrates | 32g |
| Dietary Fiber | 5g |
| Sugars | 14g |
| Fat | 5g |
| Saturated Fat | 3g |
| Sodium | 120mg |
Enjoy the vibrant flavors of Maharashtra with this easy and delicious Kairichi Amti, a perfect blend of tangy mango, aromatic spices, and a rich coconut gravy. Whether served with steamed rice or roti, it is sure to make a delightful addition to your meal.
