Kairichi Amti/ Raw Mango Curry.

Kairichi Amti / Raw Mango Curry … This is a Khatta Meetha Teekha kadhi sort of dish that is to be relished with rice or mildly spiced pulav. The inclusion of raw mangoes gives it a very tangy / tart / chatpata taste and tickles the taste buds craving for more. I served this with Red Ukada (Boiled) Rice famous in Southern Parts of India as such type of curries compliment well with the rice ..... Yummy it does taste awesome .... 

The name itself is enough to tickle one’s taste buds … When my friend posted this dish, I was very eager to prepare the same. Raw Mangoes still being in season are always available in my home. I always add it to some dish or chutney or simply make pachodi / sald out of it. In Vidya’s own words this is a traditional Konkan recipe that has a spicy, tart, sweet taste and tastes delicious with steaming hot rice and tawa fries as an accompaniment. Now what more can one ask for but get done with it and enjoy its yummy taste. This is my friend Vidya Shanbhag Thakur’s Recipe who churns out yummy dishes and has a blog of her own https://mysecretplate.com/ .... Thanks Vidya, the recipe is awesome; we simply loved it at home. 

I have tweaked the recipe and made my own variations as per my liking by adding some methi seeds while grinding too and cooking the raw mango along with jaggery / gud. I also added in corn flour instead of rice flour to the coconut milk and added the haldi powder while tempering as it imparts a lovely colour. In addition, I added on some curry leaves, as you know we Konkani Saraswats are very partial toward it and love adding them to the curries. 

** Here is my Recipe for Kairichi Amti / Raw Mango Curry …..

Ingredients :

Raw Mango : 1 medium sized.

Jaggery / Gud : one large lemon sized ball grated.

Coconut Milk : 100 ml

Cornflour : 1 tsp

Coriander Leaves : 1 tblsp finely chopped.

Salt to taste

For Tempering :

Mustard Seeds / Rai : 1 tsp

Methi / Fenugreek Seeds : ½ tsp

Hing / Asafoetida Powder : 1 tsp

Haldi / Turmeric powder : 

Curry Leaves : 8-10

Oil : 1 tblsp

For Masala :

Coconut : ½ cup freshly grated.

Coriander Seeds : 1 tblsp

Methi / Fenugreek Seeds : ¼ tsp

Kashmiri Red Chilly Powder : 2 heaped tblsp

** Wash and wipe the raw mango and peel of the skin very thinly. Cut the sides of the raw mango into slices and cut them to pieces. Retain the inner mango seed too. I have added it to the curry, you may remove the flesh portion properly and discard if desired. I preferred to retain it as in my home it liked to be chewed.

** Grind all the ingredients under Masala give above to a very smooth paste. Do not add in more water. But the paste should be very smooth. Remove and keep this ready aside.

Heat oil in thick bottomed kadai, when hot add in the mustard seeds, when they begin to crackle add in the methi / fenugreek seeds, haldi powder, hing powder and finally the curry leaves. Sauté for a few seconds and then add in the raw mango slices along with the mango seed (khatto in konkani). Bring it to a boil, lower heat and add in the ground masala and mix well. Add in a little bit of water if necessary to bring to a thick gravy consistency. Also add in the grated jaggery, salt to taste and bring to a boil stirring once or twice. The mango will have cooked by then, so do not overcook them much. 

In a small bowl add in the cornflour and half a cup of water and mix well so that there are no lumps. To this add in the coconut milk and mix well. Pour this into the amti / curry and mix well. Remember to keep the flame low while doing so. Cook on medium heat till it comes to a boil. Remove from fire and garnish with the finely chopped coriander leaves. Cover and keep aside for 5-10 mins. For the flavours to seep in. Serve hot with steamed rice or boiled rice and some bhaji and papads or fries.