Tangy Kairichi Kadhi: Raw Mango Curry Recipe
25 minutes
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About Tangy Kairichi Kadhi: Raw Mango Curry Recipe
Kairichi Kadhi, a vibrant Indian raw mango curry, bursts with tangy and aromatic flavors. This refreshing dish is perfect for summer, balancing the sourness of fresh mangoes with the subtle warmth of spices like mustard seeds, cumin, and garlic. It's a simple yet satisfying meal, ideal for lunch or dinner.This recipe provides a step-by-step guide to creating this delicious and cooling curry. The perfect blend of ingredients not only pleases the palate but also offers a welcome respite from the summer heat. Serve hot with steamed rice or roti for a complete and authentic Indian culinary experience.Whether you're a seasoned Indian cook or a curious culinary adventurer, this Kairichi Kadhi recipe is sure to become a summertime favorite. Get ready to experience a taste of traditional Indian cuisine at its zestiest!
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Recipe Time & More
Prep15 minutes
Cook10 minutes
Total25 minutes
Ingredients
Mangoes & Base
- 2 medium Mangoes raw
- 2 tbsp Whole Wheat Flour whole wheat flour
- 2 cup Water for boiling mangoes
Spices & Aromatics
- 1 tbsp Oil vegetable or canola oil
- 1 tsp Mustard Seeds rai
- 1 tsp Cumin Seeds jeera
- 6 Garlic Cloves chopped
- 3 Chilies chopped, green
- 10 leaves Curry Leaves
- 1/2 tsp Turmeric Powder haldi
Seasoning & Sweetener
Garnish
- leaves Coriander dhania, for garnish
Instructions
Prepare the Mangoes
- Boil two raw mangoes in 2 cups of water for 10-15 minutes until tender.
- Cool the mangoes completely.
- Peel and remove the pulp, discarding the skins and pits. Blend the pulp until smooth to remove any lumps.
Make the Mango-Wheat Flour Paste
- In a bowl, whisk together the mango pulp and 2 tablespoons of wheat flour until completely smooth and lump-free.
Temper the Spices
- Heat 1 tablespoon of oil in a broad vessel or pan over medium heat. Add mustard seeds and cumin seeds. Once they splutter, add chopped garlic and green chilies. Sauté for a minute until fragrant.
- Add curry leaves and sauté for another 30 seconds.
Combine and Simmer
- Pour the mango-wheat flour paste into the pan. Mix well to combine all ingredients.
- Add turmeric powder, salt, and sugar. Stir in 1 cup of water (or more, as needed) to adjust the consistency. Bring to a boil, stirring occasionally.
- If your mangoes are very sour, add jaggery along with the sugar to balance the tartness.
- Simmer for 5-7 minutes, allowing the flavors to meld together.
Garnish and Serve
- Remove from heat and garnish generously with fresh coriander leaves.
- Serve hot with steamed rice or roti.
Recipe Notes
Expert Tips for the Perfect Kairichi Kadhi
- For a richer flavor, use a good quality jaggery.
- Adjust the amount of sugar and jaggery according to the sweetness and sourness of your mangoes. Taste and adjust as needed.
- If you prefer a thinner kadhi, add more water. For a thicker consistency, reduce the amount of water.
- To enhance the aroma, you can add a pinch of asafoetida (hing) along with the mustard seeds.
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Recipe Nutrition
Calories: 1307kcalCarbohydrates: 219gProtein: 3gFat: 50gSaturated Fat: 8gPolyunsaturated Fat: 12.6gMonounsaturated Fat: 25.2gSodium: 1710mgFiber: 1gSugar: 200g
Tri Shakti
Articles: 36
5 Comments
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Looks so delectable! Thanks for posting.
This is so tempting! Thank you.
Absolutely scrumptious! Thanks for the recipe.
This looks amazing! Thanks for sharing.
Such a flavorful dish! Can’t wait to taste it.